Mexican Street Corn Coleslaw is a dish that dances on your taste buds, bringing together the smoky sweetness of corn with a zesty kick. Imagine crunching into a bowl filled with vibrant colors and fresh aromas it’s like a fiesta for your mouth. This recipe is perfect for summer barbecues, family gatherings, or just when you need something fresh and exciting to brighten your day.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen corn for Mexican Street Corn Coleslaw?
- How long does this coleslaw keep in the fridge?
- What can I serve with this coleslaw?
- 📖 Recipe Card
Growing up, my family had a tradition of making coleslaw for every barbecue. But when I stumbled upon this Mexican twist, I knew I had found my new obsession. Picture this: sweet corn mingling with creamy dressing, topped with crumbled cheese and a squeeze of lime. It’s not just food it’s an experience that brings everyone together around the table, eagerly reaching for seconds.
Why You'll Love This Recipe
- This Mexican Street Corn Coleslaw is incredibly easy to prepare, taking only minutes to whip up
- The flavor profile combines sweetness, creaminess, and zesty notes that dance in your mouth
- Its beautiful colors make it an eye-catching addition to any meal or gathering
- Plus, it’s versatile enough to complement tacos, grilled meats, or stand alone at potlucks
Everyone will rave about how delicious this coleslaw is at family gatherings
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Corn: Use sweet corn on the cob for the best flavor it’s juicy and adds natural sweetness.
- Cabbage: A mix of green and purple cabbage adds color and crunch to the coleslaw.
- Mayonnaise: Choose a good quality mayo for creaminess it helps bind all the flavors together.
- Lime Juice: Fresh lime juice brightens the dish and balances the sweetness of the corn.
- Chili Powder: This spice adds warmth and depth adjust according to your heat preference.
- Cotija Cheese: This crumbly cheese provides a salty contrast that enhances every bite.
- Cilantro: Fresh cilantro adds an aromatic herbaceous note that ties all the flavors together.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
First things first: Prep those ingredients
Shuck the Corn: Remove husks and silk from each ear of corn. Rinse them under cool water to ensure no bits are left behind.
Cook the Corn: Grill or boil the corn until tender about 10 minutes if boiling or until slightly charred on the grill. Let it cool before handling.
Cut off Kernels: After cooling down, slice down each ear of corn with a sharp knife to remove kernels. Don’t be shy get every last kernel
Toss Together: In a large bowl, combine cut corn kernels with shredded cabbage and chopped cilantro. Mix well to get everything evenly distributed.
Add Creaminess: In a separate bowl, whisk mayonnaise with lime juice and chili powder until smooth. Pour over the corn mixture and toss gently until everything is coated.
Top with Cheese: Sprinkle crumbled Cotija cheese over the coleslaw just before serving for that extra flavor punch
This Mexican Street Corn Coleslaw will have everyone asking for your secret recipe Enjoy
You Must Know
- Mexican Street Corn Coleslaw is a fantastic fusion recipe that combines crunchy coleslaw with the vibrant flavors of elote
- It’s perfect for summer barbecues and adds a colorful twist to your meals
- Plus, it’s a breeze to whip up in no time
Perfecting the Cooking Process
Start by grilling your corn for that smoky flavor, then chop and mix with the coleslaw ingredients. This sequence ensures that every bite bursts with freshness and flavor.
Add Your Touch
Feel free to swap out mayonnaise for Greek yogurt for a lighter version or add diced jalapeños for an extra kick. Customize it based on your taste preferences
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Avoid reheating to preserve the crispness of the coleslaw.
Chef's Helpful Tips
- To achieve the best flavor, use fresh corn and grill it until slightly charred
- Always taste and adjust seasoning before serving
- For crunch, add ingredients just before serving to retain freshness
It was during a summer cookout that I first served this dish. Friends kept returning for seconds, and one declared it “the best coleslaw ever.” That compliment still warms my heart
FAQ
Can I use frozen corn for Mexican Street Corn Coleslaw?
Using fresh corn gives better flavor, but frozen corn works in a pinch.
How long does this coleslaw keep in the fridge?
Mexican Street Corn Coleslaw lasts up to three days when stored properly.
What can I serve with this coleslaw?
This delicious side pairs wonderfully with grilled meats or tacos for a festive meal
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Mexican Street Corn Coleslaw
- Total Time: 25 minutes
- Yield: Serves 6
Description
Mexican Street Corn Coleslaw is a vibrant and flavorful twist on traditional coleslaw, combining sweet corn, creamy dressing, and zesty lime for a refreshing side dish. Perfect for summer barbecues or family gatherings, this coleslaw bursts with color and taste, making it an irresistible addition to any meal. Enjoy it alongside grilled meats or tacos for a delightful fusion experience that will have everyone asking for seconds!
Ingredients
- 3 ears fresh corn (about 2 cups kernels)
- 4 cups shredded cabbage (mix of green and purple)
- 1/2 cup mayonnaise
- Juice of 2 limes
- 1 tsp chili powder
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Shuck the corn and remove any silk. Rinse under cool water.
- Grill the corn until slightly charred (about 10 minutes) or boil until tender. Let cool, then cut off the kernels.
- In a large bowl, combine corn kernels, shredded cabbage, and chopped cilantro.
- In a separate bowl, whisk together mayonnaise, lime juice, and chili powder. Pour over the corn mixture and toss until well combined.
- Top with crumbled Cotija cheese just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Grilling/Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
