Easy Mexican Street Corn Coleslaw Recipe

Category: Salads & Side dishes

This Easy Mexican Street Corn Coleslaw is a fun twist on regular slaw. With sweet corn, tangy lime, and a hint of spice, it’s a crunchy, delicious side that brightens any meal!

I love to whip this up for BBQs. It’s so easy, and honestly, I sometimes eat it right from the bowl! Just toss everything together, and it’s ready. Perfect for summer picnics!

Key Ingredients & Substitutions

Green Cabbage: This is the base of your slaw. I love using a mix of green and red cabbage for color and crunch. If you can’t find green cabbage, napa cabbage works, too!

Fresh or Frozen Corn: Sweet corn adds great texture. While fresh corn is ideal, frozen is perfectly fine—just ensure it’s thawed well. If you want a smoky flavor, try grilling the corn before adding it!

Jalapeño Pepper: This ingredient gives a little heat. If you prefer milder flavors, feel free to skip it. Alternatively, try a diced bell pepper for crunch without the spice.

Cotija Cheese: Cotija is perfect for that salty, creamy touch. If you can’t find it, feta is a nice substitute. For a dairy-free option, nutritional yeast adds a cheesy flavor without the dairy.

What’s the Best Way to Combine Ingredients for Coleslaw?

Tossing everything together properly makes a big difference in the taste of your coleslaw. Start by mixing your cabbages and corn in a large bowl to ensure even distribution. The dressing is key, so mix it well in a separate bowl before pouring it over the veggies.

  • Make sure to toss the cabbage and corn before adding the dressing to create a base.
  • Pour the dressing gradually and mix thoroughly to ensure all veggies are coated evenly.
  • Don’t forget to fold in the cheese gently for that great texture without breaking it down too much.

Chilling the coleslaw is important. It softens the cabbage slightly and helps the flavors meld beautifully! So, give it a little time in the fridge.

Easy Mexican Street Corn Coleslaw Recipe

Easy Mexican Street Corn Coleslaw

Ingredients You’ll Need:

Coleslaw Base:

  • 4 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded red cabbage
  • 1 cup fresh or frozen corn kernels, cooked (grilled or boiled)
  • 1 jalapeño pepper, thinly sliced (optional, for a mild spicy kick)
  • 1/2 cup fresh cilantro, chopped

Dressing:

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon chili powder (plus extra for garnish)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For Serving:

  • 1/2 cup cotija cheese, crumbled (or feta as substitute)

How Much Time Will You Need?

This tasty coleslaw recipe takes about 15-20 minutes to prepare, plus at least 30 minutes of chilling time in the refrigerator to let the flavors develop. In total, you’re looking at around 1 hour! It’s a quick and tasty side dish perfect for any occasion.

Step-by-Step Instructions:

1. Prepare the Corn:

If you’re using fresh corn, start by grilling or boiling the corn until it’s tender. Once it cools, cut the kernels off the cobs and set them aside. If you’re using frozen corn, simply thaw it and drain off any excess water.

2. Mix the Cabbages and Corn:

In a large mixing bowl, combine the shredded green cabbage, red cabbage, cooked corn kernels, sliced jalapeño (if you’re using it), and chopped cilantro. Stir gently to combine all these colorful ingredients.

3. Make the Dressing:

In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until everything is well mixed and creamy. This will be your flavorful dressing!

4. Combine the Dressing and Veggies:

Pour the dressing over the cabbage and corn mixture. Toss thoroughly until all the vegetables are well coated with the dressing.

5. Add the Cheese:

Gently fold in half of the crumbled cotija cheese into the slaw mixture. Set aside the rest of the cheese for topping later.

6. Transfer and Garnish:

Transfer the coleslaw into a serving dish. Sprinkle the remaining cotija cheese over the top, along with an extra dash of chili powder for garnish. This adds a beautiful finishing touch!

7. Chill and Serve:

Cover the coleslaw and place it in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld beautifully. Serve it cold as a vibrant side dish at your next meal.

This Easy Mexican Street Corn Coleslaw is not only colorful but brings together creamy, tangy, and spicy flavors, perfect for picnics, BBQs, or any family gathering!

Easy Mexican Street Corn Coleslaw Recipe

FAQ for Easy Mexican Street Corn Coleslaw

Can I Use Canned Corn Instead of Fresh or Frozen?

Yes, you can use canned corn! Just drain it well before adding it to the coleslaw. You may want to rinse it briefly under cold water to reduce the sodium content if you’re watching your salt intake.

How Long Can I Store Leftover Coleslaw?

Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but the flavors will continue to meld in the fridge!

Can I Make This Coleslaw Ahead of Time?

Absolutely! You can prepare the coleslaw, allowing it to chill for at least 30 minutes before serving. It’s perfect for making a few hours or even a day in advance. Just give it a good stir before serving.

What Are Some Good Substitutes for Cotija Cheese?

If you can’t find cotija cheese, feta is a great alternative as it provides a similar salty flavor. For a dairy-free option, try using nutritional yeast, which adds a cheesy flavor without the dairy!

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