If you’re a fan of vibrant flavors and textures that dance together in every bite, then this Mexican Street Corn Coleslaw is going to be your new go-to side dish. Think of it as a perfect mashup between the creamy crunch of traditional coleslaw and the zesty, smokey flavors of Mexican street corn. Every bite brings a delightful contrast of sweet, savory, and a little kick of heat from the chili powder. Trust me, this one’s a game-changer, and it’s so simple to make that you’ll wonder why you didn’t try it sooner. Whether you’re serving it at a barbecue, taco night, or just as a refreshing side to a casual dinner, this recipe is sure to impress.
Why You’ll Love Mexican Street Corn Coleslaw
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Here’s the magic of this coleslaw—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Corn: The base of this recipe. You can use fresh corn off the cob, or frozen or canned corn will work just as well.
Shredded Cabbage: A coleslaw classic that gives a nice crunch and balance to the creamy dressing.
Mayonnaise: Adds creaminess and a little tang to tie everything together. You could also swap it with Greek yogurt for a lighter version.
Lime Juice: Fresh lime juice brings that perfect touch of acidity and brightness, making every bite feel fresh.
Cotija Cheese: The salty, crumbly cheese that makes this recipe sing. It’s like the secret ingredient that takes everything to the next level.
Chili Powder: Adds a bit of smoky heat and gives it that authentic street corn vibe.
Garlic Powder: A subtle flavor enhancer that rounds out the dish with a savory kick.
Salt and Pepper: To taste, to bring out all the flavors perfectly.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating a grill, grill pan, or skillet over medium-high heat. We want to get a nice char on the corn.
Grill the Corn: Place the corn on the grill and cook for about 7-10 minutes, turning occasionally until it’s beautifully charred on all sides. If you’re using frozen or canned corn, you can skip this step and move straight to combining the ingredients.
Prepare the Coleslaw: While the corn is grilling, grab a large bowl and add the shredded cabbage. Toss it with a little salt and pepper to season.
Cut the Corn: Once the corn is grilled and slightly cooled, cut the kernels off the cob and add them to the cabbage in the bowl.
Make the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, chili powder, garlic powder, and cotija cheese until smooth. Taste and adjust with extra lime juice, chili powder, or salt if needed.
Combine Everything: Pour the dressing over the corn and cabbage mixture and toss gently to coat everything evenly. You want the corn to be well-mixed with the creamy, tangy dressing.
Chill and Serve: Let the coleslaw chill in the fridge for about 30 minutes to let the flavors meld together. Serve cold and enjoy!
How to Serve Mexican Street Corn Coleslaw
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Grilled Meats: Pair it with grilled chicken, steak, or even shrimp for a hearty meal.
Tacos: Serve this alongside your favorite tacos for the ultimate street-food-inspired meal.
Crusty Bread: A warm baguette or some garlic bread will soak up the extra dressing and make the perfect bite.
Fresh Greens: A simple side of leafy greens with a light vinaigrette makes a fresh contrast to the creamy, spicy slaw.
As a Standalone: Sometimes, this dish is hearty enough to enjoy on its own. Simply garnish with fresh cilantro for a finishing touch.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: Save time by chopping and measuring ingredients the night before. Store them in airtight containers in the fridge to keep them fresh.
Spice It Up: Experiment with spices like smoked paprika or cayenne pepper to give the dish a unique twist.
Dietary Adjustments: If you’re catering to specific dietary needs, swap ingredients like regular mayo for vegan alternatives, or use dairy-free cheese for a plant-based version.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors will deepen the longer it sits!
Double the Batch: This recipe is perfect for making in large quantities, so consider doubling it for your next get-together or BBQ!
FAQ Section
Q1: Can I use frozen corn instead of fresh?
A1: Yes, you can! Just make sure to thaw and drain it before using.
Q2: Can I make this ahead of time?
A2: Absolutely! In fact, the flavors blend even better after a few hours in the fridge.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Q4: Can I freeze this dish?
A4: It’s best served fresh, but you can freeze the grilled corn separately and assemble the slaw when ready.
Q5: What’s the best way to reheat the corn?
A5: To preserve the flavor, reheat the corn in a skillet over medium heat or in the microwave for a few seconds.
Q6: Can I double the recipe?
A6: Yes! This recipe is easily doubled, making it perfect for a crowd.
Q7: Can I use a different type of cheese?
A7: Sure! Feta cheese works as a great alternative to cotija if you don’t have it.
Q8: Can I make this spicier?
A8: Yes! Add extra chili powder, cayenne, or even some finely chopped jalapeños for more heat.
Q9: How long does this last in the fridge?
A9: It’ll last 2-3 days in the fridge. Just be sure to give it a good stir before serving.
Q10: Can I skip grilling the corn?
A10: You can, but grilling adds that smoky, charred flavor that makes this recipe so special. If you’re in a pinch, just use fresh or canned corn.
Conclusion
This Mexican Street Corn Coleslaw is a fresh, vibrant side that packs big flavor and is perfect for any occasion. Whether you’re enjoying it with tacos or just as a stand-alone snack, this dish brings together the best of creamy, tangy, and smoky flavors in every bite. I’m telling you, once you try it, it’ll quickly become a favorite! So grab those ingredients, get cooking, and enjoy the fiesta of flavors.
Print
Mexican Street Corn Coleslaw
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Category: Side Dish, Snack
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Description
This vibrant and flavorful Mexican Street Corn Coleslaw combines fresh cabbage, corn, and spicy jalapeños, all tossed in a creamy dressing with a touch of cotija cheese. It’s perfect for a BBQ or taco night!
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 cups canned corn, drained
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
- 1/4 cup chopped jalapeños (adjust to taste)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup chopped cilantro, for garnish
- 1/4 cup cotija cheese, for garnish
- Lime wedges, for serving
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Make the Dressing:
- In a medium bowl, whisk together mayonnaise, sour cream, lime juice, honey, chili powder, cumin, garlic powder, salt, and pepper.
- Combine Ingredients:
- In a large bowl, combine shredded green cabbage, shredded red cabbage, drained corn, chopped cilantro, chopped green onions, and chopped jalapeños.
- Add Dressing:
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- Chill:
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve:
- Before serving, top with crumbled cotija cheese, chopped cilantro, and additional jalapeños (optional). Serve with lime wedges.
Notes
- Adjust the jalapeños for your preferred spice level. For a milder version, remove the seeds and ribs from the peppers.
- If you can’t find cotija cheese, try using feta or queso fresco as a substitute.
- For extra flavor and texture, you can add diced avocado, mango, or roasted corn kernels.
- This slaw can be made a day in advance for even better flavor.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 200
- Sugar: 6g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg