This Mexican Street Corn Coleslaw is a fun twist on a classic side dish! It’s crunchy, creamy, and packed with flavors from corn, lime, and spices that make your taste buds dance.
Honestly, I couldn’t resist adding some cheese and a sprinkle of chili powder for that extra kick. It’s so good, I sometimes eat it straight out of the bowl! 🌽
Making it is super easy—just mix everything up in a bowl and let it chill. Perfect for summer barbecues or anytime you want a fresh, tasty dish!
Key Ingredients & Substitutions
Cabbage: I love using both green and purple cabbage for color and crunch! If you can’t find purple cabbage, you can use more green cabbage or even napa cabbage for a milder taste.
Corn: Fresh corn is great, but frozen corn works well too and saves prep time—just make sure to thaw and drain it. You could also use canned corn; just rinse it to reduce sodium.
Jalapeño: Use fresh jalapeño for a nice kick. If you prefer less heat, you can switch to bell pepper or omit it altogether. A sprinkle of red pepper flakes can also work in a pinch.
Cilantro: Fresh cilantro brings a bright flavor. If you’re not a fan, parsley can be a nice substitute, though it will change the flavor a bit.
Cotija Cheese: Cotija adds that authentic touch, but if it’s hard to find, crumbled feta is a great alternative. You can also leave it out for a dairy-free version!
How Do I Make the Best Dressing for Coleslaw?
The coleslaw dressing is where all the flavor comes together. Start with mayonnaise and sour cream for creaminess, then add lime juice for brightness and balance. Mix in chili powder, smoked paprika, and cumin for a smoky, spicy kick.
- In a bowl, whisk together mayonnaise and sour cream until smooth.
- Add lime juice, chili powder, smoked paprika, cumin, salt, and pepper. Mix well to combine.
- Adjust according to your taste. If you love more spice, add a pinch more chili powder!
This dressing not only enhances the flavors of the coleslaw but also keeps it creamy and tasty. Let it chill, as the flavors deepen the longer they sit together!
Easy Mexican Street Corn Coleslaw
Ingredients You’ll Need:
Main Ingredients:
- 4 cups shredded green cabbage (about half a medium head)
- 1 cup shredded purple cabbage
- 1 ½ cups fresh or frozen corn kernels (if frozen, thaw and drain)
- 1 jalapeño pepper, thinly sliced (remove seeds for less heat)
- ½ cup fresh cilantro, chopped
For The Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 lime, juiced
- 1 teaspoon chili powder, plus more for garnish
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ cup crumbled Cotija cheese (or feta as a substitute)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This coleslaw recipe is quick and straightforward! You’ll need about 15 minutes for prep and about 30 minutes chilling time to let the flavors meld. So in total, plan for around 45 minutes before you’re ready to serve.
Step-by-Step Instructions:
1. Combine the Fresh Ingredients:
In a large mixing bowl, toss together the shredded green and purple cabbages, corn kernels, sliced jalapeño, and chopped cilantro. Give it a gentle stir to mix everything evenly!
2. Make the Creamy Dressing:
In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and pepper until it’s all combined and smooth. This dressing will add a creamy tang that makes the coleslaw delicious!
3. Mix It All Together:
Pour the dressing over the cabbage mixture and toss everything together until the vegetables are well coated in the delicious dressing.
4. Add the Cheese:
Gently fold in the crumbled Cotija cheese, saving a little to sprinkle on top for garnish later. This cheese adds a lovely salty flavor!
5. Serve and Enjoy:
Transfer the coleslaw to a serving dish, sprinkle with the reserved Cotija cheese and a little extra chili powder on top for a nice finishing touch. Cover and place it in the refrigerator to chill for at least 30 minutes to allow all those flavors to come together.
6. Final Touch:
After chilling, give the coleslaw a final stir and serve it cold. It’s a perfect side dish for grilled meats, tacos, or just on its own! Enjoy the refreshing, zesty flavors!
This creamy, tangy, slightly spicy Mexican street corn coleslaw is sure to be a hit at every gathering!
FAQ for Easy Mexican Street Corn Coleslaw
Can I Use Other Types of Cabbage?
Absolutely! You can use napa cabbage, savoy cabbage, or even add in some shredded Brussels sprouts for a unique twist. Just keep in mind that different cabbages will slightly change the texture and flavor profile.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving again, as the dressing may separate a bit over time.
Can I Make This Coleslaw Ahead of Time?
Yes! This coleslaw tastes even better after it sits for a few hours or overnight. Just make sure to keep it covered in the refrigerator until you’re ready to serve it, and give it a quick stir before serving.
How Can I Make This Recipe Spicier?
If you love heat, consider leaving some seeds in the jalapeño or adding a pinch of cayenne pepper to the dressing. You can also mix in some diced serrano peppers for an extra kick!
