Mexican Street Corn Coleslaw
Mexican Street Corn Coleslaw is a bold twist on two beloved classics: the creamy crunch of traditional coleslaw and the smoky, zesty flavors of elote, Mexico’s famous street corn.
This dish brings together crisp cabbage, sweet kernels of corn, tangy lime, and a touch of heat from jalapeño, all wrapped in a velvety chili-lime dressing. The crumbled cotija (or feta) adds a salty punch that perfectly balances the freshness of the vegetables. It’s vibrant, colorful, and brimming with texture—a salad that doesn’t just sit on the side of the plate, but truly steals the spotlight.
Perfect for summer cookouts, potlucks, or as a refreshing companion to grilled meats and tacos, this coleslaw captures the essence of street food in a bowl. The longer it chills, the deeper the flavors marry together, making it even more irresistible.
Why People Will Love This Mexican Street Corn Coleslaw:
Bold Flavor Fusion – It combines the creamy, tangy charm of classic coleslaw with the smoky, zesty flavors of authentic Mexican street corn (elote).
Crunchy & Fresh Texture – Crisp shredded cabbage pairs with juicy corn kernels and a touch of jalapeño for layers of bite and freshness.
Bright & Balanced – The chili-lime dressing strikes the perfect balance between creamy, tangy, slightly sweet, and mildly spicy.
Savory Depth from Cheese – Crumbled cotija or feta adds a salty richness that elevates the whole dish.
Vibrant & Colorful – Green and red cabbage with pops of corn, herbs, and cheese make it as eye-catching as it is appetizing.
Versatile Pairing – Perfect alongside grilled meats, tacos, sandwiches, or as a refreshing stand-alone salad.
Make-Ahead Friendly – Flavors deepen as it chills, making it ideal for parties, potlucks, and meal prep.
Customizable – Easily swap herbs, adjust spice levels, or use different cheeses to suit every palate.
A Taste of Summer Year-Round – Whether it’s barbecue season or a cozy winter dinner, this salad brings sunshine and vibrancy to the table.
Key Ingredients:
Green & Red Cabbage – The crisp, colorful base of the coleslaw. Their natural crunch holds up beautifully against the creamy dressing, giving every bite structure and freshness.
Sweet Corn – Juicy kernels bring a pop of natural sweetness that balances the tang and spice. Drained canned corn works perfectly, but fresh or roasted corn can add even more depth.
Jalapeño – Adds a gentle kick of heat without overpowering, creating that signature Mexican street food flair.
Fresh Herbs (Parsley or Cilantro) – A bright, herbal lift that cuts through the richness of the mayo and cheese, leaving the salad light and refreshing.
Chili-Lime Dressing – Made with mayonnaise, lime juice, and chili powder, this creamy, tangy, and slightly smoky dressing ties everything together in a bold, zesty coat.
Cotija (or Feta) Cheese – Salty, crumbly, and rich—this final touch mimics the traditional topping of Mexican street corn, adding depth and a satisfying savory finish.
Expert Tips:
Shred the Cabbage Thinly – Use a mandoline or food processor if possible. The finer the cut, the better the dressing clings to each strand, giving you that perfect creamy crunch in every bite.
Drain the Corn Well – Excess moisture can water down the dressing. If using canned corn, let it sit in a strainer for a few minutes. For extra flavor, lightly char fresh or frozen corn in a skillet before adding—it brings out a smoky, elote-style depth.
Balance the Heat – Jalapeños can vary in spice. Taste a small piece before adding, and adjust the amount to suit your preference. For a milder version, remove seeds and membranes; for more heat, leave them in or add a pinch of cayenne.
Let It Chill – This salad tastes best when given time to rest. Refrigerating for at least 2 hours allows the flavors to meld, the cabbage to soften slightly, and the dressing to penetrate. Overnight is even better.
