Mexican Street Corn Coleslaw: A Delicious & Easy Recipe

Mexican Street Corn Coleslaw: Prepare to be transported to a vibrant street corner in Mexico with every single bite! Imagine the smoky char of grilled corn, the creamy tang of mayonnaise, the zesty kick of lime, and the salty crumble of cotija cheese – all melded together in a refreshing, crunchy coleslaw. This isn’t your average side dish; it’s a flavor explosion that will have your taste buds singing!

Elote, or Mexican street corn, has been a beloved staple of Mexican cuisine for generations. Vendors grill the corn to perfection, slather it in a creamy sauce, and then generously coat it with cheese and chili powder. It’s a simple yet incredibly satisfying treat. We’ve taken the essence of this iconic snack and transformed it into a vibrant coleslaw that’s perfect for potlucks, barbecues, or a quick and easy weeknight meal.

People adore Mexican street corn for its irresistible combination of flavors and textures. The sweetness of the corn, the richness of the mayonnaise, the acidity of the lime, and the salty, cheesy goodness create a symphony of sensations in your mouth. Our Mexican Street Corn Coleslaw captures all of those elements while adding the refreshing crunch of cabbage and other vegetables. It’s a crowd-pleaser that’s both delicious and incredibly easy to make. Plus, it’s a fantastic way to enjoy the flavors of elote without having to fire up the grill! I know you’ll love this unique and flavorful twist on a classic coleslaw.

Ingredients:

• For the Corn:
• 6 ears of fresh corn, husks and silk removed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• For the Coleslaw:
• 1/2 head green cabbage, thinly shredded
• 1/4 head red cabbage, thinly shredded
• 1 large carrot, shredded
• 1/2 red onion, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced (optional, for extra heat)
• For the Mexican Street Corn Dressing:
• 1/2 cup mayonnaise
• 1/4 cup sour cream (or Mexican crema)
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and freshly ground black pepper to taste
• Optional Garnishes:
• Extra cotija cheese
• Lime wedges
• Chopped cilantro
• Chili powder

Preparing the Corn

1. Prepare the Corn: Preheat your grill to medium-high heat. If you don’t have a grill, you can use a grill pan on your stovetop or even roast the corn in the oven. I personally love the smoky flavor the grill gives.
2. Oil and Season: Brush the corn with olive oil and season generously with salt and pepper. Make sure to get all sides of the corn kernels. This will help them char nicely and develop a delicious flavor.
3. Grill the Corn: Place the corn on the preheated grill and cook, turning occasionally, until the kernels are tender and slightly charred. This usually takes about 10-15 minutes. Keep a close eye on them to prevent burning. If you’re using a grill pan, the cooking time might be a bit shorter.
4. Cool Slightly: Remove the corn from the grill and let it cool slightly before handling. This will make it easier to cut the kernels off the cob without burning your fingers.
5. Cut the Kernels: Hold each ear of corn upright and use a sharp knife to carefully cut the kernels off the cob. I find it easiest to do this over a large bowl to catch all the kernels.

Preparing the Coleslaw

1. Shred the Cabbage: If you haven’t already, thinly shred the green and red cabbage. You can use a mandoline for this if you have one, but a sharp knife works just as well. The thinner the cabbage, the better the texture of the coleslaw.
2. Shred the Carrot: Shred the carrot using a box grater or a food processor. I like to use the larger holes on the box grater for a slightly chunkier texture.
3. Slice the Red Onion: Thinly slice the red onion. If you find red onion too strong, you can soak the slices in cold water for about 10 minutes to mellow out the flavor.
4. Chop the Cilantro: Chop the fresh cilantro. I like to use both the leaves and the tender stems for maximum flavor.
5. Mince the Jalapeño (Optional): If you’re using jalapeño, carefully seed it and mince it finely. Remember to wash your hands thoroughly after handling jalapeños to avoid any accidental burning.
6. Combine the Vegetables: In a large bowl, combine the shredded green cabbage, red cabbage, shredded carrot, sliced red onion, chopped cilantro, and minced jalapeño (if using).

Making the Mexican Street Corn Dressing

1. Combine Wet Ingredients: In a separate bowl, whisk together the mayonnaise, sour cream (or Mexican crema), and lime juice. Make sure everything is well combined for a smooth and creamy dressing.
2. Add Cheese and Spices: Add the crumbled cotija cheese, chili powder, smoked paprika, garlic powder, and cayenne pepper (if using) to the wet ingredients.
3. Season to Taste: Season the dressing with salt and freshly ground black pepper to taste. Don’t be afraid to adjust the seasonings to your liking. I like mine with a little extra chili powder for a bit more kick.
4. Whisk Until Smooth: Whisk all the ingredients together until the dressing is smooth and well combined.

