Mexican Street Corn Coleslaw Recipe
If you’re craving a vibrant, flavorful side dish that bursts with the zest and charm of Mexican cuisine, look no further than this Mexican Street Corn Coleslaw Recipe. Imagine the sweetness of corn mingling with the crunch of fresh cabbage, all enveloped in a creamy, tangy dressing speckled with chili powder and a kick of lime. This coleslaw captures the spirit of classic Mexican street corn but with the refreshing bite of coleslaw, making it an irresistible addition to any meal. Whether you’re serving it alongside tacos, grilled meats, or just indulging in it on its own, this dish brings a perfect balance of textures and flavors that will keep you coming back for more.
Ingredients You’ll Need
The magic of this Mexican Street Corn Coleslaw Recipe lies in its accessibility and the way each ingredient plays a special role. From the creamy tang of mayonnaise and sour cream to the earthy warmth of spices, these simple components combine to create a coleslaw that’s anything but ordinary.
- 2 cups cooked corn kernels: Fresh, frozen, or canned all work great and bring a natural sweetness and pop of texture.
- 1 small head green cabbage, shredded: Adds crunch and a mild background flavor that balances the dish.
- 1 small head purple cabbage, shredded: Offers stunning color contrast and a slightly sharper bite.
- 1/2 cup mayonnaise: Provides creaminess that binds everything beautifully.
- 1/4 cup sour cream: Adds tang and lightens the richness of the mayo.
- 2 tbsp lime juice (freshly squeezed): Gives freshness and brightness to the dressing.
- 1 tbsp chili powder: Injects warmth and that signature Southwestern flair.
- 1/2 tsp cumin: Grounds the flavors with subtle earthiness.
- 1/4 tsp garlic powder: Offers depth without overpowering.
- 1/2 cup cotija cheese, crumbled: Salty and crumbly, it’s essential for that authentic Mexican street corn vibe (feta works as a fine substitute).
- 1/4 cup fresh cilantro, chopped: Brings a herbal brightness and aroma.
- Salt and pepper to taste: The finishing touch for seasoning.
- 1 tbsp hot sauce (optional): For those who like their coleslaw with a bit of a spicy kick.
- 1/4 cup red onion, finely chopped (optional): Adds a sharp, fresh bite if you’re feeling adventurous.
How to Make Mexican Street Corn Coleslaw Recipe
Step 1: Prepare the Corn
First things first: get your corn ready. If you’re using fresh corn, cook it until tender and carefully cut the kernels off the cob. Frozen corn should be thawed and drained well, and canned corn should be rinsed and drained to avoid any excess moisture. The corn is the star ingredient, bringing natural sweetness and juicy bursts that make this coleslaw pop with flavor.
Step 2: Make the Dressing
This is where the creamy magic happens. In a large bowl, whisk together the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cumin, garlic powder, and optional hot sauce. The dressing not only binds everything together but also infuses the coleslaw with tangy, smoky, and spicy notes that elevate every bite. Stir until it’s smooth and inviting.
Step 3: Mix the Coleslaw
Time to bring all your vegetables and corn together. Add the shredded green and purple cabbage and red onion (if using) to the bowl with the dressing. Toss everything gently but thoroughly to ensure every bite is coated with the luscious dressing. This step creates the perfect harmony between crispness and creaminess.
Step 4: Add the Cheese and Cilantro
Gently fold in the crumbled cotija cheese and fresh cilantro. These ingredients add texture, saltiness, and a fresh herbal finish that creates layers of flavor typical in Mexican street fare. The cheesy saltiness contrasts wonderfully with the cool creaminess and fresh zing from the lime and cilantro.
Step 5: Season and Chill
Give your coleslaw a taste and season it with salt and pepper to your liking. If you want more tang or heat, feel free to add an extra squeeze of lime or a dash of chili powder. Finally, chill the coleslaw in the refrigerator for 30 minutes to an hour. This lets all those flavors meld beautifully, ensuring each forkful bursts with deliciousness.
How to Serve Mexican Street Corn Coleslaw Recipe
Garnishes
Fresh garnishes take this coleslaw from great to unforgettable. Sprinkle a little extra cotija cheese on top or add a few sprigs of cilantro right before serving. For a pop of color and mild heat, a light dusting of smoked paprika or a drizzle of hot sauce over the top works perfectly.
Side Dishes
This Mexican Street Corn Coleslaw Recipe is a knockout alongside grilled meats like carne asada or chicken tacos. It’s also fantastic as a fresh complement to spicy dishes like enchiladas or fajitas. The cool, creamy texture balances spicy and smoky flavors, making it an ideal side for any Mexican-inspired feast.
