Mexican Street Corn-Inspired Coleslaw Recipe
If you love the vibrant flavors of Mexican street corn but want something fresh, crunchy, and perfect for a summer gathering, this Mexican Street Corn-Inspired Coleslaw Recipe is exactly what you need. Packed with colorful shredded cabbages, sweet corn, zesty jalapeño, and creamy cotija cheese, this coleslaw brings together all the tangy, spicy, and smoky elements of traditional street corn in a refreshingly crisp salad. It’s a fantastic way to add bold flavor and texture to any meal, from BBQs to taco nights, and always gets everyone reaching for seconds.
Ingredients You’ll Need
Getting this Mexican Street Corn-Inspired Coleslaw Recipe just right is all about combining simple ingredients that each bring something special to the bowl. From the crunch of fresh cabbage to the creamy tang of the dressing, every component is essential for that perfect marriage of flavors and textures.
- 8 cups shredded green cabbage: Provides a crisp, crunchy base that holds up well to the dressing.
- 2 cups shredded red cabbage: Adds beautiful color and a slightly earthy sweetness for balance.
- 2 cups canned corn, well-drained: Brings sweetness and a bit of juiciness that echoes traditional Mexican street corn.
- 1 large jalapeño, diced: Offers a touch of heat without overwhelming the other flavors.
- 1/2 cup sliced green onions: Adds a fresh bite and mild onion flavor.
- 1 cup mayonnaise: This creamy element binds all the ingredients together beautifully.
- 1 tablespoon fresh lime juice: Provides bright acidity that lifts the whole dish.
- 1/4 cup chopped parsley (or cilantro): Brings a grassy, herbaceous note that adds freshness.
- 1/2 teaspoon ground black pepper: Adds a subtle warmth and depth.
- 1/4 teaspoon salt: Enhances all the natural flavors.
- 1/2 teaspoon chili powder: Offers smokiness and a little extra kick.
- 1/2 cup crumbled cotija cheese (or feta): Delivers a salty, tangy finish reminiscent of authentic street corn.
How to Make Mexican Street Corn-Inspired Coleslaw Recipe
Step 1: Prepare the Dressing
Start by whisking together the mayonnaise, fresh lime juice, chili powder, salt, and black pepper in a small bowl. This creamy, tangy, and mildly smoky dressing is the heart of the dish, tying all the fresh ingredients together with just the right amount of zest.
Step 2: Prepare the Coleslaw
Grab a large mixing bowl and layer in the shredded green and red cabbages—you’ll want thin, even strips for the best texture. Then add the diced jalapeño and sliced green onions for a little bite and crunch. Toss in the chopped parsley (or cilantro for a more traditional flavor) and the well-drained canned corn, which adds that sweet pop in every forkful. Finally, sprinkle the crumbled cotija or feta cheese over the mix to infuse the coleslaw with authentic Mexican flair.
Step 3: Combine and Toss
Give your dressing a quick whisk just before pouring it over the vegetable mixture to ensure everything is perfectly blended. Pour the dressing over the coleslaw and toss it gently but thoroughly with tongs until every shred of cabbage and kernel of corn is evenly coated with that luscious sauce.
Step 4: Chill and Serve
Pop your coleslaw into an airtight container and refrigerate for at least two hours—this chilling step allows all the flavors to marry beautifully. Just before serving, give the coleslaw one last toss to wake up the flavors and textures.
Step 5: Enjoy!
Dig into your vibrant Mexican Street Corn-Inspired Coleslaw Recipe as a refreshing side or use it as a colorful topping for grilled meats, tacos, or burgers. Its bold flavors and crunchy texture will be a crowd-pleaser every time.
How to Serve Mexican Street Corn-Inspired Coleslaw Recipe
Garnishes
Top this coleslaw with a sprinkle of extra crumbled cotija cheese and a few fresh cilantro leaves for an inviting presentation. Thin wedges of lime on the side will allow guests to add an extra splash of citrus if they like things a little tangier. A light dusting of smoked paprika over the top can also add a beautiful color contrast and subtle smokiness.
Side Dishes
This coleslaw pairs wonderfully with grilled chicken, carne asada, or even a simple fish taco. It’s also fantastic alongside roasted vegetables or as a vibrant companion to your favorite BBQ dishes. Its bold yet fresh flavor profile complements many different main courses and can brighten up your plate instantly.
Creative Ways to Present
Serve the coleslaw in a colorful Mexican-style ceramic bowl for a festive touch. You can also stuff it into warm tortillas for quick slaw tacos or layer it over nachos for an unexpected twist on nacho toppings. Adding a scoop to your burger or sandwich introduces a crunchy and flavorful surprise that guests will love.
