Zesty Mexican Street Corn Coleslaw Recipe for Taco Night

Summer barbecues buzz with excitement when you introduce this zesty mexican street corn coleslaw that dances between creamy and crunchy.

Crisp cabbage mingles with sweet corn kernels, creating a vibrant side dish.

Smoky spices whisper tales of street food adventures.

Tangy lime juice brightens every colorful bite, cutting through rich mayonnaise with precision.

Each forkful promises a carnival of textures and bold flavors.

Crumbled cotija cheese adds a salty punch that makes this coleslaw irresistible.

Scoop this crowd-pleasing salad onto your plate and let the fiesta begin.

Street Corn Coleslaw That’s Zesty and Crisp

Elevate Your Summer Cooking: Discover the Magic of Mexican Street Corn Coleslaw

• Quick and Easy Prep: Whip up this vibrant side dish in just 15 minutes, with minimal chopping and simple mixing techniques that even beginner cooks can master.
• Burst of Flavor Explosion: Combine the tangy lime, spicy chili powder, and creamy cotija cheese for a mouthwatering twist on traditional coleslaw that will surprise and delight your taste buds.
• Perfect Party Pleaser: Ideal for summer barbecues, potlucks, and picnics, this colorful dish brings a zesty Mexican-inspired flair that will have everyone asking for the recipe and coming back for seconds.
• No-Fuss Make-Ahead Magic: Prepare this coleslaw up to a day in advance, letting the flavors develop and intensify in the refrigerator, making meal planning and entertaining a breeze.

Mexican Street Corn Coleslaw What You’ll Need

• Green Cabbage, Purple Cabbage: Crunchy foundation for the coleslaw with vibrant color contrast and fresh texture.

• Corn, Cilantro: Sweet corn kernels add sweetness and cilantro provides a bright, herbal flavor profile.
• Cotija Cheese: Traditional Mexican cheese with salty, crumbly texture that enhances the dish's authenticity.
• Jalapeño: Optional spicy element for those who enjoy heat in their salad.

• Mayonnaise, Sour Cream: Creamy base that binds the dressing and provides rich, tangy backdrop.
• Lime Juice: Adds bright, citrusy acidity to balance the creamy elements.
• Chili Powder, Smoked Paprika: Warm, smoky spices that give Mexican street corn-inspired flavor.
• Garlic: Aromatic ingredient that deepens the overall taste profile.
• Salt, Black Pepper: Essential seasoning to enhance and balance all other flavors.

Mexican Street Corn Slaw Making Steps

Step 1: Chop and Combine Cabbage

Grab your cutting board and knife.

Shred the green and purple cabbage into thin, vibrant strips.

Toss these colorful cabbage pieces into a spacious mixing bowl, creating a crunchy base for your coleslaw.

Step 2: Mix in Flavor Boosters

Sprinkle in the fresh corn kernels.

Chop the bright green cilantro and add it to the bowl.

Crumble the tangy cotija cheese over the mixture.

If you’re feeling adventurous, dice the jalapeño and toss it in for an extra kick of heat.

Step 3: Whip Up the Creamy Dressing

In a separate bowl, create the magical dressing that will bring everything together.

• Mayonnaise
• Sour cream
• Fresh lime juice
• Chili powder
• Smoked paprika
• Minced garlic
• Salt
• Black pepper

Whisk these ingredients until they form a smooth, creamy mixture that looks absolutely irresistible.

Step 4: Marry the Ingredients

Pour the zesty dressing over the cabbage mixture.

Use tongs or a large spoon to toss everything together, ensuring each piece gets coated in the creamy, spicy goodness.

Step 5: Chill and Develop Flavors

Cover the bowl and slide it into the refrigerator.

Let the coleslaw rest for at least 30 minutes.

This waiting time allows the flavors to mingle and develop, creating a more intense taste experience.

Step 6: Serve with Flair

When ready to serve, give the coleslaw a quick stir.

Transfer to a serving dish and sprinkle extra cotija cheese on top.

Dust with a light layer of chili powder for a final flavor punch.

This coleslaw is best enjoyed cold and makes a perfect side for any summer gathering.

Street Corn Coleslaw Tips That Bring a Mexican Twist

• Slice cabbage thinly and evenly to ensure each bite has consistent crunch and prevents soggy results.
• Use fresh corn kernels or grilled corn for maximum sweetness and authentic Mexican street corn taste.
• Remove jalapeño seeds to reduce heat or add more for extra kick, allowing customization for different spice tolerances.
• Crumble cotija cheese finely and mix gently to spread flavor throughout the coleslaw evenly.
• Prepare dressing separately and combine with vegetables just before serving to maintain crisp texture and prevent wilting.

Chill Mexican Street Corn Coleslaw

• Store leftovers in an airtight container for up to 3 days, keeping the crisp texture and vibrant flavors intact.
• Allow coleslaw to cool completely before sealing to prevent condensation and soggy cabbage.
• Before storing, gently drain any accumulated liquid to maintain the salad's crunchiness.
• Give the coleslaw a quick stir and potentially add a sprinkle of fresh cotija cheese or cilantro to revive its appearance and taste when serving leftovers.

