Mexican Street Corn Coleslaw Recipe | Fresh & Zesty

Unlock the Zest: Your New Favorite Mexican Street Corn Coleslaw

Are you looking for a side dish that bursts with vibrant flavors and adds a unique twist to your meals? Mexican Street Corn, or ‘Elote,’ has its roots deeply embedded in Mexican culture, often sold by street vendors who expertly season it with various spices and condiments. Our twist on this traditional favorite incorporates these dynamic flavors into a coleslaw, making for an unforgettable side dish that complements any meal. My first encounter with Mexican Street Corn was during a summer festival in Mexico City, and since then, I’ve been hooked! This recipe captures that same lively spirit, transforming creamy, tangy, and slightly spicy corn into a refreshing and addictive coleslaw. It’s a guaranteed crowd-pleaser, perfect for BBQs, potlucks, or just a weeknight dinner that needs a little extra flair. We’ve taken the essence of elote – the charred corn, the creamy coating, the tangy lime, and the spicy chili – and reimagined it into a cool, crisp coleslaw that’s both familiar and excitingly new.

Ingredients You’ll Need

Gather these fresh components to create your Mexican Street Corn Coleslaw:

For the Coleslaw Base:

• 4 cups shredded cabbage mix (pre-shredded or homemade): The crisp, crunchy foundation. Aim for a mix of green and red cabbage with carrots for color and texture. Homemade is best by using a sharp knife or mandoline to get thin shreds.
• 1.5 cups fresh or frozen corn kernels, charred: The star of our show! Charring brings out a smoky sweetness. If using frozen, thaw and pat dry before charring. Fresh corn grilled or pan-seared is sublime.
  • Substitution: Canned corn can be used in a pinch, but drain it very well and pan-fry it to give it some color and texture.
• 1/2 cup finely diced red onion: For a sharp, slightly sweet bite. Soaking the diced onion in cold water for 10 minutes before adding can mellow its intensity if preferred.
• 1/4 cup chopped fresh cilantro: Adds a bright, herbaceous freshness that is crucial to the authentic flavor profile.
• 1-2 jalapeño peppers, finely minced (seeds removed for less heat): For that signature Mexican street corn kick. Adjust to your spice preference.

For the Creamy Lime Dressing:

• 1/2 cup mayonnaise: The creamy, smooth base for our dressing. Use a good quality mayonnaise for the best flavor.
  • Substitution: For a lighter dressing, you can use Greek yogurt or a combination of mayo and sour cream.
• 2-3 tablespoons fresh lime juice: The zesty, tangy element that cuts through the richness and brightens everything up. Freshly squeezed is non-negotiable here!
• 1 tablespoon chili powder: A blend of mild heat and earthy flavor. Use a good quality Mexican chili powder if available.
• 1 teaspoon smoked paprika: Adds a wonderful smoky depth that echoes the charred corn.
• 1/2 teaspoon cumin: For that quintessential earthy, warm Mexican spice note.
• 1/4 teaspoon garlic powder: A subtle savory undertone.
• Salt and freshly ground black pepper to taste: To enhance all the flavors.

Optional Garnishes:

• Cotija cheese, crumbled: The traditional Mexican cheese, salty and crumbly, is the perfect finish.
  • Substitution: Feta cheese or finely grated Parmesan can be used if Cotija is unavailable.
• Extra chopped cilantro
• A sprinkle of chili powder or Tajín

Timing is Everything

This recipe comes together quite quickly, especially if you use pre-shredded cabbage and frozen corn. The active preparation is minimal, making it an ideal weeknight side. The chilling time allows the flavors to meld beautifully, so don’t skip it!

Crafting Your Mexican Street Corn Coleslaw

Step 1: Prep the Corn

If using fresh corn, grill or pan-sear the ears until they are lightly charred and tender. If using frozen corn, thaw it completely and pat it very dry with paper towels. Heat a tablespoon of oil in a skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are golden brown and slightly charred in spots. This charring is key to achieving that authentic “elote” smoky flavor. Once charred, remove from heat and let it cool slightly.

Step 2: Whisk the Dressing

In a medium bowl, whisk together the mayonnaise, fresh lime juice, chili powder, smoked paprika, cumin, and garlic powder. Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed. You want a tangy, creamy, and well-spiced dressing that sings with flavor.

Step 3: Combine and Chill

In a large bowl, combine the shredded cabbage mix, charred corn kernels, finely diced red onion, chopped cilantro, and minced jalapeño. Pour the whisked dressing over the ingredients. Toss everything together gently until evenly coated. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld and the coleslaw to chill. This chilling period is crucial for the best taste and texture.

Nutritional Snapshot

• Calories: Approximately 250-350 per serving (varies based on mayonnaise and cheese amount).
• Fat: Primarily from mayonnaise and Cotija cheese.
• Carbohydrates: From corn and cabbage.
• Protein: Small amounts from corn and cheese.
• Vitamins & Minerals: Rich in Vitamin C, Vitamin A, and fiber from the vegetables.

Please note: This is an estimated nutritional breakdown. Actual values can vary based on specific ingredients and portion sizes.

