Deliciously Easy Mexican Street Corn Coleslaw Recipe

There’s something about summer evenings that makes me think of fresh flavors, warm sunshine, and good company. This Mexican Street Corn Coleslaw is a delightful twist on traditional coleslaw, bringing together the sweet crunch of corn and the zesty notes of lime. It’s not only easy to whip up, but it’s also a dish that brings back fond memories of backyard barbecues and family gatherings.

Why You’ll Love Mexican Street Corn Coleslaw

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

Let’s gather our ingredients. You might already have some of these in your kitchen, making this recipe even more convenient!

• 4 cups shredded green cabbage – for that crunchy base.
• 1 cup shredded red cabbage – adds a pop of color and flavor.
• 1 cup corn kernels (fresh, frozen, or canned) – the star of the show!
• 1/2 cup diced red onion – for a bit of bite.
• 1/2 cup chopped fresh cilantro – brings in that fresh, herby taste.
• 1/2 cup crumbled cotija cheese – for a creamy, tangy touch.
• 1/4 cup mayonnaise – the base of our dressing.
• 2 tablespoons sour cream – adds richness and creaminess.
• 1 tablespoon lime juice – a zesty kick!
• 1 teaspoon chili powder – for a hint of spice.
• Salt and pepper to taste – to elevate all the flavors.

How to Make Mexican Street Corn Coleslaw

Now that we have our ingredients ready, let’s get cooking!

1. In a large bowl, combine the shredded green cabbage, shredded red cabbage, corn kernels, diced red onion, chopped cilantro, and crumbled cotija cheese.
2. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is well coated.
4. Adjust seasoning with more salt, pepper, or lime juice if necessary.
5. Allow the coleslaw to sit for at least 15 minutes in the refrigerator to let the flavors meld before serving.
6. Serve chilled as a side dish or topping for tacos, burritos, or grilled meats.

Substitutions & Additions

If you want to customize your coleslaw, here are some fun ideas:

• Swap out cotija cheese for feta or goat cheese if you prefer.
• Add diced jalapeños for an extra kick.
• Try using Greek yogurt instead of sour cream for a lighter option.
• Feel free to mix in other veggies like bell peppers or carrots for more crunch.

Tips for Success

Here are some tips to make your coleslaw a hit:

• Don’t skip the resting time! It allows the flavors to develop beautifully.
• Be careful not to over-salt; you can always add more later.
• Prepping the cabbage ahead of time can save you time when you’re ready to throw everything together.

How to Store Mexican Street Corn Coleslaw

If you have leftovers (which is rare because it’s so good), you can store them in an airtight container in the refrigerator for up to 3 days. Just remember that the cabbage might get a bit soggy over time, so it’s best enjoyed fresh!

FAQs

Can I make this coleslaw ahead of time?
Yes! It’s actually better after sitting for a while, just make sure to keep it refrigerated.

Can I use different kinds of cheese?
Absolutely! Feel free to experiment with your favorite cheese.

Is this coleslaw spicy?
Not heavily, but the chili powder adds a little warmth. You can adjust the spice level based on your preferences.

For more delicious recipes, check out Cozy Creamy Tortellini Soup or Crispy Roasted Baby Potatoes for treats you will love!

If you enjoyed this recipe, be sure to follow us on Pinterest for more inspiration!

Mexican Street Corn Coleslaw

This Mexican Street Corn Coleslaw is a delightful twist on traditional coleslaw, bringing together the sweet crunch of corn and the zesty notes of lime. It's not only easy to whip up, but it's also a dish that brings back fond memories of backyard barbecues and family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

For the Coleslaw

• 4 cups shredded green cabbage for that crunchy base.
• 1 cup shredded red cabbage adds a pop of color and flavor.
• 1 cup corn kernels fresh, frozen, or canned.
• 1/2 cup diced red onion for a bit of bite.
• 1/2 cup chopped fresh cilantro brings in that fresh, herby taste.
• 1/2 cup crumbled cotija cheese for a creamy, tangy touch.
• 1/4 cup mayonnaise the base of our dressing.
• 2 tbsp sour cream adds richness and creaminess.
• 1 tbsp lime juice a zesty kick!
• 1 tsp chili powder for a hint of spice.
• Salt and pepper to taste

Equipment

• Large Bowl
• Small bowl
• Whisk

Method

 

1. Step 1: In a large bowl, combine the shredded green cabbage, shredded red cabbage, corn kernels, diced red onion, chopped cilantro, and crumbled cotija cheese.
2. Step 2: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
3. Step 3: Pour the dressing over the cabbage mixture and toss until everything is well coated.
4. Step 4: Adjust seasoning with more salt, pepper, or lime juice if necessary.
5. Step 5: Allow the coleslaw to sit for at least 15 minutes in the refrigerator to let the flavors meld before serving.
6. Step 6: Serve chilled as a side dish or topping for tacos, burritos, or grilled meats.

Notes

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Just remember that the cabbage might get a bit soggy over time, so it's best enjoyed fresh!