Mexican Street Corn Coleslaw
Mexican Street Corn Coleslaw is a fresh, zesty twist on traditional coleslaw, inspired by elote, the beloved Mexican street snack.
It brings together the crisp crunch of cabbage, the smoky sweetness of corn, creamy dressing, and a kick of chili and lime — all topped off with crumbled cheese for bold, irresistible flavor.
Why You’ll Love This Recipe
Bold & vibrant flavors: Tangy, spicy, creamy, and refreshing all in one bite.
Perfect side dish for tacos, grilled meats, or summer BBQs.
Easy to prepare ahead of time, making it ideal for parties and meal prep.
Crowd-pleasing and customizable — adjust spice and toppings to taste.
A vegetarian-friendly dish that even meat lovers will crave!
Key Ingredients Overview
Shredded green and red cabbage – the crunchy base
Canned corn – adds natural sweetness and texture
Jalapeño & green onion – for fresh heat and sharpness
Mayonnaise & lime juice – creamy and tangy dressing base
Chili powder & black pepper – spice and depth
Cotija or feta cheese – salty, crumbly richness
Cilantro or parsley – fresh herbal finish
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 for Mexican Street Corn Coleslaw
Use Fresh or Grilled Corn for Extra Flavor
While canned corn is convenient, using grilled, roasted, or fresh corn can add a smoky, charred flavor that mimics authentic elote (Mexican street corn). If using frozen corn, make sure to thaw and drain it well before adding.
Finely Dice the Jalapeño
To distribute heat evenly and avoid big spicy bites, finely chop the jalapeño and remove the seeds and membranes for a milder kick.
Let It Chill
This coleslaw tastes better after chilling for at least 1–2 hours. The cabbage softens slightly and absorbs the flavors from the dressing, making it more cohesive and flavorful.
Don’t Skip the Lime Juice
Lime juice adds brightness and balances the creaminess of the mayo. Freshly squeezed juice is best for flavor.
Use Cotija for Authenticity
Cotija cheese is crumbly and salty, much like Parmesan, and brings the signature elote flavor. If unavailable, feta is a great substitute, but don’t use melty cheeses like cheddar.
Adjust Creaminess to Taste
If you prefer a lighter dressing, use 3/4 cup mayo instead of a full cup or swap half with Greek yogurt for a tangy, lighter version.
Make it Your Own
Try adding a pinch of smoked paprika for depth, a bit of garlic powder, or even a dash of hot sauce or Tajín for an extra punch.
Serving Tip
Serve this coleslaw cold as a side dish to tacos, grilled meats, BBQ, or sandwiches. It also works great as a taco topping!
Storage Advice
Store leftovers in an airtight container in the fridge. It will keep for up to 3 days, though it’s best within 24–48 hours for peak crunch.
Color Boost
Adding both green and red cabbage makes the dish more vibrant. If using only one type, consider tossing in a handful of shredded carrots for extra color and sweetness.
Nutrition Information
(Estimated per 1 cup serving; yields approx. 10 servings)
Calories: ~220 | Protein: ~3g | Fat: ~17g | Carbohydrates: ~14g | Fiber: ~3g | Sodium: ~320mg
Frequently Asked Questions:
Is this the same as Mexican Street Corn (elote)?
No, but it’s inspired by elote! This coleslaw version incorporates similar flavors in a fresh, crunchy salad form.
Can I make this dish in advance?
Yes, and it’s even better after chilling! Prepare it up to 24 hours ahead and give it a good toss before serving.
Can I use fresh or frozen corn instead of canned?
Absolutely! Cook and cool fresh or frozen corn before using. Roasting or grilling adds great flavor.
What can I serve this coleslaw with?
It’s perfect alongside grilled chicken, tacos, burgers, pulled pork, or even in wraps.
Is it kid-friendly?
Yes, just reduce or omit the jalapeño and chili powder for a milder version.
Can I use a different cheese?
Yes! Cotija is traditional, but feta works well. You could also try grated Parmesan or queso fresco.
What if I don’t have lime juice?
Use lemon juice or a splash of vinegar as a substitute, though lime gives the most authentic flavor.
Is it okay to use all green cabbage?
Yes. The red cabbage adds color and texture, but it’s optional. All green cabbage works just fine.
Can I make this vegan?
Yes — use vegan mayo and skip the cheese or replace it with a plant-based crumble.
How do I keep it from getting soggy?
Make sure the corn is well-drained and only toss the dressing in right before chilling. This helps maintain crunch.