This delicious Mexican Street Corn Coleslaw recipe combines the flavors of traditional Mexican street corn with the convenience of a quick and easy side dish. Perfect for any summer BBQ or picnic!
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If you’ve ever had Mexican Street Corn, you just KNOW this corn slaw is going to be good! Shredded cabbage, diced bell peppers, jalapenos, scallions, and more with a creamy chili lime sauce on top. What’s not to love?! This coleslaw with corn is inexpensive to make and a favorite at any gathering! With so many add in’s, it is a dish that is hearty enough to enjoy as a meal, but also makes the perfect side dish option!
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What is Mexican Street Corn?
Mexican street corn, also known as Elote, is made with grilled corn on the cob, slathered in mayonnaise or crema, and topped with Cotija cheese, chili powder, and sometimes lime juice and cilantro. There are so many variations to enjoy from eating it right off the cob from the grill, to making a Mexican Street Corn Casserole, corn dip, serving over grilled chicken, mixed into pasta salads, and now, this Coleslaw Street Corn Salad.
Ingredient Notes
Below is a brief overview of each ingredient needed to make this Mexican Street Corn Slaw. To see printable recipe card with exact ingredient amounts and step by step directions, scroll to the bottom of this post or click the “jump to recipe” button at the top.
- Corn– I use well-drained canned corn here, but you can use fresh corn that has been cooked, cooled, and removed from the cob. Frozen corn that has been cooked and fully cooled works great too.
- Oil– you’ll use this to crisp up the corn in a large pan. I use vegetable oil, however, canola oil or avocado oil works great too.
- Mayonnaise– a must for that creamy texture, feel free to use any brand desired. We love both Hellman’s and Duke’s.
- Sour Cream– this brings an added creaminess to the dressing.
- Lime Juice– freshly squeezed lime juice adds the most flavor. Feel free to add more or less depending on preference.
- Seasonings– you’ll need smoked paprika, cumin, garlic salt, chili powder, and black pepper to add flavor to the chili lime dressing.
- Cabbage– I use red cabbage, but you can use green cabbage or a mixture of the two.
- Jalapeno– this adds flavor and heat. Remove seeds to reduce heat level and feel free to increase amount used if you like a little kick.
- Bell Pepper– I use one red pepper that is sliced, you can use any color desired though.
- Scallions– this adds flavor and color to the Mexican corn coleslaw. Feel free to use green onions in place of the scallions.
- Cilantro– freshly chopped, used as a garnish, this is the final touch added before serving.
- Cotija Cheese– this is a Mexican cheese that is crumbly, feel free to use Feta cheese is you prefer.
How to shred your cabbage
To shred cabbage for coleslaw, wash and remove the outer leaves, then cut the cabbage in half, quarter, and then into wedges, removing the core. Finally, thinly slice the wedges lengthwise or crosswise for the desired shred size. You can also use a box grater, mandolin, or food processor with a shredding blade for faster shredding.
How to make Mexican Street Corn Coleslaw Recipe
- Saute Corn and Make Dressing: heat the oil and corn in a skillet and cook on a medium-high heat. Cook and stir until the corn starts to get brown/ burnt slightly, about 5 minutes. In a large mixing bowl, whisk together the mayonnaise, sour cream, fresh lime juice, paprika, chili powder, cumin, garlic salt and pepper, stir until it becomes thin and mixed together.
- Combine and Serve: in a large bowl, add the cabbage, jalapeño, bell pepper, scallions, cilantro, charred corn kernels and cheese crumbles, pour the dressing all over top and stir carefully until everything is well coated. Sprinkle some leftover feta crumbles and cilantro over top and serve and enjoy!
Storing Leftovers
Place leftover Mexican Street Corn Salad in an airtight storage container in your refrigerator up to 3 days. Due to the cabbage being thicker, the coleslaw tends to hold up well without getting soggy. Since there is mayonnaise and sour cream in the dressing, it is not recommended to keep out at room temperature more than a few hours. If stored, before you serve, toss the coleslaw well, because the dressing may have settled to the bottom of the dish.
