Mexican Street Corn Coleslaw

Mexican Street Corn Coleslaw is a delightful fusion of flavors, combining the sweet crunch of corn with tangy lime and creamy dressing. Imagine biting into a bowl of crunchy, colorful ingredients that sing with every mouthful. The delightful mix of spices takes your taste buds on a joyous journey, making it the perfect accompaniment for summer barbecues or cozy dinners.

This coleslaw is more than just a side dish; it’s a vibrant celebration of flavors that brings people together. Whether you’re hosting a lively gathering or simply enjoying dinner with family, this dish will surely earn you golden stars from everyone at the table. Trust me, once you experience this culinary delight, you’ll be longing to make it time and again.

I still remember the first time I served this dish at a family barbecue—everyone went back for seconds, and my aunt even asked for the recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Use sweet corn on the cob for the best flavor; grilled or roasted adds an enticing smoky note.
• Red Cabbage: This adds crunch and a beautiful color contrast; feel free to substitute green if it’s what you have.
• Mayonnaise: A creamy base that binds everything together; opt for full-fat mayo for richness or Greek yogurt for a healthier twist.
• Lime Juice: Freshly squeezed lime juice brightens all the flavors; bottled juice won’t do justice here.
• Cilantro: Fresh cilantro lends an aromatic touch; if you’re not a fan, feel free to leave it out.
• Chili Powder: Adds warmth and depth; adjust according to your spice tolerance—don’t get too carried away
• Feta Cheese: Crumbled feta gives a salty kick; alternatively, cotija cheese is traditional and equally delicious.
• Salt & Pepper: Essential seasonings to enhance all flavors; taste as you go for best results.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Corn: Start by husking your fresh corn. Grill or boil until tender—about 3-5 minutes on each side for grilling should do the trick.

Shuck and Chop: Once cooled slightly, carefully cut off the kernels with a sharp knife. You want them fresh and juicy—no soggy kernels here

Mix Your Veggies: In a large bowl, combine chopped red cabbage and fresh corn. Toss them together like they’re old friends reuniting at a party.

Create the Dressing: In another bowl whisk mayonnaise, lime juice, chili powder, salt, and pepper until smooth. This creamy concoction is where all the magic happens.

Toss It All Together: Pour the dressing over your corn-cabbage mixture and fold gently to coat everything evenly while keeping that lovely crunch intact.

Add Feta & Cilantro: Finally, sprinkle crumbled feta cheese and chopped cilantro over the top. Gently stir again to combine—all those colors are begging for attention

Serve immediately for maximum crunchiness Alternatively, let it chill in the fridge for about 30 minutes if you want those flavors to mingle even more.

Enjoying Mexican Street Corn Coleslaw during summer gatherings transforms ordinary meals into unforgettable experiences filled with laughter and good food. Don’t forget to snap a picture before everyone dives in—it won’t last long

Perfecting the Cooking Process

Timing is everything Start by grilling the corn to achieve that smoky flavor, then mix it into the creamy coleslaw base while it’s warm for better absorption of spices.

Add Your Touch

Feel free to swap out the mayo with Greek yogurt for a lighter option. Add jalapeños if you dare to spice things up, or toss in crumbled queso for an extra layer of flavor.

Storing & Reheating

Store any leftovers in an airtight container in the fridge. It stays fresh for about three days; however, avoid reheating as it’s best enjoyed cold.

The first time I made Mexican Street Corn Coleslaw, my friends couldn’t stop raving about it. The secret was grilling the corn just right; they even asked for seconds

FAQ

Can I use frozen corn instead of fresh?

Using fresh corn will enhance flavor significantly; however, frozen works in a pinch.

How spicy is this Mexican Street Corn Coleslaw?

The spice level is adjustable based on your preference; omit jalapeños if you prefer mild.

What can I serve with this coleslaw?

This coleslaw pairs perfectly with grilled meats, tacos, or as a refreshing side dish at barbecues.

Print

Mexican Street Corn Coleslaw

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Elevate your summer gatherings with Mexican Street Corn Coleslaw, a vibrant blend of sweet corn, zesty lime, and creamy dressing. This colorful side dish bursts with flavor and crunch, making it the perfect companion for barbecues or cozy family dinners. Easy to prepare and guaranteed to impress, this coleslaw will have everyone asking for seconds!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: Serves 6
• Category: Side Dish
• Method: Grilling/Boiling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 4 ears fresh corn (grilled or boiled)
• 2 cups red cabbage (shredded)
• 1/2 cup mayonnaise
• 3 tbsp fresh lime juice
• 1/4 cup cilantro (chopped)
• 1 tsp chili powder
• 1/2 cup feta cheese (crumbled)
• Salt & pepper to taste

Instructions

1. Grill or boil the corn until tender (about 3-5 minutes). Let cool slightly, then cut off kernels.
2. In a large bowl, combine the corn and shredded cabbage.
3. In a separate bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
4. Pour the dressing over the corn-cabbage mixture and toss gently to coat.
5. Add crumbled feta cheese and chopped cilantro; stir to combine.
6. Serve immediately for maximum crunch or chill in the fridge for about 30 minutes before serving.

Nutrition

• Serving Size: 1 cup (180g)
• Calories: 210
• Sugar: 3g
• Sodium: 320mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 10mg

Keywords: For a lighter version, substitute Greek yogurt for mayonnaise. Add jalapeños for an extra kick or swap feta with cotija cheese for a traditional touch. Store leftovers in an airtight container in the fridge for up to three days; best enjoyed cold.