Creative Ways to Present
Want to impress? Serve this coleslaw in mini mason jars for a fun, portable option at barbecues or picnics. You can also use it as a topping for tostadas or as a vibrant layer inside a burrito bowl for extra crunch and flavor. Its versatility makes it a crowd-pleaser every time.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Coleslaw Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain crispness and flavor. Give it a gentle stir before serving to redistribute the dressing that might have settled at the bottom.
Freezing
This coleslaw is best enjoyed fresh or chilled but not frozen. The cabbage and creamy dressing don’t freeze well, as they’ll become watery and lose their texture upon thawing. So, opt to make it fresh or eat leftovers within a few days for optimum taste.
Reheating
No reheating needed here — Mexican Street Corn Coleslaw Recipe shines cold! It’s a perfect cool, creamy contrast to hot dishes and works best straight from the fridge. Warm it up and you’ll lose that crisp-tender crunch and refreshing zing.
FAQs
Can I use frozen corn for this recipe?
Absolutely! Frozen corn is a fantastic shortcut. Just be sure to thaw it completely and drain any excess moisture so it doesn’t water down the coleslaw.
Is cotija cheese necessary or can I substitute it?
Cotija cheese is traditional and brings a salty, crumbly texture, but feta works as a tasty substitute if you can’t find cotija. Avoid soft cheeses as they won’t hold up well in this salad.
How spicy is this Mexican Street Corn Coleslaw Recipe?
The spice level is mild to medium depending on your use of chili powder and optional hot sauce. You can easily adjust the heat to your preference by adding more or less chili powder and hot sauce.
Can I prepare this coleslaw a day ahead?
Yes! In fact, making it a few hours or even the night before helps the flavors meld beautifully. Just be sure to toss it again before serving to refresh the texture.
What can I serve this coleslaw with?
This coleslaw pairs wonderfully with Mexican dishes like tacos, grilled meats, and enchiladas. It’s also a great crowd-pleaser at barbecues or as a crunchy topper for sandwiches and burgers.
Final Thoughts
This Mexican Street Corn Coleslaw Recipe has quickly become one of my all-time favorite side dishes because of how effortlessly it brings bold, bright flavors to the table. It’s easy to make, colorful, and pairs with so many meals, making it an absolute winner for gatherings or a simple weeknight dinner. I hope you fall in love with it as much as I have and make it a staple in your recipe box!
Print
Mexican Street Corn Coleslaw Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
This vibrant Mexican Street Corn Coleslaw combines fresh corn kernels with crunchy green and purple cabbage, tossed in a creamy, tangy dressing flavored with lime, chili powder, and cotija cheese. Perfectly seasoned and chilled, it makes a refreshing and flavorful side dish ideal for tacos, grilled meats, or any Mexican-inspired feast.
Ingredients
Vegetables
- 2 cups cooked corn kernels (fresh, frozen, or canned)
- 1 small head green cabbage, shredded
- 1 small head purple cabbage, shredded
- 1/4 cup red onion, finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1 tbsp hot sauce (optional)
Additional
- 1/2 cup cotija cheese, crumbled (or feta as a substitute)
- Salt and pepper to taste
Instructions
- Prepare the Corn: If using fresh corn, cook the corn and cut the kernels off the cob. For frozen corn, thaw and drain. For canned corn, drain and rinse thoroughly to remove excess sodium.
- Make the Dressing: In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, and hot sauce if using. Stir until the mixture is smooth and well combined.
- Mix the Coleslaw: Add the shredded green and purple cabbage, cooked corn, and red onion if using into the dressing bowl. Toss well to ensure all ingredients are evenly coated in the creamy dressing.
- Add the Cheese and Cilantro: Gently fold in the crumbled cotija cheese and chopped fresh cilantro for added creaminess and fresh flavor.
- Season: Taste the coleslaw and season with salt and pepper as needed. Adjust lime juice or chili powder to your preferred level of tanginess and spice.
- Serve: Chill the coleslaw in the refrigerator for 30 minutes to an hour to allow the flavors to meld before serving cold. Enjoy it as a refreshing side dish alongside tacos, grilled meats, or any Mexican-inspired meal.
Notes
- Use fresh corn during summer for the best flavor; otherwise, frozen or canned corn works well.
- For a dairy-free version, substitute mayonnaise and sour cream with vegan alternatives and omit the cotija cheese or replace it with a vegan cheese.
- The optional hot sauce can be tailored to spice preference or omitted for mild tastes.
- Make ahead and refrigerate for up to 24 hours; flavors improve with time.
- Gently folding in cheese prevents it from breaking down and maintains texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (if cooking fresh corn)
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