Use Cotija for Authenticity – Feta is a great substitute, but cotija’s crumbly, salty richness delivers that true street corn essence. If unavailable, you can also sprinkle parmesan for a similar effect.
Layer the Dressing – Toss lightly first, let it sit for 30 minutes, then give it a final toss before serving. This ensures even coating without sogginess.
Keep it Vibrant – To prevent the cabbage from dulling, add a squeeze of extra lime juice just before serving. It refreshes the flavor and brightens the colors.
Serve Cold, Not Room Temp – Coleslaw loses its crisp edge if left out too long. Keep chilled until ready to serve, especially outdoors in warm weather.
Mexican Street Corn Coleslaw
Ingredients
8 cups shredded green cabbage
2 cups shredded red cabbage
2 cups canned corn, well drained
1 large jalapeno, diced
1/2 cup sliced green onions
1 cup mayonnaise
1 tablespoon fresh lime juice
1/4 cup chopped parsley (or cilantro)
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 teaspoon chili powder
1/2 cup cotija cheese, or feta (crumbled)
Instructions:
Prepare the Dressing
In a small bowl, combine the mayonnaise, fresh lime juice, chili powder, salt, and ground black pepper.
Whisk until smooth and fully blended.
Set aside.
Shred the Cabbage
Using a vegetable peeler, food processor, or box grater, shred the green and red cabbage into fine strips.
Place them into a large mixing bowl.
Add Fresh Ingredients
Finely dice the jalapeño and slice the green onions.
Add them to the bowl with the cabbage.
Roughly chop the parsley or cilantro and toss it in as well.
Mix in the Corn and Cheese
Ensure the canned corn is thoroughly drained.
Add it to the bowl along with the crumbled cotija or feta cheese.
Dress and Toss
Give the dressing another quick whisk to recombine, then pour it over the salad.
Use tongs or a large spoon to mix everything until evenly coated.
Chill Before Serving
Transfer the coleslaw to an airtight container and refrigerate for at least 2 hours to allow the flavors to develop.
Give it one final toss before serving for maximum flavor.
Important Notes When Making Mexican Street Corn Coleslaw
Cabbage Selection Matters – Green cabbage gives structure, while red cabbage adds color and a slight peppery flavor. Using both not only boosts nutrition but also makes the dish visually stunning.
Texture is Key – Shred the cabbage finely but not too thin, so it retains crunch without becoming limp once dressed.
Corn Choice Can Elevate the Dish – Canned corn works for convenience, but roasted or grilled corn adds smoky depth that mimics true street corn. Frozen corn can be used too, but make sure it’s fully thawed and drained.
Herb Flexibility – Cilantro is traditional and adds a bold, citrusy-herbal punch. If you or your guests dislike cilantro, parsley offers a milder, earthy freshness without overpowering.
Cheese Substitutions – Cotija delivers authentic Mexican flavor, but feta or even finely grated parmesan can be used when cotija isn’t available. Each will slightly change the flavor profile.
Mayonnaise Base – Full-fat mayo creates the richest, most luscious dressing. Light mayo works for a lower-calorie option, though the flavor will be less indulgent.
Acid Balance – Fresh lime juice is essential for cutting through the creaminess of the mayo and the saltiness of the cheese. Bottled lime juice won’t deliver the same bright freshness.
Season to Taste – Chili powder and jalapeño levels can be adjusted based on spice preference. Always taste the dressing before combining with the cabbage.
Resting Time is Crucial – This coleslaw improves with at least 2 hours of chilling. The flavors meld, and the cabbage softens slightly without losing its crunch.
How To Enjoy Mexican Street Corn Coleslaw After Cooking
As a Classic Side Dish
Serve chilled alongside grilled meats like chicken, steak, or pork—its tangy crunch balances out smoky, savory mains.
Perfect for summer barbecues, picnics, or potlucks where it adds freshness to heavier dishes.
Taco Topping Upgrade
Spoon it over carne asada, chicken, shrimp, or fish tacos.
