Mexican Street Corn Coleslaw
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!
- 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
- 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
Instructions
- In a large bowl, combine the coleslaw mix and corn kernels.
- 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).
- Pour the dressing over the coleslaw and corn mixture. Toss to coat well.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- 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.
Find it online: https://grilldrip.com/mexican-street-corn-coleslaw/