Healthier Swaps, Same Great Flavor

Looking to lighten up this already delicious dish without sacrificing taste? Here are a few ideas:

• Lighter Dressing: Replace half of the mayonnaise with plain Greek yogurt. This adds a creamy tanginess with significantly less fat and more protein.
• Reduced Sodium: Opt for a low-sodium mayonnaise and be mindful of the salt added. Taste before salting heavily, as Cotija cheese is also quite salty.
• Leaner Cheese: Use a light Cotija cheese if available, or a reduced-fat variety if substituting.
• More Veggies: Bulk up the coleslaw with finely shredded jicama for extra crunch and a refreshing, slightly sweet note.
• Smaller Portion of Mayo: Use just enough mayonnaise to bind, and let the lime juice and spices do the heavy lifting for flavor.

Serving Suggestions

This Mexican Street Corn Coleslaw is incredibly versatile:

• BBQ Essential: It’s the perfect partner for grilled meats like chicken, steak, or pork.
• Taco Tuesday Treat: Serve alongside your favorite tacos, burritos, or quesadillas for an extra pop of freshness.
• Burger Buddy: Use it as a topping for burgers or pulled pork sandwiches.
• Potluck Star: Its vibrant colors and bold flavors make it a standout dish at any gathering.

Common Mistakes to Avoid

To ensure your coleslaw is a smash hit, steer clear of these common pitfalls:

• Over-mixing: Don’t over-toss the coleslaw, especially after the dressing has been added, as this can make the cabbage wilt and become mushy.
• Skipping the Chill Time: This is crucial for allowing the flavors to meld. A freshly made coleslaw won’t have the same depth as one that’s had time to rest.
• Using Canned Corn Without Charring: Plain canned corn can be bland and watery. If you must use it, pan-fry it to develop flavor and texture.
• Not tasting and adjusting: Your lime might be more or less tart, or your spice blend might vary. Always taste and adjust salt, pepper, lime, and spice levels before serving.

Storing Your Zesty Creation

Leftover Mexican Street Corn Coleslaw can be stored in an airtight container in the refrigerator for up to 3-4 days. Keep in mind that the cabbage will soften over time, especially once dressed. For best results, if you plan to store it for longer, you might consider keeping the dressing separate and tossing just before serving, although this recipe is best enjoyed within the first couple of days for optimal crunch.

Taste the Fiesta!

This Mexican Street Corn Coleslaw is more than just a side dish; it’s an experience! It brings the vibrant, bold, and delicious essence of Mexican street food right to your table. With its fresh ingredients, zesty dressing, and satisfying crunch, it’s sure to become a go-to recipe for any occasion. So, gather your ingredients, get your char on, and prepare to be amazed by this delightful twist on a classic. Don’t forget to share your culinary creations with us – we love seeing your takes on our recipes!

Frequently Asked Questions (FAQs)

Mexican Street Corn Coleslaw Recipe | Fresh & Zesty

Print Recipe

Pin Recipe

Mexican Street Corn, or ‘Elote,’ has its roots deeply embedded in Mexican culture, often sold by street vendors who expertly season it with various spices and condiments. Our twist on this traditional favorite incorporates these dynamic flavors into a coleslaw, making for an unforgettable side dish that complements any meal. My first encounter with Mexican Street Corn was during a summer festival in Mexico City, and since then, I’ve been hooked!

• Author: Chef Sally

Ingredients

Scale 1x2x3x

• Coleslaw:4 cupsshredded cabbage (green or purple)1 cupshredded carrots1/2 cupchopped fresh cilantro1/4 cupchopped red onion
• 4 cupsshredded cabbage (green or purple)
• 1 cupshredded carrots
• 1/2 cupchopped fresh cilantro
• 1/4 cupchopped red onion
• Mexican Street Corn Topping:2 cupscorn kernels (fresh, canned, or frozen)2 tablespoonsmayonnaise2 tablespoonssour cream or Greek yogurt1/4 cupcrumbled cotija cheese (or feta cheese)1 teaspoonchili powder1/2 teaspoonsmoked paprika1clove garlic, mincedJuice of1limeSalt and black pepper to taste
• 2 cupscorn kernels (fresh, canned, or frozen)
• 2 tablespoonsmayonnaise
• 2 tablespoonssour cream or Greek yogurt
• 1/4 cupcrumbled cotija cheese (or feta cheese)
• 1 teaspoonchili powder
• 1/2 teaspoonsmoked paprika
• 1clove garlic, minced
• Juice of1lime
• Salt and black pepper to taste
• Optional Garnish:Additional crumbled cotija cheeseChopped fresh cilantroLime wedges
• Additional crumbled cotija cheese
• Chopped fresh cilantro
• Lime wedges

Instructions

1. In a large mixing bowl, combine shredded cabbage, shredded carrots, chopped cilantro, and chopped red onion. Toss to combine and set aside.
2. In a skillet over medium-high heat, add corn kernels and cook until they are lightly charred, stirring occasionally, about 5-7 minutes.
3. In a small bowl, combine mayonnaise, sour cream or Greek yogurt, crumbled cotija cheese, chili powder, smoked paprika, minced garlic, lime juice, salt, and black pepper. Mix until well combined.
4. Add the charred corn kernels to the bowl with the dressing mixture. Stir until the corn is evenly coated with the dressing.
5. Pour the Mexican street corn topping over the coleslaw mixture in the large mixing bowl. Toss until the coleslaw is evenly coated with the street corn topping.
6. Taste and adjust seasoning with additional salt, pepper, or lime juice if needed.

Notes

For a lighter version, you can substitute Greek yogurt for mayonnaise.
If cotija cheese is unavailable, feta cheese makes a great substitute, adding a similar salty touch.