Mexican Street Corn Coleslaw Accompaniments

• Elevate Mexican Street Corn Coleslaw Pairings
• Grill Bold Proteins: Serve alongside grilled carne asada, spicy chicken, or juicy pulled pork for a perfect protein-packed combination that complements the tangy, creamy coleslaw.
• Match Crisp Beverages: Pair with ice-cold Mexican beer like Modelo Especial or a zesty margarita to balance the creamy, spicy flavors and enhance the overall dining experience.
• Create Fiesta Plate: Accompany the coleslaw with warm corn tortillas, black beans, and Mexican rice to build a complete, vibrant meal that celebrates authentic southwestern flavors.
• Boost with Fresh Sides: Add sliced avocado or quick pickled red onions to provide extra texture and brightness that cuts through the rich, creamy coleslaw base.

Street Corn Coleslaw in Mexican Versions

• Vegan Fiesta Slaw: Replace cotija cheese with nutritional yeast or vegan cheese crumbles, and use dairy-free mayonnaise and sour cream alternatives to create a plant-based version that maintains the bold Mexican street corn flavors.
• Gluten-Free Mexican Crunch: Ensure all ingredients are certified gluten-free, and add toasted pumpkin seeds or gluten-free corn chips as a crunchy topping for extra texture and nutrition.
• Spice-Lover's Heat Wave: Increase jalapeño quantity, add diced serrano peppers, or mix in a splash of hot sauce to amplify the spice level for those craving an intense flavor experience.
• Low-Carb Zesty Swap: Substitute corn with roasted cauliflower florets to reduce carbohydrate content while keeping the vibrant Mexican street corn profile intact.

FAQs

• What makes cotija cheese different from other cheeses?

Cotija is a Mexican cheese with a crumbly, salty texture similar to feta. It doesn’t melt easily and adds a distinctive tangy flavor to dishes, making it perfect for Mexican-inspired recipes like this coleslaw.

• Can I make this coleslaw ahead of time?

Yes, you can prepare the coleslaw up to a day in advance. The flavors actually improve as they sit, making it a great make-ahead dish for parties or meal prep.

• How spicy is this coleslaw with the jalapeño?

The jalapeño adds a mild to moderate heat depending on how much you use. You can control the spice level by removing the seeds or using less jalapeño, or omitting it entirely if you prefer a milder version.

• Is this coleslaw a healthy side dish?

Absolutely! It’s packed with fresh vegetables like cabbage and corn, and uses a lighter dressing with sour cream and mayonnaise. The cabbage provides fiber, and the corn adds nutrients and a sweet crunch.

Mexican Street Corn Coleslaw Recipe

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4.5 from 35 reviews

• Total Time: 15 minutes
• Yield: 6 1x

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Description

Spicy and creamy Mexican street corn coleslaw brings zesty summer flavors to your table. Crisp cabbage and sweet corn mingle with tangy lime and chili, creating a vibrant side dish that will excite your taste buds.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 4 cups green cabbage, shredded
• 2 cups purple cabbage, shredded
• 1.5 cups corn kernels (fresh, canned, or frozen and thawed)
• 1 jalapeno, finely diced (optional)

Dairy and Creamy Ingredients:

• 0.5 cup mayonnaise
• 0.25 cup sour cream
• 0.25 cup cotija cheese, crumbled

Seasonings and Herbs:

• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 1 clove garlic, minced
• 0.25 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

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Instructions

1. Finely shred green and purple cabbage into a spacious mixing vessel, creating a vibrant color base for the coleslaw.
2. Incorporate kernels of sweet corn, freshly chopped cilantro, crumbled cotija cheese, and thinly sliced jalapeño for a zesty kick.
3. Craft a creamy dressing by whisking together tangy mayonnaise, rich sour cream, zesty lime juice, warming chili powder, smoky paprika, pungent minced garlic, and seasoning with salt and pepper.
4. Drizzle the vivid dressing over the cabbage mixture, gently folding to ensure each ingredient is thoroughly coated and the flavors intertwine.
5. Refrigerate the prepared coleslaw for a minimum of 30 minutes, allowing the ingredients to harmonize and develop a more intense flavor profile.
6. When ready to serve, transfer to a serving dish and garnish with additional crumbled cotija cheese and a light dusting of chili powder to enhance the visual appeal and taste complexity.

Notes

• Customize heat levels by adjusting jalapeño quantity or removing seeds for milder taste.
• Switch to Greek yogurt instead of sour cream for a lighter, protein-packed alternative.
• Create a vegan version by replacing cotija with nutritional yeast and using vegan mayonnaise.
• Maximize flavor by letting the coleslaw marinate overnight, allowing ingredients to develop deeper, more complex taste profiles.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: None
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 200
• Sugar: 3 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 15 mg