How to Make Mexican Street Corn Coleslaw

Bring a burst of vibrant flavors to your table with “Fiesta Flavor: Mexican Street Corn Coleslaw.” This unique twist on traditional coleslaw combines the zesty, creamy goodness of Mexican street corn (elote) with the crunchy freshness of coleslaw. Perfect for barbecues, picnics, or as a side dish to any meal, this coleslaw is sure to be a hit with its tangy, spicy, and slightly sweet profile.

Table of Contents hide

1 Why You’ll Love Mexican Street Corn Coleslaw:

2 Ingredients Notes For Mexican Street Corn Coleslaw:

3 Recipe Steps:

4 Storage Options:

5 INGREDIENTS

5.1 For the Coleslaw:

5.2 For the Dressing:

5.3 Additional Toppings:

6 INSTRUCTIONS

Why You’ll Love Mexican Street Corn Coleslaw:

Flavorful Fusion: Combines the beloved flavors of Mexican street corn with classic coleslaw.
Perfect for Gatherings: Ideal for BBQs, potlucks, and family meals.

Easy to Make: Simple ingredients and quick preparation make this a go-to side dish.
Versatile: Pairs well with a variety of main dishes, from grilled meats to tacos.

Ingredients Notes For Mexican Street Corn Coleslaw:

Corn: Fresh corn on the cob, grilled for a smoky flavor. You can also use canned or frozen corn if fresh is not available.

Cabbage: A mix of shredded green and purple cabbage for color and crunch.
Carrots: Shredded carrots add sweetness and texture.
Cotija Cheese: Crumbled for a salty, tangy flavor.

Cilantro: Freshly chopped cilantro adds a burst of freshness.
Jalapeño: Finely chopped for a bit of heat. Adjust according to your spice preference.
Mayonnaise: Forms the creamy base of the dressing.

Sour Cream: Adds tanginess to the dressing.
Lime Juice: Freshly squeezed for a zesty kick.
Garlic Powder: Enhances the flavor of the dressing.

Chili Powder: Adds a smoky, spicy note to the dressing.
Salt and Pepper: To taste.

» MORE: Satisfy Your Sweet Cravings with This Unique Dessert: Cottage Cheese Delight!

Recipe Steps:

Grill the Corn:
- Preheat your grill to medium-high heat. Husk the corn and grill the ears until they are charred and cooked through, turning occasionally, about 10-15 minutes. Once done, let the corn cool slightly, then cut the kernels off the cob.
Prepare the Vegetables:
- In a large bowl, combine the shredded cabbage, shredded carrots, chopped cilantro, and finely chopped jalapeño.

Make the Dressing:
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, chili powder, salt, and pepper until smooth and well combined.
Assemble the Coleslaw:
- Add the grilled corn kernels and crumbled cotija cheese to the bowl with the vegetables. Pour the dressing over the top and toss everything together until the coleslaw is evenly coated with the dressing.
Chill and Serve:
- Refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld. Serve cold as a side dish or topping.

Storage Options:

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving as the dressing may separate slightly.

INGREDIENTS

For the Coleslaw:

4 cups shredded cabbage (a mix of green and purple cabbage for color)
1 cup shredded carrots

1/2 cup finely sliced red onion
1/2 cup fresh cilera, chopped
1/2 cup crumbled cotija cheese (or feta if cotija is unavailable)

For the Dressing:

1/2 cup mayonnaise
1/4 cup sour cream (or Mexican crema if available)
1 tablespoon lime juice

Zest of one lime
2 tablespoons chopped cilantro
1/2 teaspoon chili powder (more to taste)

1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper, to taste

» MORE: Once you have flour and milk, make these incredibly delicious donuts in just a few minutes! Table of Contents Ingredients: 2 cups of wheat flour 1 cup of milk 1 egg 2 tablespoons of sugar 1 teaspoon baking powder 1/4 teaspoon salt Oil for frying Powdered sugar for dusting (optional) Preparation method: Mix the dry ingredients: In a bowl, mix the flour, sugar, yeast and salt. Add the wet ingredients: In another bowl, beat the egg and milk. Combine the mixtures: Add the wet ingredients to the dry ingredients and mix until you have a smooth dough. The batter should have a thick but pourable consistency. Fry: Heat oil in a deep pan. Using a spoon, place portions of the dough into the hot pan and fry until golden on both sides. Drain: Remove the donuts with a slotted spoon and place them on paper towels to drain excess oil. Finish: Dust with powdered sugar while still warm. Tips: Flavors: Add lemon or orange zest, vanilla extract, or cinnamon to the batter to vary the flavors. Filling: After frying the donuts, you can fill them with pastry cream, dulce de leche or Nutella. Frosting: In addition to powdered sugar, you can frost the donuts with melted chocolate or frosting. With this quick and simple recipe, you can make delicious donuts at home whenever you want!

Additional Toppings:

Extra crumbled cotija cheese
Extra chili powder
Lime wedges, for serving

INSTRUCTIONS

Prepare the Vegetables:
- In a large bowl, combine the shredded cabbage, carrots, red onion, and chopped cilantro.
Mix the Dressing:
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, cilantro, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
Combine and Chill:
- Pour the dressing over the coleslaw mix and toss until everything is well-coated.
- Stir in the crumbled cotija cheese.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This resting period also helps the cabbage soften slightly.
Serve:
- Taste and adjust seasoning if necessary.
- Serve the coleslaw chilled, garnished with additional cotija cheese, a sprinkle of chili powder, and lime wedges on the side.