The creamy, tangy, and slightly spicy flavors cut through rich fillings, making every bite brighter and more layered.
Burger & Sandwich Companion
Use it as a crunchy topping for burgers, pulled pork sandwiches, or BBQ chicken sandwiches.
It replaces plain lettuce and mayo with something far more flavorful and textural.
Stuffed in Wraps or Burritos
Add a scoop inside tortillas with beans, rice, or protein for a creamy, crunchy layer.
It lightens up hearty wraps while adding depth of flavor.
On Grain Bowls & Salads
Pile it on top of quinoa, rice, or farro bowls with roasted veggies or grilled proteins.
Acts as both a topping and dressing, tying all the components together.
As a Party Appetizer
Serve small cups of coleslaw as individual portions at gatherings.
It’s colorful, refreshing, and easy for guests to enjoy without utensils-heavy meals.
Refreshing Snack
Eat it straight from the bowl as a light midday snack.
The chilled crunch and tang make it as satisfying as chips, but healthier.
Flavor Booster
Mix leftovers into scrambled eggs, omelets, or quesadillas for unexpected zest.
Or use as a topping for baked potatoes for a Mexican-inspired twist.
Nutrition Information
For Mexican Street Corn Coleslaw (per serving, based on about 10 servings from the recipe):
Calories: 210 kcal | Total Fat: 16.5 g | Saturated Fat: 3.7 g | Monounsaturated Fat: 4.8 g | Polyunsaturated Fat: 8.0 g | Cholesterol: 18 mg | Sodium: 390 mg | Total Carbohydrates: 14.5 g | Dietary Fiber: 3.2 g | Sugars: 6.2 g | Protein: 4.0 g
Frequently Asked Questions:
Can I make this coleslaw ahead of time?
Yes! In fact, it tastes even better after resting. Prepare it up to 24 hours in advance and store in an airtight container in the fridge. Just give it a good toss before serving to refresh the flavors.
What’s the best substitute for cotija cheese?
If you can’t find cotija, feta is the closest substitute with its salty, crumbly texture. For a milder option, try parmesan or queso fresco, though each will slightly change the flavor profile.
Can I use fresh corn instead of canned?
Absolutely. Fresh corn (grilled, roasted, or boiled) adds a smoky, authentic street corn flavor. Just make sure it’s fully cooked, cooled, and cut off the cob before mixing in.
How spicy is this coleslaw?
The spice level depends on the jalapeño and chili powder. For a mild version, remove the seeds and membranes from the jalapeño or replace it with a small amount of green bell pepper. For extra heat, leave the seeds in or add a pinch of cayenne.
How long will leftovers last?
Stored properly in the refrigerator, this coleslaw keeps for 3–4 days. The cabbage will soften slightly over time, but the flavors will deepen. To revive it, add a squeeze of fresh lime juice before serving.
Should I shred the cabbage by hand or use a food processor?
Either works! A food processor makes quick, evenly thin shreds, while hand-slicing gives you more control over texture. Just make sure the strips are fine enough to absorb the dressing but thick enough to stay crunchy.
Do I need to cook the corn before adding it?
If using canned corn, no cooking is needed—just drain it well. For deeper flavor, lightly char fresh or frozen corn in a skillet or on the grill before adding to mimic the traditional street corn taste.
How do I keep the coleslaw from getting watery?
Drain the corn thoroughly and avoid overdressing. If preparing in advance, add only half the dressing first, then toss in the rest right before serving for the freshest texture.
Can I make the dressing lighter or dairy-free?
Yes! Swap in Greek yogurt for part of the mayonnaise to reduce fat and add tang. For a dairy-free option, use vegan mayo and skip or replace the cheese with a plant-based version.
When should I add the cheese?
For the best texture, add the cotija (or feta) after tossing everything with the dressing. This way, the cheese stays crumbly and visible instead of dissolving into the dressing.