Bold Mexican Street Corn Slaw

This vibrant Mexican Street Corn Coleslaw transforms the beloved flavors of elote into a refreshing side dish that pairs perfectly with everything from tacos to barbecue. The combination of sweet grilled corn, crunchy cabbage, and a creamy, zesty dressing creates an irresistible texture and flavor profile that will have everyone coming back for seconds.

I first created this recipe for a neighborhood potluck last summer, and it disappeared faster than anything else on the table. Even the children who normally avoid vegetables were asking for the recipe for their parents.

Ingredients

• Grilled corn: Adds authentic charred flavor and sweetness. Fresh corn grilled until slightly charred provides the best taste, but thawed frozen corn works well in a pinch.
• Shredded green cabbage: Creates the perfect crunchy base. Look for firm heads with no brown spots.
• Shredded carrots: Provide color, sweetness and additional crunch. Buy pre-shredded to save time.
• Red onion: Delivers a mild bite that balances the creaminess. Soak in ice water for 10 minutes if you prefer a milder flavor.
• Cotija cheese: Adds authentic Mexican flavor and saltiness. Feta makes a great substitute if Cotija is unavailable.
• Fresh cilantro: Brightens everything with herbaceous notes. Choose bunches with vibrant green leaves.
• Jalapeño: Brings optional heat that can be adjusted to taste. Remove seeds and membrane for milder flavor.
• Mayonnaise: Forms the creamy base of the dressing. Choose a good quality brand for best results.
• Sour cream: Adds tanginess and lightens the dressing. Full fat provides the best flavor.
• Honey: Balances the acidity with natural sweetness. Local honey offers subtle flavor nuances.
• Lime juice: Adds essential brightness and authentic Mexican flavor. Always use fresh squeezed.
• Chili powder: Provides smoky depth and color. Look for pure chili powder without added spices.
• Garlic powder: Offers convenience while providing essential flavor. Fresh minced garlic works too.
• Salt and pepper: Are essential for bringing all flavors together. Kosher salt works best.

Step-by-Step Instructions

Prepare the vegetables:

Ensure all vegetables are properly dried after washing to prevent a watery coleslaw. The cabbage should be finely shredded for the best texture, about 1/8 inch thick. If using fresh corn, grill until lightly charred on all sides before cutting from the cob. Let corn cool completely before adding to prevent wilting the cabbage.

Create the dressing:

Whisk all dressing ingredients together in a medium bowl until completely smooth and well incorporated. The dressing should have a pourable consistency but still thick enough to coat the back of a spoon. Taste and adjust seasonings if needed, keeping in mind the dressing will seem slightly stronger before mixed with vegetables.

Combine and marinate:

Pour the dressing over the vegetable mixture gradually, tossing gently between additions to ensure everything is evenly coated without overdressing. The coleslaw benefits from at least 15 minutes of chilling time, but develops even better flavor after 1-2 hours in the refrigerator as the vegetables slightly soften and absorb the dressing.

Finish and serve:

Just before serving, give the coleslaw a final gentle toss to redistribute the dressing that may have settled. Garnish with additional Cotija cheese, cilantro, and a light dusting of chili powder for visual appeal and flavor boost. Serve cold for the best texture and taste experience.

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The Cotija cheese is truly the secret ingredient that transforms this from an ordinary coleslaw into something special. The first time I served this at a family gathering, my uncle who typically avoids vegetables had three servings and asked me to bring it to every future barbecue. That moment convinced me this recipe was a keeper.

Make It Ahead

This coleslaw actually improves with time, making it perfect for meal prep. The flavors meld together beautifully as it sits, allowing the vegetables to soften slightly while still maintaining their crunch. You can prepare it up to 24 hours in advance for the best flavor. If making ahead for longer than a day, consider adding the Cotija cheese just before serving to maintain its texture.

Customize Your Heat Level

The beauty of this recipe lies in its adaptability to different spice preferences. For a milder version suitable for the whole family, omit the jalapeño entirely and reduce the chili powder to 1/2 teaspoon. For heat lovers, add an extra jalapeño with seeds intact and increase the chili powder to 1 1/2 teaspoons. You could also add a dash of your favorite hot sauce to the dressing for an extra kick.

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Perfect Pairings

This Mexican Street Corn Coleslaw shines brightest alongside grilled proteins. It pairs exceptionally well with carne asada, grilled chicken thighs, or fish tacos. The creamy tanginess cuts through rich meats beautifully. For a complete meal, serve it alongside black beans and cilantro lime rice. It also makes an outstanding topping for pulled pork or brisket sandwiches, adding freshness and crunch to balance the savory meat.

Frequently Asked Questions

→ Can I use frozen corn instead of grilled corn?

Yes, thawed frozen corn works perfectly if grilled corn isn't available. It still adds a sweet and satisfying crunch.

→ What can I use instead of Cotija cheese?

Feta cheese is a great substitute if Cotija is unavailable, as it provides a similar salty and tangy flavor.

→ Is the jalapeño necessary?

No, the jalapeño is optional. If you prefer a milder flavor, you can omit it or replace it with a touch of chili powder.

→ How far in advance can I prepare this coleslaw?

You can prepare it up to a day ahead. Just keep it chilled and give it a quick toss before serving.

→ What dishes pair well with this coleslaw?

This coleslaw pairs beautifully with tacos, pulled pork, grilled chicken, burgers, or as a fresh side to BBQ dishes.

→ Can I make this coleslaw vegan?

Yes, substitute mayonnaise and sour cream with vegan alternatives, and use a plant-based cheese or skip cheese altogether.