Mexican Street Corn Coleslaw Recipe

Introduction

This Mexican Street Corn Coleslaw recipe is a simple and delicious twist on a classic side dish. It combines the vibrant flavors of grilled Mexican street corn with the crisp freshness of coleslaw, creating a perfect accompaniment for summer barbecues and weeknight dinners. For more easy recipe ideas, try this Cheesy Garlic Chicken Wraps – Quick & Easy Recipe.

Ingredients

This vibrant Mexican Street Corn Coleslaw combines smoky charred corn, crisp cabbage, and fresh peppers with a creamy, zesty chili lime dressing for a flavor-packed side dish.

• 2 cups corn
• 1 tablespoon vegetable oil
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons lime juice
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1 head red cabbage, shredded
• 1 jalapeno, diced
• 1 bell pepper, sliced
• 1/2 cup scallions, sliced
• 1/4 cup cilantro, chopped
• 1/2 cup Cotija cheese or Feta cheese

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This Mexican Street Corn Coleslaw comes together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Corn

Shuck 4 ears of fresh corn and remove all silk. Brush lightly with oil and season with salt and pepper.

Grill over medium-high heat (about 400°F) for 10–12 minutes, turning occasionally, until kernels are charred in spots. Let cool slightly before cutting kernels from the cob.

Step 2 — Make the Creamy Dressing

In a medium bowl, whisk together ½ cup mayonnaise, ½ cup sour cream, 2 tablespoons lime juice, 1 teaspoon chili powder, and ½ teaspoon garlic powder.

Season with salt and pepper to taste. For a thinner dressing, add a tablespoon of milk or buttermilk.

Step 3 — Combine Slaw Ingredients

In a large mixing bowl, add 1 (14-ounce) bag of coleslaw mix or 5 cups shredded cabbage. Add the grilled corn kernels, ¼ cup chopped cilantro, and ⅓ cup crumbled cotija cheese.

Toss gently to distribute ingredients evenly before adding the dressing.

Step 4 — Dress the Slaw

Pour the creamy dressing over the slaw mixture. Use tongs or two large spoons to toss until everything is well coated.

Avoid overmixing to keep the cabbage crisp. Taste and adjust seasoning if needed.

Step 5 — Add Finishing Touches

Sprinkle additional cotija cheese, chopped cilantro, and a dusting of chili powder over the top of the Mexican Street Corn Coleslaw.

For extra zing, add a squeeze of fresh lime juice just before serving.

Step 6 — Chill Before Serving

Cover the bowl and refrigerate the slaw for at least 30 minutes to allow flavors to meld.

This Mexican Street Corn Coleslaw tastes best when served chilled but can be made up to 4 hours ahead.

Nutritional Information

Calories	185
Protein	6g
Carbohydrates	18g
Fat	11g
Fiber	3g
Sodium	290mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of mayonnaise — Adds protein and tanginess while reducing fat.
• Shredded cabbage instead of corn — Lowers carbs for a keto-friendly Mexican Street Corn Coleslaw.
• Nutritional yeast instead of cotija cheese — Provides a cheesy flavor without dairy.
• Lime juice and herbs instead of salt — Reduces sodium while enhancing freshness.
• Grilled zucchini instead of corn — Offers a low-carb, gluten-free vegetable base.
• Smoked paprika instead of chili powder — Delivers smoky depth without added sodium or gluten.
• Avocado oil mayo instead of regular mayo — Uses healthier fats while keeping the creamy texture.
• Edamame instead of corn — Boosts protein and creates a unique twist on this coleslaw.

Serving Suggestions

• Pair this Mexican Street Corn Coleslaw with grilled chicken, carne asada, or fish tacos for a complete meal.
• Serve it as a vibrant side dish at summer barbecues, potlucks, or Cinco de Mayo celebrations.
• Use it as a zesty topping for burgers, hot dogs, or pulled pork sandwiches to add a fresh crunch.
• Plate the coleslaw in a large, colorful bowl and garnish with extra cotija cheese, cilantro, and a lime wedge for a beautiful presentation.
• For individual servings, use small mason jars or ramekins to create a stylish, portable option for picnics and parties.
• Complement the flavors by serving alongside Mexican rice, black beans, or a simple green salad.

This Mexican Street Corn Coleslaw brings a festive twist to any table, balancing creamy, tangy, and smoky notes that enhance a variety of dishes.

Common Mistakes to Avoid

• Mistake: Using canned corn instead of grilled. Fix: Char fresh or frozen corn in a skillet for authentic smoky flavor.
• Mistake: Over-mixing the slaw until it’s soggy. Fix: Toss gently just before serving to maintain crunch.
• Mistake: Skipping the cotija cheese or using a poor substitute. Fix: Source authentic cotija for its salty, crumbly texture.
• Mistake: Drowning the slaw in dressing. Fix: Start with half the dressing, then add more as needed.
• Mistake: Not balancing the creamy and acidic elements. Fix: Add a squeeze of fresh lime juice to cut through the richness.
• Mistake: Using pre-shredded cabbage that’s too dry. Fix: Shred your own cabbage for better moisture and texture.
• Mistake: Forgetting to season each component. Fix: Season the corn, cabbage, and dressing separately before combining.
• Mistake: Making it too far in advance. Fix: Prepare components ahead but assemble within an hour of serving.
• Mistake: Omitting the chili powder or using a bland variety. Fix: Use a quality chili powder like ancho for depth.
• Mistake: Overcomplicating the dressing with too many ingredients. Fix: Stick to a simple base of mayo, lime, and spices for classic flavor.

Storing Tips

• Fridge: Store in an airtight container for up to 3 days. Keep below 40°F (4°C) for food safety.
• Freezer: Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm version, gently heat in a skillet over medium heat until it reaches 165°F (74°C), stirring occasionally.

For best texture, serve this Mexican Street Corn Coleslaw fresh. If the slaw becomes watery after storage, drain excess liquid before serving.

Conclusion

This Mexican Street Corn Coleslaw is a vibrant, flavorful side that’s perfect for any gathering. Give it a try and let us know what you think in the comments! For more delicious recipes, check out our Monterey Chicken Is A Dinner The Whole Family Will Love or Cheesy Garlic Chicken Wraps Recipe. Don’t forget to subscribe for more easy meal ideas!

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FAQs

Can I make Mexican Street Corn Coleslaw ahead of time?

Yes, you can prepare this Mexican Street Corn Coleslaw a few hours in advance. For the best texture, add the dressing just before serving to keep the cabbage crisp.

What can I use as a substitute for cotija cheese?

If you can’t find cotija cheese, crumbled feta or queso fresco are excellent substitutes. They provide a similar salty, tangy flavor that complements the Mexican Street Corn Coleslaw perfectly.

Is this Mexican Street Corn Coleslaw spicy?

The spice level can be adjusted to your preference. The recipe includes chili powder and optional jalapeño, but you can reduce or omit these ingredients for a milder version of the coleslaw.