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.
Ingredients
1 ½ cups corn kernels (fresh grilled or frozen and sautéed)
2 cups shredded green cabbage
1 cup shredded purple cabbage
⅓ cup mayonnaise
½ cup crumbled cotija cheese
¼ cup chopped fresh cilantro
1 lime, zested and juiced
½ teaspoon garlic powder
½ teaspoon chili powder
Salt and pepper to taste
1 small jalapeño, thinly sliced (optional)
Instructions
1. Grill or sauté corn until lightly charred. Let it cool slightly.
2. Shred green and purple cabbage thinly. Chop cilantro and slice jalapeño.
3. In a medium bowl, whisk together mayonnaise, lime juice and zest, garlic powder, chili powder, salt, and pepper until smooth.
4. In a large mixing bowl, combine corn, cabbage, cilantro, and cotija. Pour dressing over and toss thoroughly.
5. Garnish with extra cheese, cilantro, jalapeño slices, and a sprinkle of chili powder before serving.
Notes
For extra flavor, grill the corn directly over an open flame or grill pan for authentic char.
Let the slaw chill for 30+ minutes before serving to let flavors meld.
Always zest the lime before juicing—it’s much easier and adds huge flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad / Side Dish
- Method: No-cook (except optional corn charring)
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: ~1 cup per serving
- Calories: 210
- Sugar: 4g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Mexican coleslaw, elote slaw, summer side, creamy corn salad