Creamy Mexican Street Corn Coleslaw

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I never knew Mexican street corn could work as anything other than, well, corn on the cob. That’s how I’d always eaten it at food trucks and local festivals. When my friend made it into a coleslaw at her backyard BBQ last summer, I was honestly a bit skeptical.

Turns out, turning those classic elote flavors into a creamy coleslaw is pure genius. It’s got all the same ingredients – the mayo, the lime, the chili powder – but in a form that’s way easier to serve at parties. No more trying to eat corn on the cob while holding a paper plate and chatting with friends!

What Kind of Cabbage Should I Use?

For this Mexican-inspired coleslaw, the recipe calls for both green and purple cabbage, which gives you the best of both worlds in terms of flavor and color. Green cabbage tends to be a bit sweeter and more tender, while purple cabbage adds a slightly peppery kick and extra crunch. When shopping, look for heads that feel heavy for their size and have crisp, bright leaves without any brown spots or wilting. You can either shred the cabbage yourself using a sharp knife (aim for thin, uniform pieces) or save time by picking up pre-shredded bags from the produce section – just make sure they’re fresh and haven’t been sitting around too long.

Options for Substitutions

This Mexican-inspired coleslaw is pretty adaptable and here are some easy swaps you can try:

• Cabbage: If you can’t find both types of cabbage, you can use all green or all purple cabbage. You could also swap in some shredded broccoli slaw or carrots for extra color and crunch.
• Canned corn: Fresh grilled corn works great here – actually even better! Frozen corn works too, just thaw and pat dry first. For extra flavor, try charring the corn in a hot skillet.
• Jalapeño: Depending on your heat preference, you can use serrano peppers for more kick, or green bell peppers for a milder taste. You can also use pickled jalapeños in a pinch.
• Mayo: Greek yogurt or sour cream can replace half or all of the mayo for a tangier, lighter version. Just know the dressing might be a bit thinner.
• Cotija cheese: Feta is already listed as an alternative, but you could also use grated parmesan or crumbled queso fresco. If you need it dairy-free, just leave the cheese out.
• Parsley: Cilantro is actually a great swap here and might even be more fitting for the Mexican theme. If you’re not a cilantro fan, stick with parsley.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Mexican street corn coleslaw is preventing it from becoming too watery – to avoid this, make sure to thoroughly drain both types of cabbage after shredding and pat them dry with paper towels. A common mistake is adding all the dressing at once, which can lead to a soupy slaw; instead, start with half the mayo mixture, toss well, then add more as needed until you reach your desired consistency. For the best flavor development, don’t skip the resting time – let your slaw chill in the fridge for at least 30 minutes (or up to 4 hours) before serving, but hold off on adding the cheese until just before serving to maintain its texture. If you’re making this ahead, keep in mind that the jalapenos will get spicier over time, so you might want to start with less and adjust the heat level right before serving.

What to Serve With Mexican Street Corn Coleslaw?

This zesty coleslaw makes an amazing side dish for all your favorite grilled meats and Mexican-inspired meals! Serve it alongside some juicy grilled chicken, fish tacos, or pulled pork for a perfect summer meal. The creamy, crunchy slaw also pairs really well with burgers hot off the grill – especially ones topped with pepper jack cheese and guacamole. For a fun taco night, pile this slaw right into your tortillas or serve it on the side with some black beans and rice to complete the meal.

Storage Instructions

Keep Fresh: This Mexican street corn coleslaw stays crunchy and flavorful in an airtight container in the fridge for up to 3 days. The flavors actually get better after a day as everything mingles together! Just give it a good stir before serving to redistribute the dressing.

Make Ahead: Want to prep this ahead for a party? You can chop all the veggies and make the dressing up to 2 days in advance – just store them separately in the fridge. When you’re ready to serve, simply toss everything together and add the cheese. This keeps the cabbage nice and crisp!

Serving Tip: If you notice any liquid pooling at the bottom of your stored coleslaw, no worries! Just drain off the excess liquid and give it a quick toss. You can also add a fresh sprinkle of cheese and a squeeze of lime juice to perk it right back up.

Preparation Time	15-25 minutes
Cooking Time	0-10 minutes
Total Time	120-135 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 30-40 g
• Fat: 120-130 g
• Carbohydrates: 50-60 g

Ingredients

• 8 cups finely shredded green cabbage
• 2 cups shredded purple cabbage
• 2 cups drained canned corn
• 1 large jalapeno, chopped
• 1/2 cup green onion slices
• 1 cup mayo
• 1 tablespoon lime juice
• 1/4 cup finely chopped parsley
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 cup crumbled cotija (or feta) cheese

Step 1: Prepare the Dressing

Begin by measuring out the mayonnaise, lime juice, chili powder, salt, and ground black pepper into a small mixing bowl.

Whisk these ingredients together until well combined, creating a smooth dressing.

Set the dressing aside to allow the flavors to meld while you prepare the rest of the coleslaw.

Step 2: Shred the Cabbage

Use a vegetable peeler to shred the cabbage into long thin strands.

If you prefer, a food processor or a box grater can also be used for this task.

Once shredded, place the cabbage into a large mixing bowl, providing the base for your coleslaw.

Step 3: Add Vegetables

Thinly chop the green onions and finely chop the jalapeno.

Add both to the bowl with the shredded cabbage.

Next, chop the parsley or cilantro if you wish to add some fresh herbal notes and include this in the bowl as well.

Step 4: Add Corn and Cheese

Prepare your corn choice—whether canned, frozen, or cooked fresh—by ensuring it is well-drained to avoid diluting the dressing.

Add the corn to the large bowl with the other vegetables.

Follow this by adding in the cheese, enhancing the salad with a creamy touch.

Step 5: Combine and Toss

Before pouring, whisk your dressing mixture once more to make sure nothing has settled at the bottom of the bowl.

Pour this dressing over the bowl of vegetables and toss everything together using tongs until all elements are evenly coated with the dressing.

Step 6: Refrigerate and Serve

Transfer the thoroughly mixed coleslaw into a food-safe container with a tight-fitting lid.

Refrigerate for at least two hours to allow the flavors to meld and the coleslaw to chill properly.

Before serving, give it another toss to redistribute the dressing, ensuring every bite is flavorful.

Enjoy your refreshing coleslaw!