Assembling the Mexican Street Corn Coleslaw

1. Pour Dressing Over Coleslaw: Pour the Mexican street corn dressing over the coleslaw mixture in the large bowl.
2. Toss to Combine: Gently toss the coleslaw to ensure that all the vegetables are evenly coated with the dressing. Be careful not to overmix, as this can make the coleslaw soggy.
3. Add the Corn: Add the grilled corn kernels to the coleslaw and gently toss to combine.
4. Chill (Optional): For the best flavor, cover the coleslaw and refrigerate it for at least 30 minutes before serving. This will allow the flavors to meld together and the coleslaw to chill. However, it’s also delicious served immediately.
5. Garnish and Serve: Before serving, garnish the Mexican street corn coleslaw with extra crumbled cotija cheese, lime wedges, chopped cilantro, and a sprinkle of chili powder (if desired). Serve immediately and enjoy!

Tips and Variations:

• Make it Vegan: Substitute vegan mayonnaise and sour cream alternatives to make this recipe vegan. You can also use a vegan feta cheese alternative in place of the cotija cheese.
• Add Protein: Add grilled chicken, shrimp, or black beans to make this coleslaw a complete meal.
• Adjust the Heat: Adjust the amount of jalapeño and cayenne pepper to control the level of spiciness.
• Use Frozen Corn: If fresh corn is not available, you can use frozen corn kernels. Thaw them completely before grilling or sautéing.
• Make it Ahead: The coleslaw can be made a day ahead of time. However, I recommend adding the corn just before serving to prevent it from becoming soggy.
• Serving Suggestions: This Mexican street corn coleslaw is a great side dish for tacos, grilled meats, or burgers. It’s also delicious on its own as a light lunch or snack.

Enjoy your delicious and vibrant Mexican Street Corn Coleslaw!

Conclusion:

This isn’t just another coleslaw recipe; it’s a vibrant explosion of flavor that will transport you straight to a bustling Mexican street corner! The creamy, tangy dressing, the sweetness of the corn, the spicy kick of the chili powder, and the refreshing cilantro all come together in perfect harmony. Trust me, once you try this Mexican street corn coleslaw, you’ll be making it for every barbecue, potluck, and taco night from now on. It’s seriously that good!

But what makes this recipe a must-try? It’s the perfect balance of sweet, savory, and spicy. It’s incredibly easy to make, requiring minimal effort and readily available ingredients. And most importantly, it’s a crowd-pleaser! Everyone who tries it raves about it. It’s a guaranteed hit, and I know you’ll love it just as much as I do.

Now, let’s talk serving suggestions and variations. This coleslaw is incredibly versatile. It’s fantastic as a side dish to grilled chicken, fish, or steak. It’s also amazing piled high on top of tacos, burritos, or nachos. Imagine the creamy, crunchy texture complementing the savory fillings – pure perfection!

For a vegetarian option, try serving it with grilled halloumi cheese or black bean burgers. The sweetness of the corn and the tang of the dressing pair beautifully with the salty cheese and the earthy black beans.

Feeling adventurous? Here are a few variations you might want to try:

* Spice it up! Add a pinch of cayenne pepper or a finely chopped jalapeño to the dressing for an extra kick.
* Add some protein! Toss in some grilled shrimp or shredded chicken for a heartier meal.
* Make it vegan! Use vegan mayonnaise and a plant-based cotija cheese alternative.
* Get creative with the veggies! Add some diced red bell pepper, black beans, or avocado for extra flavor and texture.
* Citrus Boost: A squeeze of lime juice right before serving brightens the flavors even more.

The possibilities are endless! Don’t be afraid to experiment and make this recipe your own. I encourage you to play around with the ingredients and find your perfect combination.

I’m so excited for you to try this recipe! I know you’re going to love it. It’s a simple, delicious, and crowd-pleasing dish that’s perfect for any occasion.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to make the best Mexican street corn coleslaw you’ve ever tasted!

Once you’ve made it, I’d love to hear about your experience. Did you make any variations? What did you serve it with? What did your friends and family think? Share your photos and comments in the comments section below. I can’t wait to see what you create! Happy cooking! I hope this recipe becomes a staple in your kitchen, bringing joy and deliciousness to your meals for years to come. Enjoy!

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