Mexican Street Corn Coleslaw

Mexican Street Corn Coleslaw is a fresh, zesty side dish that combines the bold flavors of elote—Mexican street corn—with crunchy shredded cabbage for a vibrant, creamy slaw. It’s the perfect mix of sweet, tangy, smoky, and spicy, and I love serving it with grilled meats, tacos, or even on burgers and sandwiches. This slaw never lasts long at the table.

Why You’ll Love This Recipe

I love this recipe because it brings a fun, flavorful twist to traditional coleslaw. The roasted corn adds a touch of char and sweetness, the lime juice brightens everything, and the creamy, cheesy dressing ties it all together. It’s incredibly easy to throw together and works just as well for a summer barbecue as it does for Taco Tuesday. Plus, it’s a great way to use up fresh or frozen corn and gives coleslaw a delicious upgrade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shredded green cabbage (or a coleslaw mix)

• Corn (grilled, roasted, or charred—fresh, canned, or frozen all work)

• Mayonnaise

• Sour cream or Mexican crema

• Lime juice

• Garlic, minced

• Cotija cheese (or feta if needed)

• Fresh cilantro, chopped

• Chili powder or Tajín

• Salt and black pepper

• Optional: jalapeño, finely chopped for heat

Directions

1. I start by charring the corn in a hot skillet or on the grill until it gets some golden-brown spots. If I’m using frozen corn, I let it thaw and dry first to avoid steaming.

2. In a large bowl, I combine the shredded cabbage, charred corn, chopped cilantro, and jalapeño if using.

3. In a separate bowl, I whisk together the mayo, sour cream, lime juice, garlic, chili powder, salt, and pepper until smooth.

4. I pour the dressing over the cabbage mixture and toss until everything is evenly coated.

5. I stir in crumbled Cotija cheese, taste, and adjust the seasoning if needed.

6. I like to chill the slaw for about 15–30 minutes before serving so the flavors can meld.

7. Right before serving, I sprinkle a little extra cheese, chili powder, or fresh cilantro on top for a nice finish.

Servings and timing

This recipe serves about 6 to 8 people as a side dish. It takes around 15 minutes to prep and another 15–30 minutes to chill, making it ready in about 30–45 minutes from start to table.

Variations

• I sometimes swap the cabbage for shredded Brussels sprouts or a broccoli slaw mix for a different texture.

• For a spicier version, I add more jalapeño or a dash of hot sauce to the dressing.

• Greek yogurt works as a lighter substitute for sour cream.

• If I want a vegan version, I use plant-based mayo, dairy-free yogurt, and skip the cheese or use a vegan alternative.

• I’ve also tossed in black beans or diced avocado for extra heartiness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The slaw holds up well, but the cabbage may soften slightly as it sits. I give it a quick stir before serving again. This dish is best served cold or at room temperature—no reheating needed.

FAQs

Can I make this ahead of time?

Yes, I often make it a few hours in advance and let it chill in the fridge. I wait to add the cheese and garnish until right before serving for the best texture.

What kind of corn is best?

Grilled corn on the cob gives the most flavor, but I’ve used canned and frozen corn too. I just make sure to give it a quick char in a skillet for that signature roasted taste.

What’s the best cheese for this slaw?

Cotija is traditional and gives the perfect salty, crumbly texture. Feta works well too if I can’t find Cotija.

Can I use bagged coleslaw mix?

Absolutely. I love using a pre-shredded mix to save time. I usually go with a mix that includes green and purple cabbage with carrots.

What should I serve this with?

It goes great with tacos, grilled chicken, steak, fish, or as a topping for burgers and pulled pork sandwiches. It also works beautifully as a picnic or potluck side dish.

Conclusion

Mexican Street Corn Coleslaw is a bold, refreshing twist on a classic side dish that’s full of texture, flavor, and color. I love how quick it is to make and how well it pairs with so many meals. Whether I’m serving it at a cookout, taco night, or just looking to spice up my usual slaw routine, this recipe always hits the mark.