Mexican Street Corn Coleslaw: Delicious Recipe

Hey fellow food lovers! Get ready for a flavor adventure, because I’m about to share one of my all-time favorite recipes with you. It’s Mexican Street Corn Coleslaw, and it’s seriously a game-changer!

This recipe came about during one of my late-night kitchen experiments. I was craving Mexican street corn, but also wanted something a bit lighter and fresher. That’s when the idea hit me: why not combine the two? And let me tell you, the results were amazing!

I’m so excited to show you how to make this incredible dish. Mexican Street Corn Coleslaw turns any meal into something special. It’s packed with flavor, super easy to make, and will have everyone doing a little happy dance. Join me, and let’s make some delicious magic happen!

INGREDIENTS You Need

This Mexican Street Corn Coleslaw ingredient list is all about bold flavors that actually work together! We’re talking sweet corn, creamy dressing, and a little bit of spice to kick things up a notch. You can grab most of this during your normal shopping trip!

Here’s what you’ll need:

• 4 cups shredded coleslaw mix: This is the base of our slaw, and it’s super convenient!
• 2 cups grilled or roasted corn kernels: Fresh, frozen, or canned (drained) works great.
• 1/2 cup mayonnaise: Adds creaminess and richness.
• 1/4 cup sour cream: For that tangy flavor we all love.
• 1/4 cup crumbled cotija cheese: Salty, crumbly, and perfect for Mexican Street Corn Coleslaw.
• 1/4 cup chopped cilantro: Adds freshness and a pop of color.
• 2 tablespoons lime juice: Brightens up the flavors.
• 1 tablespoon chili powder: For that signature Mexican street corn flavor.
• 1 teaspoon smoked paprika: Adds a smoky depth.
• 1/2 teaspoon garlic powder: Because garlic makes everything better!
• 1/4 teaspoon cayenne pepper: Adds a little kick (adjust to your taste).
• Salt and pepper to taste: Season to perfection!

No worries if you don’t have cotija cheese – I use feta all the time in my Mexican Street Corn Coleslaw. It provides a similar salty, tangy flavor that complements the other ingredients perfectly. Feel free to experiment and find what works best for you!

This Mexican Street Corn Coleslaw gets its amazing taste from the combination of sweet, creamy, and spicy elements. It’s a flavor explosion in every bite! I love adding extra chili powder to my Mexican Street Corn Coleslaw for that extra kick. Just be careful not to overdo it!

For a shortcut on busy weeknights, I often buy pre-grilled corn from the store. It saves time and still adds that delicious smoky flavor to the elote slaw. Keep your ingredients fresh by storing them properly. I recommend keeping the coleslaw mix and dressing separate until just before serving to prevent it from getting soggy.

Let’s Make Some!

Alright, let’s get cooking! I’m so excited to share this Mexican Street Corn Coleslaw recipe with you. Follow these easy steps, and you’ll be enjoying a flavor-packed dish in no time.

1. Prepare the Corn: If you’re using fresh corn, grill or roast it until slightly charred. Let it cool, then cut the kernels off the cob. This adds a smoky sweetness that’s essential to the elote slaw experience. If you’re using frozen or canned corn, make sure to thaw or drain it well. In my kitchen, this usually takes about 15-20 minutes.
2. Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and cayenne pepper. This is where the magic starts happening! Make sure everything is well combined for the best flavor in your Mexican Street Corn Coleslaw.
3. Combine the Ingredients: Add the shredded coleslaw mix, corn kernels, cotija cheese, and cilantro to the bowl with the dressing. Gently toss everything together until well coated. Don’t overmix, or the coleslaw will get soggy! This step is crucial for ensuring every bite of your Mexican Street Corn Coleslaw is bursting with flavor.
4. Season to Taste: Add salt and pepper to taste. Remember, you can always add more, but you can’t take it away! I usually start with a pinch of each and then adjust as needed. While your Mexican Street Corn Coleslaw is doing its thing, get ready for some amazing aromas!
5. Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is important for the flavors to fully develop and create that signature Mexican Street Corn Coleslaw taste. I find that chilling it for a couple of hours makes it even better!
6. Serve: Before serving, give the Mexican Street Corn Coleslaw a good stir. This ensures that the dressing is evenly distributed. Garnish with extra cotija cheese and cilantro, if desired. This is my favorite part of making Mexican Street Corn Coleslaw – watch the magic happen!
7. Enjoy: Dig in and enjoy this delicious Mexican Street Corn Coleslaw! It’s perfect as a side dish, topping for tacos, or even as a light meal on its own. Trust me, you’re going to love it! Don’t worry if your Mexican Street Corn Coleslaw looks a little different from mine. The most important thing is that it tastes amazing!

This is my favorite part of making Mexican Street Corn Coleslaw – watch the magic happen! I discovered that grilling the corn adds so much depth of flavor. I once accidentally added a little too much cayenne pepper, but it turned out to be a happy accident! The extra kick was delicious.

How to Serve Up This!

This Mexican Street Corn Coleslaw is so versatile! I love to enjoy it as a side dish with grilled chicken or fish. It also makes a fantastic topping for tacos or nachos. People literally do happy dances when this Mexican Street Corn Coleslaw hits the table with…well, just about anything!

For a bold flavor pairing, try serving it with some spicy BBQ ribs. The coolness of the slaw balances out the heat of the ribs perfectly. This Mexican Street Corn Coleslaw is perfect for those weeknight dinners that need to be special!

This coleslaw is also a great addition to any potluck or barbecue. It’s always a crowd-pleaser and adds a unique twist to the usual coleslaw offerings. For presentation, I like to serve it in a colorful bowl and garnish with extra cotija cheese and cilantro. It looks as good as it tastes!

