Meet your new favorite summer side: Mexican Street Corn-Inspired Coleslaw. This craveworthy dish takes the best flavors of traditional Mexican street corn and transforms them into a vibrant, crunchy slaw that’s perfect for any occasion. Tossed with a creamy, zesty dressing and loaded with colorful veggies, this coleslaw is ready to steal the show at backyard BBQs, picnics, or your next taco night. It’s as easy to make as it is to eat, and trust me, it disappears fast!
Ingredients You’ll Need
The ingredient lineup here is delightfully simple, yet every choice is purposeful — each brings its own pop of color, burst of flavor, or satisfying crunch. Prepare for a mouthwatering mix that turns humble veggies into something extraordinary.
- Shredded green cabbage: This is the fresh, crunchy base that carries the whole coleslaw and soaks up the tangy dressing beautifully.
- Shredded red cabbage: Adds eye-catching color and a slightly peppery note, making both your plate and your palate happy.
- Corn kernels (grilled or canned): For that authentic street corn vibe, grilled or lightly charred corn will give smoky sweetness, but canned works great for a shortcut too.
- Mayonnaise: Delivers creamy richness and helps the flavors meld together as the dressing base.
- Sour cream: Adds a cool, tangy balance — or swap for Greek yogurt for a lighter twist.
- Lime juice: Brings bright, fresh citrusy zing to cut through the creaminess.
- Lime zest: A little goes a long way in layering on irresistible, extra limey flavor.
- Chili powder: For a gentle kick of heat and that signature Mexican street corn warmth.
- Garlic powder: Lends subtle depth and a mellow savoriness to round out the dressing.
- Cumin: Enhances the overall slaw with a whisper of earthy spice — so good!
- Cotija cheese (or feta): Salty, crumbly cheese is essential for the full street corn experience; feta makes a fine substitute.
- Chopped fresh cilantro: Sprinkled in for herbal brightness and extra visual appeal.
- Salt and black pepper: The final flourish to fine-tune all those flavors — don’t skip the taste test!
How to Make Mexican Street Corn-Inspired Coleslaw
Step 1: Toss the Veggies
In a spacious mixing bowl, combine your shredded green cabbage, red cabbage, and corn kernels. If you’re using grilled or charred corn, savor that smoky aroma as it joins the party, ensuring every bite bursts with natural sweetness and crunch.
Step 2: Whisk the Creamy Dressing
In a separate small bowl, whisk together the mayonnaise, sour cream, fresh lime juice, lime zest, chili powder, garlic powder, cumin, and a pinch each of salt and pepper. Stir until the dressing is velvety-smooth and incredibly aromatic. This is where all those Mexican Street Corn-Inspired Coleslaw flavors come alive!
Step 3: Combine and Toss
Pour the creamy dressing over the cabbage and corn mixture. Using tongs or salad spoons, toss everything together until every shred and kernel is glossy and evenly coated. The vibrant colors will pop, and the aroma should be mouthwatering.
Step 4: Add Cheese and Cilantro
Fold in the crumbled cotija cheese (or feta) and chopped cilantro. Give the coleslaw one last gentle toss to distribute those salty, herbaceous bites throughout. If you’re feeling extra, save a sprinkle of cheese and cilantro for a pretty garnish.
Step 5: Chill and Serve
Pop the entire bowl in the fridge for at least 20 minutes (if you can wait that long!). Giving the Mexican Street Corn-Inspired Coleslaw a little time to chill lets all the flavors meld together, making every bite irresistibly fresh, creamy, and tangy. When ready, serve cold or let it come to room temperature for a softer, juicier slaw.
How to Serve Mexican Street Corn-Inspired Coleslaw
Garnishes
Finish your Mexican Street Corn-Inspired Coleslaw with a final flourish of extra cotija cheese, a few more cilantro leaves, and even a dash more chili powder or lime zest if you want those colors and flavors to really pop. These little touches take your bowl from “tasty” to full-on cartoon-heart-eyes-level gorgeous.
