If you’re craving a vibrant and zesty side dish that screams summer flavors with a delightful twist, you simply must try this Mexican Street Corn Coleslaw Recipe. It brings together crunchy shredded cabbage, sweet corn, and a creamy, spiced dressing all topped with crumbly cotija cheese. This coleslaw is a celebration of fresh textures and bold flavors, making it a perfect companion to everything from backyard barbecues to casual taco nights. Whether you’re a coleslaw enthusiast or just looking for a lively new salad to brighten your meal, this recipe never fails to satisfy and impress.
Ingredients You’ll Need
This Mexican Street Corn Coleslaw Recipe uses simple, fresh ingredients that each play a crucial role. From the crunchy cabbages providing texture and color, to the creamy mayo-based dressing enlivened with a hint of lime and chili powder—the combination is straightforward yet irresistibly delicious.
- Green cabbage, 8 cups shredded: Offers a crisp and slightly sweet base with a beautiful pale green color.
- Red cabbage, 2 cups shredded: Adds vibrant purple hues and subtle earthiness to balance the flavor.
- Canned corn, 2 cups well drained: Brings a natural sweetness that complements the spicy dressing perfectly.
- Jalapeno, 1 large diced: Infuses a mild kick of heat, just enough to awaken your taste buds.
- Green onions, 1/2 cup sliced: Provide a fresh, slightly sharp note that brightens the overall dish.
- Mayonnaise, 1 cup: Creates a creamy, luscious dressing that binds everything together without overpowering.
- Fresh lime juice, 1 tablespoon: Adds an essential tangy brightness that elevates all the flavors.
- Parsley, 1/4 cup chopped: Offers freshness and a hint of herbal earthiness; cilantro works great here too.
- Ground black pepper, 1/2 teaspoon: Brings subtle warmth and depth to the dressing.
- Salt, 1/4 teaspoon: Essential to balance and enhance every ingredient’s flavor.
- Chili powder, 1/2 teaspoon: Injects a smoky heat that nods to the dish’s Mexican street food inspiration.
- Cotija cheese, 1/2 cup crumbled: Adds a salty, tangy cheese crumble finish that is simply irresistible.
How to Make Mexican Street Corn Coleslaw Recipe
Step 1: Whip Up the Tangy Dressing
Start by combining your mayonnaise, fresh lime juice, chili powder, salt, and ground black pepper in a small bowl. Whisk everything together until it’s glossy and smooth. This dressing is the magic that ties all the ingredients into a harmonious blend, so take your time to get it well mixed and perfectly seasoned.
Step 2: Shred the Cabbage
Grab your green and red cabbages and shred them finely using a vegetable peeler, box grater, or food processor. The thinner the strands, the better this coleslaw will soak up the luscious dressing and deliver that satisfying crunch in every bite. Toss both cabbages into a large mixing bowl and get ready for the next step.
Step 3: Add the Jalapeno and Green Onions
Next, dice the jalapeno finely and slice the green onions thinly. These are your fresh punchy flavor additions that add depth and a subtle heat. Mix them into the cabbage, letting their flavors mingle with the crunch of the greens.
Step 4: Toss in Fresh Herbs and Corn
Chop fresh parsley for a pop of green and a fresh herbal note, then stir it into the bowl. Drain your canned corn meticulously to keep your coleslaw from getting watery; corn moisture can dilute the robust dressing and change the texture. Add the drained corn to the bowl, adding bursts of sweetness throughout.
Step 5: Crumble in the Cotija Cheese
Now for that final touch of authentic Mexican flavor—crumbled cotija cheese. This salty, tangy cheese brings richness and a beautiful finishing texture. Gently fold it in with the other ingredients, making sure it’s evenly distributed.
Step 6: Combine with Dressing and Chill
Give the dressing one last whisk and pour it over the vegetable and cheese mixture. Use tongs to toss everything thoroughly, making sure every shred is coated in that creamy, zesty dressing. Transfer the coleslaw to a sealed container and pop it in the fridge for at least two hours. Chilling allows the flavors to meld together beautifully and the cabbage to soften just slightly, enhancing every bite.
How to Serve Mexican Street Corn Coleslaw Recipe
Garnishes
Before serving, give the coleslaw a fresh toss and consider adding a sprinkle of extra cotija cheese or a drizzle of lime juice to brighten the flavors even more. A few sprigs of parsley or cilantro on top can also make it pop visually and flavor-wise. These simple garnishes elevate the presentation and taste.
Side Dishes
This Mexican Street Corn Coleslaw Recipe pairs beautifully with grilled meats like chicken or steak, making it a fantastic summer barbecue side. It also complements Mexican classics such as tacos, enchiladas, and quesadillas, adding a refreshing crunch and cooling element to spicy mains.
Creative Ways to Present
If you’re feeling creative, serve this coleslaw in small mason jars for individual servings at parties or gatherings. Another fun idea is to use it as a topping for loaded nachos or as a vibrant, flavorful filling inside soft corn tortillas for a fresh taco experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mexican Street Corn Coleslaw Recipe in an airtight container in the refrigerator. It will keep fresh for up to three days, making it a convenient make-ahead option and a great addition to next-day lunches or snacks.
Freezing
This coleslaw is best enjoyed fresh and chilled rather than frozen. Freezing can affect the texture of the cabbage and the creamy dressing, causing it to become watery and lose its crispness once thawed.
Reheating
Since this is a cold salad, reheating isn’t necessary or recommended. Simply take it out of the fridge and give it a good toss before serving to refresh the flavors and texture.
FAQs
Can I use fresh corn instead of canned?
Absolutely! Fresh corn adds a wonderful sweetness and crunch. Just be sure to cook it briefly, then cool and drain well before adding to the coleslaw to prevent excess moisture.
Is there a substitute for cotija cheese?
If cotija isn’t available, feta cheese makes an excellent stand-in with its crumbly texture and tangy flavor, which complements the dish beautifully.
How spicy is this coleslaw?
The heat level is mild to moderate owing to the single jalapeno and chili powder. If you prefer less heat, reduce or omit the jalapeno, and if you like it spicier, add more chili powder or a dash of hot sauce.
Can I prepare this recipe vegan?
Yes! Substitute the mayonnaise with a vegan alternative and omit the cotija cheese or replace it with a plant-based cheese to suit vegan diets.
What’s the best way to shred the cabbage?
Using a vegetable peeler or box grater works well for thin strands, but a food processor can speed up the shredding process and ensure consistent texture.
Final Thoughts
This Mexican Street Corn Coleslaw Recipe is truly a standout that brings freshness, creaminess, and a perfect blend of spices to the table. It’s so easy to make yet packs a punch of flavor that will have everyone asking for seconds. Give it a try at your next meal and experience why this coleslaw has become a beloved favorite for so many. Trust me, once you taste that creamy, tangy dressing mingling with crisp cabbage and sweet corn, it will quickly become one of your go-to recipes.
