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Mexican Street Corn Coleslaw

A creamy, spicy twist on traditional slaw inspired by Mexican street corn. Fresh, crunchy, and perfect for tacos or BBQ sides.
Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Course: Appetizer, side
Cuisine: Mexican

Ingredients
  

  • 8 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 2 cups canned corn well-drained (or use fresh grilled corn)
  • 1 large jalapeño finely diced (seeded for less heat)
  • ½ cup sliced green onions
  • 1 cup mayonnaise
  • 1 tablespoon fresh lime juice about ½ lime
  • ¼ cup chopped parsley or cilantro your choice
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • ½ teaspoon chili powder
  • ½ cup cotija cheese or feta crumbled

Method
 

Step 1: Make the Dressing
  1. In a small bowl, whisk together the mayonnaise, fresh lime juice, chili powder, salt, and ground black pepper. The result should be a thick, smooth, and tangy dressing. Set aside while you prepare the rest of the ingredients so the flavors meld.
Step 2: Shred the Cabbage
  1. Using a box grater, sharp knife, or food processor with a shredding attachment, shred the green and red cabbage into thin, fine strips. Transfer them into a large mixing bowl. The vibrant green and purple colors not only bring visual appeal but offer different textures and flavors—mild sweetness from the red, crisp freshness from the green.
Step 3: Add the Fresh Ingredients
  1. Finely dice the jalapeño and slice the green onions thinly. Add both to the cabbage mix. Roughly chop the parsley or cilantro, depending on your preference. Cilantro adds a classic Mexican note, while parsley keeps things fresh and neutral.
Step 4: Mix in the Corn and Cheese
  1. Make sure your corn is well-drained—this helps avoid watering down the dressing. Add the corn and crumbled cotija (or feta) to the bowl. The cheese adds a salty, creamy bite that mimics the cotija coating found on traditional elote.
Step 5: Dress and Toss
  1. Whisk the dressing one more time and pour it evenly over the slaw mixture. Using tongs or a large spoon, toss everything until the cabbage is fully coated and the dressing is evenly distributed. Don’t rush this step—make sure every bite gets a little bit of everything.
Step 6: Chill
  1. Transfer the coleslaw to an airtight container and refrigerate for at least 2 hours before serving. This rest time allows the cabbage to soften slightly and the flavors to fully develop. Give it a good toss before serving.