Side Dishes
This coleslaw is a true team player. It pairs beautifully with classic summer staples like grilled meats, tacos, or spicy barbecued tofu. For a full Tex-Mex spread, nestle it alongside black beans and rice, elote, or a platter of vibrant salsa and chips. You really can’t go wrong with this dish at any cookout!
Creative Ways to Present
Think beyond the side dish! Try piling the Mexican Street Corn-Inspired Coleslaw onto fish or shrimp tacos, tucking it into sandwiches for a crunchy surprise, or using it to top a bowl of chili. Feeling playful? Serve mini portions in mason jars or colorful cups at your next party for a fun, grab-and-go snack.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn-Inspired Coleslaw stores like a dream. Transfer any extras to an airtight container, and keep it in the refrigerator for up to 3 days. The flavors continue to meld as it sits, making for an even more delicious bite the next day!
Freezing
Unfortunately, because of the creamy dressing and the raw veggies, freezing isn’t recommended for this coleslaw. The texture can become watery and a bit sad after thawing. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
This coleslaw is truly at its best when served chilled or at room temperature. There’s no need to reheat — just give it a quick stir if the dressing has separated, and enjoy it straight from the fridge. If you do prefer it less cold, simply let it sit out for a few minutes before serving.
FAQs
Can I make Mexican Street Corn-Inspired Coleslaw ahead of time?
Absolutely! In fact, making it a few hours ahead or even the night before helps the flavors blend beautifully. Just keep it chilled until ready to serve and stir well before dishing up.
What if I can’t find cotija cheese?
No worries! Feta cheese is a wonderful substitute and mimics the salty, crumbly feel of cotija. You could also try queso fresco, or even a sprinkle of grated Parmesan for a little extra umami kick.
Is there a way to make this vegan?
Definitely! Swap the mayonnaise and sour cream for plant-based versions, and use a vegan feta or leave out the cheese entirely. The Mexican Street Corn-Inspired Coleslaw still delivers tons of flavor and creaminess.
Can I use bagged coleslaw mix instead of shredding cabbage?
For ultimate convenience, a pre-shredded coleslaw mix works great! It’s a super quick swap and keeps prep time low while still delivering all the crunchy, colorful goodness.
How spicy is this coleslaw?
The chili powder gives a gentle, warm heat but the overall dish is family-friendly. For more fire, add a pinch of cayenne or a few dashes of hot sauce to the dressing. For less, simply use less chili powder or stick to a milder blend.
Final Thoughts
If you’re looking for a fresh, fun way to liven up your usual side dish rotation, Mexican Street Corn-Inspired Coleslaw is the answer. Every bite is bright, creamy, and utterly addictive. I can’t wait for you to try it and make it your own — let this crowd-pleaser add color and crunch to your next gathering!
Print
Mexican Street Corn-Inspired Coleslaw Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Mexican Street Corn-Inspired Coleslaw is a flavorful twist on traditional coleslaw, featuring a mix of cabbage, corn, and zesty seasonings. Perfect for summer BBQs and as a side dish for your favorite Mexican-inspired meals.
Ingredients
For the Coleslaw:
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup corn kernels (grilled or canned and drained)
For the Dressing:
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon lime zest
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
Additional Ingredients:
- 1/4 cup crumbled cotija cheese (or feta)
- 2 tablespoons chopped fresh cilantro
- Salt and black pepper to taste
Instructions
- Mix the Coleslaw: In a large mixing bowl, combine the green cabbage, red cabbage, and corn.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, garlic powder, cumin, salt, and pepper until smooth.
- Toss and Chill: Pour the dressing over the cabbage mixture and toss until evenly coated. Fold in the cotija cheese and cilantro. Chill in the refrigerator for at least 20 minutes before serving.
Notes
- For extra flavor, use grilled or charred corn off the cob.
- You can substitute Greek yogurt for the sour cream for a lighter version.
- Great as a side dish for tacos, grilled meats, or summer BBQs.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
