This Mexican street corn coleslaw is a creamy, crunchy delight that’s quick and easy to make. It’s the perfect dish for summer barbecues or family dinners, combining the vibrant flavors of street corn with a fresh slaw. You’ll want to whip it up now for its irresistible taste and versatility!
Table of Contents
Why You’ll Love This Mexican Street Corn Coleslaw
A Flavor Explosion
This coleslaw brings together the sweet, smoky, and spicy essence of Mexican street corn. Every bite is a celebration of flavors that will wake up your taste buds. The zesty lime juice and creamy dressing meld beautifully with the crunchy vegetables and charred corn.
Perfect Texture Combination
Imagine the contrast of crunchy cabbage and juicy corn kernels in each forkful. The creamy dressing envelops the veggies, creating a satisfying mix of textures that’s anything but boring. It’s a delightful combination that makes every meal feel special.
Easy to Make
You can whip up this Mexican street corn coleslaw in just 25 minutes! With simple ingredients and quick prep, it’s an effortless recipe that even novice cooks can master. Plus, it’s a great option for meal prep or last-minute gatherings.
Ingredients for Mexican Street Corn Coleslaw
For the Coleslaw Base
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 ½ cups corn kernels (fresh, frozen, or canned)
- 1 small red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, finely diced (optional)
For the Creamy Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- Juice of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 clove garlic, minced
- Salt and pepper to taste
Optional Add-ins and Garnishes
- ¼ cup cotija cheese, crumbled (or feta/Parmesan)
- Additional veggies like shredded carrots, bell peppers, or diced tomatoes
How to Make Mexican Street Corn Coleslaw
Prepare the Corn
If using fresh corn, grill the kernels on medium-high heat for 5-7 minutes until slightly charred. If you’re using frozen or canned corn, cook according to the package instructions. Allow the corn to cool completely before mixing it into the slaw.
Mix the Coleslaw Vegetables
In a large bowl, combine the shredded green and purple cabbage, prepared corn, chopped red onion, cilantro, and diced jalapeño. Stir them together to create a colorful and vibrant mixture.
Whisk Together the Dressing
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper until smooth. This creamy dressing adds the perfect zesty touch to the coleslaw.
Combine and Toss
Pour the dressing over the vegetable mixture and toss thoroughly to ensure every piece is coated. This is where the magic happens, and the flavors start to meld together beautifully.
Chill and Serve
Refrigerate the coleslaw for at least 30 minutes before serving. This chilling time allows the flavors to develop, resulting in a coleslaw that’s even more delicious.
Tips for the Best Street Corn Coleslaw
Grilling the Corn for Smoky Flavor
Grilling fresh corn enhances its natural sweetness and adds a delightful smoky flavor. If you skip the grilling, fresh or frozen corn can still make a tasty base for your coleslaw.
Adjusting the Spice Level
If you enjoy extra heat, amp up the spice by adding more chili powder, cayenne pepper, or additional diced jalapeño. This allows you to customize the heat to your preference.
Dairy-Free and Vegan Options
For a dairy-free version, substitute the mayonnaise and sour cream with vegan alternatives and omit the cheese. You’ll still enjoy a delightful and creamy coleslaw!
Storage and Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to develop, making it a perfect make-ahead dish.
Serving Suggestions
As a Side Dish
This Mexican street corn coleslaw makes a fantastic side dish for grilled meats, tacos, or burritos. Its vibrant flavors complement a variety of main courses perfectly.
As a Topping
Try it as a topping for tacos, nachos, or even pulled pork sandwiches. The creamy, crunchy coleslaw adds a refreshing contrast that elevates any dish.
Related Recipes to try
- Mexican Street Corn Casserole
- Mexican Street Corn Pasta Salad With Shrimp
- Pioneer Woman Mexican Street Corn Salad
- Street Corn Chicken Pasta Salad
- Grilled Mexican Street Corn Salad
- Skillet Mexican Street Corn Elote
FAQs
What ingredients do I need for mexican street corn coleslaw?
You will need shredded green and purple cabbage, corn kernels, mayonnaise, sour cream, cilantro, cotija cheese, jalapeño (optional), chili powder, smoked paprika, garlic, lime juice, red onion, salt, and pepper.
How do I make mexican street corn coleslaw step by step?
Start by grilling or preparing the corn. Then mix the cabbage, corn, onion, cilantro, and jalapeño in a bowl. Whisk together the dressing ingredients separately, then combine and chill for 30 minutes before serving.
Can I make mexican street corn coleslaw ahead of time?
Yes, you can prepare the coleslaw ahead of time. It’s best to chill it for at least 30 minutes before serving to allow the flavors to meld, and it keeps well in the fridge for up to three days.
How should I store leftover mexican street corn coleslaw?
Store leftover coleslaw in an airtight container in the refrigerator for up to three days. This ensures it stays fresh and delicious for your next meal.
Conclusion
This Mexican street corn coleslaw is a standout dish sure to impress your family and friends. For more delicious ideas, check out Pinterest for endless inspiration!
Mouthwatering Mexican Street Corn Coleslaw You’ll Love
Equipment
- Grill (optional)
- large bowl
- small bowl
- whisk
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 ½ cups corn kernels fresh, frozen, or canned
- ¼ cup fresh cilantro chopped
- 1 jalapeño finely diced (optional)
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 clove garlic minced
- 1 lime juice of
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- salt to taste
- pepper to taste
Garnish
- ¼ cup cotija cheese crumbled
Instructions
- Prepare the corn by grilling fresh kernels until slightly charred, or cook frozen/canned corn according to package directions. Let it cool completely.
- In a large bowl, combine the shredded cabbages, prepared corn, chopped red onion, cilantro, and jalapeño.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper until smooth.
- Pour the dressing over the vegetable mixture and toss thoroughly to ensure even coating.
- Refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld before serving.
Optional Garnish
- Top with crumbled cotija cheese before serving.