What to serve with this Mexican Coleslaw recipe
Whether you are hosting a BBQ, picnic, or potluck, or attending one, this Mexican Street Corn Coleslaw is one that everyone will enjoy! It pairs perfectly with so many great options, here are some of our favorites:
- Smoked Chicken Wings
- Cilantro Lime Grilled Chicken
- Best Ever Juicy Hamburgers
- Jalapeno Popper Chicken
- Fiesta Chicken Foil Packets
Frequently Asked Questions
Can I make this Creamy Coleslaw with corn ahead of time?
Yes! As coleslaw sits, it gets tastier since the flavors really fuse together. You can make this up to 48 hours in advance! Such a great way to save time if preparing for a party. Don’t make this more than 48 hours in advance as the cabbage starts to wilt and won’t be as crisp. You can also prepare the salad and the dressing, keeping them separate in the fridge until ready to serve.
What else can I mix into my slaw?
The best part about this recipe is you can customize it and truly make it your own. If you’re looking for more ideas of ingredients to add in, you can try bacon bits, red onion, black beans, pinto beans, cucumber, avocado slices, chickpeas, fried onions, sunflower seeds, or dried fruit.
Does Mexican Street Corn have mayonnaise?
Yes! In fact, that is one of the main ingredients used as the base of any and all Mexican corn recipes. If you aren’t a mayonnaise fan, or have an allergy, you can increase the sour cream and omit the mayo, or you can use plain Greek yogurt.
What’s the difference between coleslaw and slaw?
While the terms “coleslaw” and “slaw” are often used interchangeably, “coleslaw” technically refers to a salad featuring finely shredded raw cabbage, while “slaw” is a broader term that can include any salad made with shredded or chopped vegetables, not just cabbage.
More Side Dish Recipes to try
Ultimate Potato Salad– a classic potato salad that includes hard boiled eggs, crunchy celery, onion, and more tossed in a creamy, tangy dressing! Perfect for any BBQ, potluck, picnic, or summer outing!
Taco Pasta Salad– a refreshing twist on classic pasta salad combining the flavors of tacos and pasta for a delicious and easy meal.
Creamy Grape Salad– the perfect side dish for any occasion! Made with fresh grapes, cream cheese, and a crunchy topping, this creamy fruit salad is refreshing, easy to make, and a crowd favorite!
Loaded Cornbread– classic cornbread gets kicked up several notches in this Loaded Cornbread recipe by adding in cheese, bacon, corn, and more! The perfect side dish to go with any meal!
Restaurant Style Mexican Rice– easy to make and tastes even better than at the restaurants! Pairs perfectly with any Mexican dish, you’ll definitely be going back for seconds!
Asian Ramen Coleslaw– a fast and effortless salad that leaves everyone craving for seconds! This vibrant, zesty, and crunchy Asian Slaw recipe takes less than 10 minutes to prepare, making it an ideal choice for picnics, potlucks, BBQ’s, and beyond!
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Mexican Street Corn Slaw Recipe
Ingredients
- 2 cups corn
- 1 tablespoon vegetable oil
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 head red cabbage shredded
- 1 jalapeno diced
- 1 bell pepper sliced
- ½ cup scallions sliced
- ¼ cup cilantro chopped
- ½ cup Cotija cheese or Feta cheese
Instructions
- In a large skillet, add the oil and corn and cook on medium heat for about 5 minutes, or until the corn starts to get brown/ burnt slightly.
- In a mixing bowl, combine the mayonnaise, sour cream, fresh lime juice, paprika, chili powder, cumin, garlic salt, and black pepper. Stir until combined.
- In a large mixing bowl, add the shredded cabbage, jalapeno, bell pepper, scallions, cilantro, charred corn, and Cotija cheese. Pour dressing over the top and stir until everything is fully coated.
- Sprinkle some additional cheese and cilantro on top and serve! Enjoy!
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