Looking for a side dish that steals the spotlight? This Mexican Street Corn Coleslaw is bold, creamy, and packed with zesty flavor. Inspired by the vibrant flavors of elote (Mexican street corn), it combines crisp cabbage, sweet corn, a smoky-spicy kick, and a creamy lime dressing that brings it all together.
🌟 Why I Love This Recipe
This slaw is more than just a side—it’s a conversation starter. It’s got everything I love about traditional coleslaw but with way more flavor: creamy mayo and sour cream, bright lime juice, tangy cotija cheese, and a whisper of spice from chili powder and jalapeño. Whether it’s piled next to tacos, spooned over grilled meats, or eaten straight from the bowl, it’s always a hit.
🛒 Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage (for color + crunch)
- 1 ½ cups corn kernels (fresh off the cob, canned, or frozen and thawed)
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup fresh cilantro, chopped
- ¼ cup cotija cheese, crumbled (feta works in a pinch!)
- 1 jalapeño, finely diced (optional, for a kick)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 clove garlic, minced
- Juice of 1 lime
- Salt and pepper, to taste
🔄 Ingredient Swaps & Notes
- Vegan Version: Use vegan mayo, plant-based sour cream, and skip the cheese or sub with a dairy-free alternative.
- Cheese Options: No cotija? Crumbled feta or queso fresco works well.
- Corn Choices: Grilled corn adds extra smokiness and texture if you’re feeling fancy.
🥣 How to Make It
- Combine the Veggies:
In a large bowl, toss the shredded green and purple cabbage with the corn, chopped cilantro, cotija cheese, and jalapeño (if using). - Mix the Dressing:
In a smaller bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. - Dress and Toss:
Pour the creamy dressing over the slaw mixture. Use tongs or clean hands to toss everything until fully coated. - Let It Chill:
Cover and refrigerate for at least 30 minutes to let the flavors really come together. - Serve It Up:
Give it a quick taste, adjust the salt or lime if needed, and sprinkle extra cotija and chili powder on top before serving.
🔥 Tips for Success
- Chill Time = Flavor Time: Letting the coleslaw sit helps soften the cabbage slightly and lets the flavors deepen.
- Dice Your Jalapeño Finely: Nobody wants a surprise fireball—mince it well and taste as you go.
- Use a Mandoline for even cabbage shreds if you have one.
🍽️ Serving Suggestions & Pairings
This zesty coleslaw is incredibly versatile. Here’s how I love to serve it:
- With these Sheet Pan Quesadillas for a taco night upgrade
- Alongside this hearty Mexican Chicken and Rice Casserole
- Scooped into a Walking Taco Bar setup for DIY magic
- Next to this fun and cheesy Dorito Casserole
- Kicked off with this party-starting Beer Cheese Dip
🧊 Storage & Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Make Ahead: You can prep the dressing and chopped veggies a day in advance—just mix before serving.
- Not Freezer-Friendly: Due to the creamy base, this one’s best enjoyed fresh.
🧡 More Recipes You’ll Love
- This Crockpot Nacho Dip – perfect for scooping with tortilla chips
- These Easy Turkey Wings – for a Southern-style main to match your slaw
- This Tomato Skillet with Okra and Sausage – a bold and hearty pairing
✨ Final Thoughts
Whether you’re planning a backyard BBQ, Taco Tuesday, or a cozy weeknight meal, this Mexican Street Corn Coleslawis a guaranteed crowd-pleaser. It’s colorful, flavorful, and just the right balance of creamy, crunchy, and zesty.
If you try this recipe, I’d love to hear how it turned out! Leave a comment, snap a pic and tag us on Instagram @chefmaniac, and don’t forget to follow for more flavor-packed favorites.
🌮💛 Stay saucy,
Jason Griffith | ChefManiac.com
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