Mexican Street Corn Coleslaw

I’m excited to share my Mexican Street Corn Coleslaw—a crunchy, creamy, and zesty twist on classic coleslaw that takes inspiration from the bold flavors of elote, the beloved Mexican street corn.

Why I’ll Love This Recipe

I love this coleslaw because it’s fresh, tangy, and just a little bit indulgent. The combination of sweet corn, crisp cabbage, creamy dressing, and smoky chili seasoning makes every bite irresistible. It’s perfect as a side for tacos, grilled meats, or even on top of sandwiches.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

• Fresh or frozen corn kernels (grilled or roasted for best flavor)

• Green cabbage, shredded

• Red cabbage, shredded

• Red onion, finely diced

• Fresh cilantro, chopped

• Mayonnaise

• Sour cream

• Lime juice

• Chili powder

• Smoked paprika

• Cotija cheese, crumbled

• Salt and black pepper

Directions

1. I grill or roast the corn until lightly charred, then let it cool slightly.

2. In a large bowl, I combine the shredded green and red cabbage, red onion, and cilantro.

3. I cut the corn off the cob (or use thawed frozen corn) and add it to the bowl.

4. In a small bowl, I whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.

5. I pour the dressing over the vegetables and toss until everything is evenly coated.

6. I fold in the crumbled Cotija cheese just before serving.

Servings and Timing

• Servings: About 6 servings

• Prep time: 15–20 minutes

• Cook time: 5–10 minutes (for grilling/roasting corn)

• Total time: 20–30 minutes

Variations

• I sometimes add diced jalapeño for a spicy kick.

• I swap Cotija cheese for feta if that’s what I have on hand.

• I use Greek yogurt instead of sour cream for a lighter version.

• I toss in avocado cubes for extra creaminess.

Storage/Reheating

I store leftover coleslaw in an airtight container in the refrigerator for up to 2 days. Since the cabbage softens over time, I like it best eaten fresh. This is a chilled dish, so I don’t reheat it.

FAQs

Can I use pre-shredded coleslaw mix?

Yes—it saves time and works perfectly in this recipe.

What’s the best way to grill corn for this salad?

I brush the corn with a little oil, season lightly, and grill over medium-high heat until lightly charred.

Can I make this ahead of time?

Yes—I prepare the dressing and vegetables separately, then toss them together just before serving.

Is this recipe spicy?

Not as written, but I can add jalapeño or extra chili powder if I want more heat.

Can I make it dairy-free?

Yes—I replace Cotija with a dairy-free cheese and use a plant-based mayo and sour cream.

Conclusion

I love making Mexican Street Corn Coleslaw because it’s colorful, bold, and always a crowd-pleaser. It turns ordinary coleslaw into something special, full of texture and flavor, that pairs beautifully with so many main dishes.