Make Ahead and Storage
Storing Leftovers
Place any leftover coleslaw in an airtight container and refrigerate. It will keep fresh for up to 3 days, making it perfect for prep ahead of a busy week or post-party munching. Just be sure to give it a good toss before serving to redistribute the dressing.
Freezing
This Mexican Street Corn-Inspired Coleslaw Recipe is best enjoyed fresh and is not recommended for freezing. The cabbage and mayo-based dressing won’t hold up well and may become watery or mushy upon thawing.
Reheating
Because this coleslaw is a chilled, fresh salad, it is served cold and does not require reheating. Keep it refrigerated and enjoy its crisp texture and cool flavors straight from the fridge.
FAQs
Can I substitute the mayonnaise for a healthier option?
Absolutely! Greek yogurt or a blend of Greek yogurt and a small amount of mayonnaise can work well to maintain creaminess while lightening the dish. Just keep in mind that the flavor and texture will be slightly different but still delicious.
What can I use instead of cotija cheese?
If you can’t find cotija cheese, feta is a great substitute due to its crumbly texture and salty, tangy flavor. Parmesan could also work in a pinch, though the taste will be less authentic.
Is this coleslaw spicy?
It has a gentle kick thanks to the jalapeño and chili powder, but it’s not overpoweringly spicy. You can adjust the heat level by using less jalapeño or removing the seeds if you prefer it milder.
Can I make this Mexican Street Corn-Inspired Coleslaw Recipe vegan?
Yes! Use vegan mayonnaise and substitute the cotija cheese for a plant-based cheese alternative or omit it altogether. The flavors will still shine through beautifully.
How far in advance can I prepare this coleslaw?
You can prepare it up to a day ahead of when you plan to serve it. Storing it in an airtight container in the fridge overnight actually helps the flavors blend wonderfully.
Final Thoughts
Making this Mexican Street Corn-Inspired Coleslaw Recipe will instantly become a new favorite in your recipe rotation. It’s refreshing, packed with flavor, and simple to prepare, making it perfect for casual lunches, festive cookouts, or any time you want a deliciously unique side dish. I can’t wait for you to try it and see how easily it elevates your meals with its cheerful crunch and tangy zest!
Print
Mexican Street Corn-Inspired Coleslaw Recipe
- Total Time: 15 minutes (plus at least 2 hours chilling time)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and tangy Mexican street corn-inspired coleslaw featuring shredded green and red cabbage, juicy corn, and a creamy lime-spiced mayonnaise dressing, garnished with crumbled cotija cheese and fresh herbs. Perfect as a refreshing side dish or topping for tacos and grilled dishes.
Ingredients
Vegetables
- 8 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 cups canned corn, well-drained
- 1 large jalapeño, diced
- 1/2 cup sliced green onions
- 1/4 cup chopped parsley (or cilantro)
Dressing
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Garnish
- 1/2 cup crumbled cotija cheese (or feta)
Instructions
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, fresh lime juice, chili powder, salt, and ground black pepper until the mixture is smooth and creamy. Set this dressing aside for later use.
- Prepare the Coleslaw: Shred both the green and red cabbage into thin strips and place them in a large mixing bowl. Dice the jalapeño and slice the green onions, then add them to the cabbage along with the well-drained canned corn. Chop the parsley or cilantro finely and add it to the bowl. Finally, sprinkle in the crumbled cotija or feta cheese over the mixture.
- Combine and Toss: Whisk the dressing once more to ensure it’s well blended, then pour it evenly over the vegetable and cheese mixture. Using tongs or two large spoons, toss everything together thoroughly until all ingredients are fully coated with the dressing.
- Chill and Serve: Transfer the combined coleslaw into an airtight container and refrigerate for at least 2 hours. This resting time helps the flavors meld and the cabbage soften slightly. Before serving, toss the coleslaw again to refresh and redistribute the dressing.
- Serve: Serve this zesty and refreshing Mexican street corn-inspired coleslaw as a side dish to your favorite meals or as a flavorful topping for grilled meats, tacos, or sandwiches.
Notes
- For a spicier kick, use more jalapeño or add a pinch of cayenne pepper to the dressing.
- If cotija cheese is hard to find, feta cheese is a great substitute.
- Use fresh lime juice for the best citrus flavor instead of bottled lime juice.
- This coleslaw is best eaten within 2 days for optimal freshness.
- For a lighter version, substitute mayonnaise with Greek yogurt or a mixture of mayonnaise and yogurt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
