Vibrant Mexican Street Corn Coleslaw Recipe: A Zesty Twist

Summer barbecues call for this vibrant mexican street corn coleslaw that bursts with zesty flavor and colorful crunch.

Crisp cabbage mingles with sweet grilled corn kernels, creating a mouthwatering side dish.

Tangy lime and creamy mayo blend seamlessly with smoky chili powder for an irresistible kick.

Fresh cilantro adds a bright pop of green that makes every bite sing.

Crunchy and cool, this coleslaw brings the spirit of street food right to your plate.

Crumbled cotija cheese provides a salty finish that ties all the elements together perfectly.

Let’s turn your next gathering into a flavor fiesta you won’t forget.

FAQs

• Is Mexican Street Corn Coleslaw spicy?

The level of spiciness depends on the jalapeño. You can control the heat by removing the seeds or using less jalapeño. For a milder version, skip the jalapeño completely.

• Can I make this coleslaw ahead of time?

Yes, you can prepare it a day in advance. The flavors actually improve as they sit, making it perfect for meal prep or potlucks. Just keep it refrigerated and give it a quick stir before serving.

• What if I can't find cotija cheese?

No worries! You can substitute with feta cheese or queso fresco. Both offer a similar tangy, salty flavor that complements the creamy dressing and fresh vegetables.

Why Mexican Street Corn Coleslaw Is a Favorite

• Boost Flavor Explosion: Combines traditional Mexican street corn flavors with creamy coleslaw, creating a mouthwatering fusion that surprises taste buds with every bite.
• Quick and Easy Prep: Requires minimal cooking skills and simple ingredients, making it perfect for busy home cooks who want a delicious side dish without complicated techniques.
• Versatile Party Pleaser: Ideal for summer barbecues, potlucks, and gatherings, this coleslaw adds a vibrant, zesty twist that will impress guests and complement various main dishes.
• Customize Your Kick: Easily adjustable heat level by controlling jalapeño amount, allowing everyone from spice lovers to mild-preference eaters to enjoy this crowd-pleasing recipe.

Ingredients for Mexican Street Corn Coleslaw

• Green Cabbage: Provides a crisp and crunchy base for the coleslaw.
• Purple Cabbage: Adds vibrant color and additional texture to the dish.
• Corn: Brings a sweet and juicy element that captures the essence of Mexican street corn.
• Jalapeño: Offers a spicy kick to enhance the overall flavor profile.
• Cilantro: Introduces a fresh, herbal note typical of Mexican cuisine.

• Cotija Cheese: Delivers a salty and crumbly characteristic that is quintessential to Mexican street corn.
• Mayonnaise: Creates a creamy and smooth base for the dressing.
• Sour Cream: Adds tanginess and richness to the coleslaw.

• Lime Juice: Provides a bright, citrusy tang that balances the creamy dressing.
• Chili Powder: Contributes a warm and slightly spicy flavor.
• Smoked Paprika: Introduces a smoky depth to the coleslaw.
• Garlic: Brings a pungent and aromatic element to the dish.
• Salt and Pepper: Helps to balance and enhance the overall taste of the coleslaw.

How to Make Mexican Street Corn Coleslaw

Step 1: Shred the Cabbage

Grab your green and purple cabbage and start shredding them into thin, delicate strips using a sharp knife or mandoline.

Make sure the pieces are evenly cut to create a beautiful, colorful base for your coleslaw.

Step 2: Add Zesty Corn and Herbs

Toss in the fresh corn kernels, finely chopped cilantro, crumbled cotija cheese, and sliced jalapeño for a spicy kick.

The combination of textures and flavors will make your taste buds dance with excitement.

Step 3: Whip Up the Creamy Dressing

• Mayonnaise
• Sour cream
• Fresh lime juice
• Chili powder
• Smoked paprika
• Minced garlic
• Salt
• Black pepper

Whisk these ingredients until they form a smooth, tangy sauce that will bring your coleslaw to life.

Step 4: Combine and Coat

Pour the creamy dressing over the cabbage mixture.

Use tongs or a large spoon to gently toss and coat every single piece, ensuring a perfect distribution of flavors.

Step 5: Chill and Marinate

Cover the coleslaw and place it in the refrigerator for at least 30 minutes.

This resting time allows the ingredients to mingle and develop a more intense, mouth-watering taste.

Step 6: Serve with Flair

When ready to serve, transfer the coleslaw to a beautiful serving dish.

Sprinkle some extra cotija cheese and a dash of chili powder on top for a final burst of flavor and visual appeal.

