Description
Get ready for a creamy, zesty, and flavor-packed twist on classic coleslaw! This Mexican Street Corn Coleslaw takes inspiration from elote, blending sweet corn, crunchy cabbage, and a tangy, spiced dressing. Perfect for barbecues, picnics, and summer gatherings, this side dish will steal the show!
Ingredients
Units
Scale
- 1 bag (16 oz) coleslaw mix (cabbage and carrots)
- 2 cups cooked corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup crumbled Cotija cheese (or feta)
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
-
Combine the Veggies:
- In a large bowl, mix the coleslaw mix and corn kernels.
-
Make the Dressing:
- In a separate bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Cotija cheese, lime juice, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and pepper.
-
Dress the Coleslaw:
- Pour the dressing over the coleslaw and corn mixture.
- Toss well to evenly coat everything.
-
Chill & Serve:
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
- Garnish with fresh cilantro before serving.
Notes
- Grilled Corn: Use grilled corn for a smoky flavor.
- Jalapeños: Add finely diced jalapeños for extra heat.
- Red Onion: Add finely diced red onion for extra crunch.
- Cilantro Lime Dressing: Add more lime juice and cilantro for a brighter flavor.
- Avocado: Stir in diced avocado just before serving for extra creaminess.
- Spice Level: Adjust the chili powder and cayenne to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg