Mexican Street Corn Coleslaw Recipe (Quick and Easy!)

Ah, summer! It’s that magical time of year when the sun shines a little brighter, and barbecues become a weekend staple. I remember the first time I tried Mexican street corn, or elote, at a local fair. The creamy, spicy goodness was a revelation! Now, imagine capturing that same delightful flavor in a crunchy, refreshing coleslaw. Sounds amazing, right? This Mexican Street Corn Coleslaw is quick, easy, and absolutely unforgettable!

Why You’ll Love Mexican Street Corn Coleslaw

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 4 cups green cabbage, shredded: This forms the crunchy base of our coleslaw.
• 1 cup red cabbage, shredded: Adds vibrant color and a slightly sweeter taste.
• 1 cup carrots, shredded: A touch of sweetness and extra crunch!
• 1 cup corn kernels: Fresh, canned, or frozen; they bring that beloved corn flavor.
• 1/2 cup red onion, finely chopped: A little zing to balance the creaminess.
• 1/2 cup cilantro, chopped: This herb adds a fresh, green kick.
• 1/2 cup mayonnaise: The creamy base for our dressing.
• 1/4 cup sour cream: For that extra tang and creaminess.
• 2 tablespoons lime juice: Brightens everything up!
• 1 teaspoon chili powder: Adds a mild kick and depth of flavor.
• 1 teaspoon cumin: A warm, earthy spice that enhances the flavors.
• Salt and pepper to taste: Essential for balancing flavors.
• Crumbled cotija cheese for topping (optional): Adds a creamy, salty finish.
• Lime wedges for serving: Perfect for squeezing over your coleslaw.

How to Make Mexican Street Corn Coleslaw

Ready to dive in? Let’s get started!

1. In a large mixing bowl, combine the green cabbage, red cabbage, carrots, corn, red onion, and cilantro. Toss to mix the vegetables evenly.
2. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until well combined.
3. Pour the dressing over the cabbage mixture and toss until all the vegetables are coated with the dressing.
4. Taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice as desired.
5. Refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld.
6. Before serving, give the coleslaw a good stir and top with crumbled cotija cheese if using. Serve with lime wedges on the side.

Substitutions & Additions

Feel free to get creative! Here are some ideas:

• Swap out the cabbage for kale for a different texture.
• Try adding diced bell peppers for extra crunch and color.
• For a spicy kick, toss in some diced jalapeños!
• Instead of cotija, you can use feta cheese for a similar flavor.

Tips for Success

Here are a few tips to ensure your coleslaw turns out perfectly:

• Don’t skip the chilling time! It really allows the flavors to blend.
• Be gentle when mixing to avoid bruising the cabbage.
• Adjust the spices to your taste — if you love heat, add more chili powder!

How to Store Mexican Street Corn Coleslaw

Store any leftovers in an airtight container in the refrigerator. The coleslaw is best enjoyed within 2–3 days, but it will keep for up to a week. Just remember that the cabbage will soften over time, so if you like your coleslaw crunchy, try to eat it sooner rather than later!

FAQs

• Can I make this in advance? Yes, it’s perfect to make a day ahead of time!
• Is this coleslaw vegan? You can make it vegan by substituting the mayonnaise and sour cream with plant-based alternatives.

There you have it! This Mexican Street Corn Coleslaw is not only delicious but also a great dish to bring to gatherings, or just to enjoy at home on a warm evening. For more delicious recipes, check out my Twix Cookie Cups or my Pecan Cheesecake Pie for treats you will love!

Don’t forget to follow my Pinterest for more tasty inspirations!

Mexican Street Corn Coleslaw

This Mexican Street Corn Coleslaw captures the delightful flavors of elote in a crunchy, refreshing dish that's quick and easy to prepare, making it perfect for summer barbecues.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

For the Coleslaw

• 4 cups green cabbage shredded
• 1 cup red cabbage shredded
• 1 cup carrots shredded
• 1 cup corn kernels fresh, canned, or frozen
• 1/2 cup red onion finely chopped
• 1/2 cup cilantro chopped
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1 tsp chili powder
• 1 tsp cumin

For Serving

• Crumbled cotija cheese
• Lime wedges

Equipment

• Large Mixing Bowl
• Separate Bowl for Dressing
• Refrigerator

Method

 

1. Step 1: In a large mixing bowl, combine the green cabbage, red cabbage, carrots, corn, red onion, and cilantro. Toss to mix the vegetables evenly.
2. Step 2: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until well combined.
3. Step 3: Pour the dressing over the cabbage mixture and toss until all the vegetables are coated with the dressing.
4. Step 4: Taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice as desired.
5. Step 5: Refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld.
6. Step 6: Before serving, give the coleslaw a good stir and top with crumbled cotija cheese if using. Serve with lime wedges on the side.

Notes

Store any leftovers in an airtight container in the refrigerator. The coleslaw is best enjoyed within 2–3 days, but will keep for up to a week.