Tips for Flavorful Mexican Street Corn Coleslaw

• Grill corn kernels before adding to coleslaw for a deeper, smoky flavor that elevates the entire dish.
• Remove jalapeño seeds to reduce heat or skip entirely for a milder version that's kid-friendly.
• Replace cotija with feta or queso fresco if cotija is unavailable, maintaining the authentic Mexican cheese profile.
• Prepare coleslaw up to 24 hours in advance, allowing flavors to develop and intensify in the refrigerator.
• Use fresh, crisp cabbage and drain corn thoroughly to prevent watery coleslaw with soggy texture.

Flavor Twists for Mexican Street Corn Coleslaw

• Vegan Mexican Street Corn Slaw: Replace cotija cheese with vegan cashew cheese, use vegan mayonnaise and sour cream alternatives made from coconut or soy.
• Gluten-Free Spicy Corn Slaw: Ensure all ingredients are certified gluten-free, swap regular mayonnaise for a gluten-free version, keep all other ingredients the same.
• Lighter Ranch-Style Corn Coleslaw: Substitute mayonnaise and sour cream with Greek yogurt, add ranch seasoning mix for a tangy, lighter dressing option.
• Grilled Vegetable Mexican Slaw: Add grilled zucchini, bell peppers, and red onions to the cabbage mix for extra smoky flavor and increased vegetable content.

Serving Suggestions for Mexican Street Corn Coleslaw

• Summer Cookout Star: Serve alongside grilled meats like barbecue chicken, pulled pork, or steak for a zesty, cool companion that adds vibrant color and crunch to your plate.
• Taco Night Sidekick: Perfect accompaniment to Mexican-inspired meals, complementing tacos, enchiladas, or quesadillas with its tangy, creamy texture and bright flavor profile.
• Picnic Perfect Dish: Pack in a sealed container for outdoor gatherings, potlucks, or beach days as a refreshing side that holds up well in warm weather and doesn't require reheating.
• Nacho Topping Twist: Use as a unique topping for nachos or as a flavorful garnish for loaded baked potatoes, adding unexpected Mexican street corn flair to classic dishes.

How to Store Mexican Street Corn Coleslaw

• Store in an airtight container for up to 3-4 days. Keep the coleslaw chilled to maintain its crisp texture and fresh flavors.
• Before serving leftovers, gently drain any accumulated liquid to prevent sogginess and preserve the salad's crunch.
• Avoid freezing this coleslaw, as mayonnaise and sour cream-based dressings separate and become watery when thawed, ruining the texture.
• Stir the coleslaw before serving and add a sprinkle of fresh cilantro or a squeeze of lime juice to revive the flavors and brightness.

Mexican Street Corn Coleslaw Recipe

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4.9 from 29 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Zesty Mexican street corn coleslaw brings fiesta flavors to your summer table with a creamy, tangy twist. Crunchy cabbage and sweet corn mingle with spicy jalapeños, creating a refreshing side dish that will spice up any gathering.

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Ingredients

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Main Vegetables:

• 4 cups green cabbage (shredded)
• 2 cups purple cabbage (shredded)
• 1.5 cups corn kernels (fresh, canned, or frozen and thawed)
• 1 jalapeño (finely diced, optional)
• 1 clove garlic (minced)

Dairy and Creamy Components:

• 0.5 cup mayonnaise
• 0.25 cup sour cream
• 0.25 cup cotija cheese (crumbled)

Seasonings and Herbs:

• 0.25 cup cilantro (fresh, chopped)
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• Juice of 1 lime
• Salt (to taste)
• Black pepper (to taste)

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Instructions

1. Shred the green and purple cabbage into a spacious mixing vessel, creating a vibrant base for the coleslaw.
2. Incorporate fresh corn kernels, finely chopped cilantro, crumbled cotija cheese, and diced jalapeño for a zesty Mexican-inspired profile.
3. Prepare a creamy dressing by whisking together mayonnaise, sour cream, tangy lime juice, bold chili powder, smoky paprika, minced garlic, and seasoning.
4. Drizzle the vibrant dressing over the cabbage mixture, thoroughly tossing to ensure every ingredient is generously coated with the flavorful sauce.
5. Refrigerate the coleslaw for a minimum of 30 minutes, allowing the ingredients to marinate and develop a harmonious blend of flavors.
6. When ready to serve, transfer to a serving dish and garnish with additional cotija cheese and a light dusting of chili powder to enhance the visual appeal and taste complexity.

Notes

• Swap mayonnaise with Greek yogurt for a lighter, tangier version that reduces calories and adds protein.
• Remove jalapeños or use mild green chiles for a kid-friendly adaptation that maintains the zesty Mexican street corn flavor profile.
• Roast fresh corn kernels beforehand to intensify smoky sweetness and develop deeper caramelized notes before mixing into the coleslaw.
• Prepare this dish a day ahead to allow flavors to develop more fully, with the cabbage absorbing the creamy, spicy dressing for enhanced taste complexity.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Chilling
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 155 kcal
• Sugar: 4 g
• Sodium: 180 mg
• Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 13 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 10 mg