Got leftovers? No problem! Use them as a filling for quesadillas or as a topping for baked potatoes. This Mexican Street Corn Coleslaw is so good, you’ll want to find ways to use it in everything!

I’ve also experimented with some fusion variations. Try adding some grilled shrimp or black beans for a heartier meal. You can even mix in some avocado for extra creaminess. This Mexican Street Corn Coleslaw is perfect for those weeknight dinners that need to be special! When I serve this at game nights, everyone raves about the unique flavor combination. It’s always a hit!

If you’re loving this comfort food twist, you’ll go crazy for my Mexican Street Corn Soup!

FAQs:

Got questions? I’ve got answers! Here are some common questions I get about my Mexican Street Corn Coleslaw recipe:

1. Will kitchen newbies succeed with this Mexican Street Corn Coleslaw? Absolutely! This recipe is super easy to follow, and the ingredients are readily available. Even if you’ve never made coleslaw before, you’ll be able to whip this up in no time.
2. Can I make this street corn salad ahead of time? Yes, you can! In fact, I recommend making it a few hours ahead of time to allow the flavors to meld together. Just be sure to store it in the refrigerator.
3. What if I mess up my Mexican Street Corn Coleslaw? (Spoiler: it’ll still taste incredible!) Don’t worry! Even if you add too much or too little of an ingredient, it will still taste great. The beauty of this recipe is that it’s very forgiving. I once accidentally added a little too much lime juice, but it still turned out delicious.
4. How can I prep this Mexican Street Corn Coleslaw for busy weeknights? You can prep the ingredients ahead of time by chopping the cilantro, grilling the corn, and making the dressing. Then, just combine everything when you’re ready to serve.
5. Can I use different types of cheese? Of course! If you don’t have cotija cheese, you can use feta, queso fresco, or even shredded cheddar. Get creative and experiment with different flavors. This Mexican Street Corn Coleslaw reminds me of another bold flavor favorite, my Mexican Street Corn Salad!
6. Is this Mexican Street Corn Coleslaw spicy? It has a little kick from the cayenne pepper, but you can adjust the amount to your taste. If you’re sensitive to spice, start with a smaller amount and then add more if desired.
7. Can I make this vegan? Yes, you can! Simply substitute the mayonnaise and sour cream with vegan alternatives. There are many great vegan mayo and sour cream options available at most grocery stores.
8. What’s the best way to store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor will actually improve over time! For more weeknight winners that don’t sacrifice on taste, check out my Mexican Cucumber Salad!

CONCLUSION:

I hope you’re as excited about this Mexican Street Corn Coleslaw as I am! It’s a dish that brings me so much joy because it’s packed with flavor, easy to make, and always a crowd-pleaser. Trust me, once you try it, you’ll be hooked!

My Mexican Street Corn Coleslaw Flavor Secrets:

1. Grill the Corn: Grilling the corn adds a smoky sweetness that takes this slaw to the next level.
2. Use Fresh Lime Juice: Fresh lime juice brightens up the flavors and adds a zesty kick.
3. Don’t Be Afraid of Spice: A little bit of cayenne pepper adds a delicious kick that complements the other flavors perfectly.

Here are a few delicious Mexican Street Corn Coleslaw variations I’ve tested:

• Avocado Mexican Street Corn Coleslaw: Add diced avocado for extra creaminess and healthy fats. Perfect for a light lunch or snack.
• Black Bean and Corn Mexican Street Corn Coleslaw: Add black beans for a heartier meal with added protein and fiber. Great for potlucks and barbecues.
• Spicy Shrimp Mexican Street Corn Coleslaw: Add grilled shrimp for a flavorful and protein-packed variation. Ideal for a quick and easy weeknight dinner.

Remember, cooking is all about experimenting and having fun. Trust your taste buds, get creative, and don’t be afraid to try new things. I’m so excited for you to try this Mexican Street Corn Coleslaw and create your own flavor adventures! Check out this recipe from Street Corn Slaw with Creamy Chipotle Dressing and this one from Mexican Street Corn Coleslaw — Nourishing Plate for more inspiration!

I hope you’re ready to bring some flavor to your next gathering, because this dish is a guaranteed win! I can’t wait to hear what you think of this Mexican Street Corn Coleslaw! Let me know in the comments below. You can also get some inspiration from this recipe at Mexican Street Corn Coleslaw – Lord Byron’s Kitchen. Happy cooking!

Mexican Street Corn Coleslaw

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This Mexican Street Corn Coleslaw combines the creamy, tangy flavors of classic coleslaw with the smoky, spicy deliciousness of elote. It’s a vibrant and flavorful side dish perfect for barbecues, picnics, or any summer gathering!

• Author: Nyla
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: No-Cook
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 bag (16 oz) coleslaw mix
• 2 ears of corn, grilled or roasted and kernels removed (about 1 1/2 cups)
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/4 cup crumbled Cotija cheese, plus more for garnish
• 2 tablespoons chopped cilantro
• 1-2 tablespoons lime juice, to taste
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste

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Instructions

1. In a large bowl, combine the coleslaw mix and corn kernels.
2. In a separate small bowl, whisk together the mayonnaise, sour cream (or crema), Cotija cheese, cilantro, lime juice, chili powder, garlic powder, and cayenne pepper (if using).
3. Pour the dressing over the coleslaw and corn mixture. Toss to coat well.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Before serving, garnish with additional Cotija cheese and a sprinkle of chili powder, if desired.

Notes

For a smokier flavor, use grilled corn. You can also add a diced jalapeño for extra heat.