Mexican Street Corn Coleslaw Recipe That Wows Every Time

If you’re searching for a side dish that’s bright, creamy, and packed with flavor, this Mexican Street Corn Coleslaw delivers every single time. It brings the bold taste of elote—grilled Mexican street corn—right into a crunchy slaw that pairs perfectly with everything from tacos to grilled chicken. Whether you’re hosting a backyard BBQ, prepping weekday lunches, or throwing together a quick taco Tuesday, this slaw belongs on your plate.

This recipe was born out of two cravings colliding—one for something creamy and fresh, and the other for that chili-lime hit you only get from Mexican street corn. The first time I made it, we ended up ditching the tacos altogether and just loaded this coleslaw into our tortillas. That’s how good it is.

Why You’ll Love This Mexican Street Corn Coleslaw

• Quick and easy: Comes together in under 20 minutes—no cooking required if using canned or thawed corn.
• Big flavor, low effort: Creamy mayo and sour cream dressing with lime juice, chili powder, and cilantro packs a punch.
• Versatile: Serve it as a side, in tacos, on sandwiches, or eat it straight from the bowl.
• Make-ahead friendly: Gets even better as it sits in the fridge.

Ingredients You’ll Need

Ingredient	Quantity
Shredded green cabbage	4 cups
Corn kernels (fresh, frozen, or canned)	1 cup
Diced red onion	1/2 cup
Diced red bell pepper	1/2 cup
Mayonnaise	1/2 cup
Sour cream	1/4 cup
Lime juice	2 tablespoons
Chili powder	1 teaspoon
Garlic powder	1 teaspoon
Salt and pepper	To taste
Chopped fresh cilantro	1/4 cup
Crumbled feta cheese (or queso fresco)	1/4 cup

Step-by-Step Instructions

1. Prep the base: In a large mixing bowl, toss together the shredded cabbage, corn kernels, red onion, and red bell pepper. If you’re using frozen corn, make sure it’s fully thawed and patted dry. If you have time to grill or char the corn, even better—it adds a smoky depth.
2. Make the dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and a pinch of salt and pepper until smooth and creamy.
3. Toss and combine: Pour the dressing over the cabbage mix and toss until everything is well coated. Taste and adjust seasoning if needed—add more lime for brightness or a dash more chili powder if you want extra kick.
4. Finish it off: Fold in the chopped cilantro and sprinkle the crumbled feta or queso fresco on top. Give it one more gentle stir.
5. Chill (optional): Let it rest in the fridge for 15–30 minutes before serving if you can. It gives the flavors a chance to come together beautifully.

“The first time I made this for a cookout, everyone skipped the burgers and just piled this into everything—buns, tortillas, even chips. It was gone in minutes.”

Tips to Make It Even Better

• Char your corn: If using fresh corn, grill it or sear it in a skillet for those irresistible charred bits.
• Shred your own cabbage: Pre-shredded works, but fresh gives a better crunch and flavor.
• Mix and match cheeses: Cotija, feta, or queso fresco all work great—pick your favorite!
• Crank up the heat: Add a few slices of jalapeño or a dash of hot sauce if you like things spicy.

Serving Suggestions

This slaw is flexible and works with just about anything. Here are a few go-to combos:

• Stuff it in fish tacos or pulled pork sandwiches.
• Serve alongside grilled meats like steak, chicken, or BBQ ribs.
• Use it as a topping for burrito bowls or nachos.
• Eat it solo—it’s good enough to stand on its own.

Perfect Drink Pairings

• Margarita: Classic lime margaritas complement the chili-lime flavors in the slaw.
• Light beer: A cold Mexican lager like Modelo or Pacifico is a natural match.
• Agua fresca: Try watermelon or pineapple versions for a non-alcoholic option.

Ideas for a Fresh, Colorful Presentation

• Serve in a wide shallow bowl and garnish with extra cilantro and lime wedges on the side.
• Top with a pinch of smoked paprika or crushed chili flakes for color and heat.
• For parties, serve in individual cups or jars for easy grab-and-go portions.

Storage & Leftover Tips

• Fridge: Keep in an airtight container for up to 3 days.
• Make ahead: You can mix the slaw and the dressing separately a day in advance. Combine before serving for the best texture.
• Leftovers: Use as a filling in quesadillas or wraps for a quick lunch.

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Frequently Asked Questions About Mexican Street Corn Coleslaw

Can I make Mexican Street Corn Coleslaw ahead of time?

Yes, and it actually gets better with a little time. For best results, mix the dressing and slaw separately if prepping a day in advance. Combine them right before serving to keep the cabbage crisp.

Can I use Greek yogurt instead of sour cream?

Absolutely. Greek yogurt makes a great substitute and adds a bit more tang while still keeping the creamy texture. Use a plain, full-fat version for the closest match.

What type of corn works best for this recipe?

All types work—fresh, frozen, or canned. If using fresh, grilling or charring it adds a wonderful smoky depth. If using frozen, thaw and pat dry. For canned, just drain well before mixing in.

Is there a vegan version of this coleslaw?

You can make it vegan by swapping mayonnaise and sour cream for plant-based versions and using a vegan cheese or omitting cheese entirely. The bold flavors still shine through.

What’s the best cheese for Mexican-style flavor?

Cotija or queso fresco are most traditional. Feta is a great substitute if those aren’t available. Each brings a salty, crumbly texture that pairs well with the creamy dressing and chili-lime flavor.

How spicy is this coleslaw?

It’s mild with just a hint of warmth from the chili powder. Want more heat? Add diced jalapeños or a few dashes of your favorite hot sauce. You can also use chipotle powder for smoky heat.

Fresh, Fun, and Always a Hit

It’s hard not to fall in love with Mexican Street Corn Coleslaw. It’s colorful, crisp, and carries that signature sweet-heat-tang you crave from elote. Whether you’re feeding a crowd or just jazzing up dinner at home, this slaw has the kind of personality that turns heads and plates.

Every time I serve this, someone asks for the recipe. It fits right in at summer parties, taco nights, or even weekday meal prep. The best part? It only takes a handful of ingredients and a few minutes of your time. You don’t need fancy techniques—just a bowl, a spoon, and a fridge to let it chill for a few. The flavors will take care of the rest.

“This coleslaw turned my regular Tuesday tacos into something special. It’s got crunch, creaminess, and a little kick—all the things I didn’t know I was missing.”