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Mexican Street Corn Coleslaw

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A crunchy, creamy, and zesty Mexican Street Corn Coleslaw inspired by elote, featuring charred corn, crisp cabbage, tangy dressing, and smoky chili seasoning topped with Cotija cheese.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: No-Cook (with optional grilling)
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

  • 3 cups fresh or frozen corn kernels (grilled or roasted)
  • 3 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 cup Cotija cheese, crumbled
  • Salt and black pepper, to taste

Instructions

  1. Grill or roast corn until lightly charred, then let cool slightly.
  2. In a large bowl, combine shredded green and red cabbage, diced red onion, and chopped cilantro.
  3. Cut corn off the cob (or use thawed frozen corn) and add to the bowl.
  4. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
  5. Pour dressing over vegetables and toss until evenly coated.
  6. Fold in crumbled Cotija cheese just before serving.

Notes

  • Add diced jalapeño for extra spice.
  • Swap Cotija with feta if preferred.
  • Use Greek yogurt instead of sour cream for a lighter version.
  • Toss in avocado cubes for added creaminess.
  • Best enjoyed fresh; store leftovers in the fridge for up to 2 days.

Nutrition

Find it online: https://elladishes.com/mexican-street-corn-coleslaw/