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Mexican Street Corn Coleslaw Recipe | Fresh & Zesty

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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!

Ingredients

Scale
  • 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.

Find it online: https://www.delicetreats.com/mexican-street-corn-coleslaw-recipe-fresh-zesty/