Craving something bold, zesty, and a little creamy to kick up your next BBQ or taco night? This Mexican Street Corn Coleslaw recipe delivers all the crunchy, tangy, and spicy notes of elote in a fresh, slaw-style salad. It brings together the best parts of Mexican street corn and a creamy cabbage slaw, resulting in a colorful dish that’s as flavorful as it is vibrant.

Whether you’re topping tacos, serving it as a side at your next cookout, or just looking for a new way to love your vegetables, this coleslaw is anything but ordinary. Packed with sweet corn, crisp cabbage, creamy dressing, and a touch of spice, it’s a guaranteed crowd-pleaser that disappears fast.

Preparation Phase & Tools to Use

To whip up this vibrant slaw, you don’t need fancy equipment, but having a few essentials on hand makes the process smoother and more enjoyable:

Large Mixing Bowl: This gives you plenty of room to toss all the ingredients without making a mess.
Sharp Chef’s Knife: A must for slicing the cabbage finely and chopping herbs cleanly.
Box Grater or Microplane: Perfect for zesting lime to give the dressing that extra zing.
Mandoline (Optional): If you want ultra-thin cabbage shreds for a deli-style texture.
Whisk: To blend the dressing ingredients until creamy and emulsified.

These tools help maintain the texture integrity of each component—from crunchy veggies to creamy dressing—while making prep quicker and cleanup easier.

Ingredients for the Mexican Street Corn Coleslaw

Every ingredient in this Mexican Street Corn Coleslaw plays a role in layering flavor and texture:

Corn Kernels (Fresh, Grilled or Frozen): The star of the dish. Sweet, slightly charred corn adds smoky depth and irresistible bite.
Green Cabbage: Brings that essential crunch and acts as the structural base for the slaw.
Purple Cabbage: Adds a pop of color and mild peppery flavor.
Mayonnaise: The creamy backbone that binds everything together and mimics the classic elote feel.
Cotija Cheese: Salty and crumbly, this cheese adds richness and authenticity.
Fresh Cilantro: Offers bright, herby notes that cut through the creaminess.
Lime Juice and Zest: Adds freshness, acidity, and lifts the flavors.
Garlic Powder & Chili Powder: Create depth and warmth without overpowering.
Jalapeños (Optional): For those who crave a kick of heat.
Salt and Pepper: Essential for balancing flavors throughout the slaw.

How To Make the Mexican Street Corn Coleslaw

Step 1: Char and Cool the Corn

If using fresh corn, grill it until slightly charred on all sides, then slice off the kernels. For frozen corn, sauté in a dry skillet until lightly golden.

Step 2: Prep the Veggies

Thinly slice both green and purple cabbage. Chop the cilantro, slice the jalapeños (if using), and zest the lime.

Step 3: Make the Dressing

In a bowl, whisk together the mayonnaise, lime juice, lime zest, garlic powder, chili powder, salt, and pepper until smooth and creamy.

Step 4: Assemble the Slaw

In a large bowl, combine the corn, cabbage, cilantro, and cotija cheese. Pour the dressing over and toss until evenly coated.

Step 5: Garnish and Serve

Top with extra cheese, cilantro, and sliced jalapeños. Sprinkle with a pinch of chili powder for that extra color and kick.

How to Serve and Store This Flavor-Packed Slaw

Mexican Street Corn Coleslaw is incredibly versatile and shines in many settings. Serve it as a vibrant side for grilled meats, tacos, or BBQ dishes. It’s especially delicious piled high on fish tacos, chicken sandwiches, or even as a topping on loaded nachos.

Planning a gathering? Make it ahead and chill for at least an hour to allow the flavors to meld. It’s a great picnic or potluck option because it holds up well without wilting quickly.

To store: Keep any leftovers in an airtight container in the fridge for up to 3 days. The cabbage will stay crisp, and the flavors intensify by day two. Stir well before serving again.

Frequently Asked Questions

How spicy is this coleslaw?

It’s mild by default but can be adjusted. Add more jalapeños or even a pinch of cayenne if you want more heat.

Can I use a different cheese instead of Cotija?

Yes! Feta is a great substitute with similar saltiness and texture. Queso fresco is another mild, crumbly option.

Is this slaw gluten-free?

Absolutely. All ingredients are naturally gluten-free, making it safe for those with gluten sensitivities.

Can I make this ahead of time?

Yes, and it actually tastes better after resting. Make it up to a day ahead for the best flavor.

What protein pairs well with it?

Grilled chicken, shrimp, steak, or carnitas are all perfect companions.

Can I make it vegan?

You can swap the mayo for vegan mayo and use a plant-based cheese or omit cheese entirely.

Want More Slaw & Salad Ideas?

Looking for more fresh, tangy, and colorful salad-style recipes like this Mexican Street Corn Coleslaw? Here are a few other favorites from the LadyPlate kitchen that complement bold flavors and make delicious side dishes:

Try the Italian Grinder Salad for a protein-packed, deli-inspired bowl full of cured meats and crunchy veggies. Or switch up your creamy salad game with the Creamy Broccoli Cheddar Soup — it’s like a warm hug in a bowl.

If pasta salads are more your style, the California Spaghetti Salad offers a cool, tangy twist with garden vegetables and zesty Italian dressing.

You might also enjoy the Hearty Tuscan Bean Soup for a warm, rustic option, or go for a full meal salad with Delicious Beef Bowtie Pasta.

Pin and Tell Me How Yours Turned Out

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If you make it, I want to hear all about it! Did you go for extra jalapeño heat? Use feta instead of cotija? Maybe added grilled shrimp on top? Leave a comment and let me know how it turned out for you.

Want even more creative dishes? Check out my daily updates and fresh ideas on my Pinterest board: LadyPlate on Pinterest

Mexican Street Corn Coleslaw Recipe

Author: Julia Koch
Total Time: 20 minutes
Yield: 4 to 6 servings

Print Recipe

Description

This Mexican Street Corn Coleslaw combines the smoky sweetness of grilled corn with the crunch of cabbage, all tossed in a creamy, zesty lime dressing. Inspired by traditional Mexican elote, this side dish is perfect for BBQs, tacos, potlucks, or anytime you want a colorful, flavor-packed salad.