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Mexican Street Corn Coleslaw Recipe (Quick and Easy!)

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.
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Prep Time 15 minutes
Total Time 30 minutes
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.