Delicious Mexican Street Corn Coleslaw: Perfect Elote Slaw!

Okay, flavor adventurers, buckle up! Because I’m about to drop a recipe that’s going to explode your taste buds with pure, unapologetic deliciousness. I’m talking about my Mexican Street Corn Coleslaw, and trust me, this ain’t your grandma’s slaw.

I remember the exact moment this flavor bomb went off in my head. I was at a street fair, chomping down on some classic Mexican street corn (elote), and thought, “This needs to be in coleslaw form!” It was an epiphany, a flavor vision. This Mexican Street Corn Coleslaw delivers a one-two punch of creamy, tangy, and spicy that’ll knock your socks off.

The first few attempts were, well, let’s just say they didn’t quite capture the magic. One version was too bland. Another? Way too soggy. But then came the breakthrough: swapping out traditional mayo for a blend of crema and lime juice, adding a generous dose of cotija cheese, and hitting it with a smoky chipotle powder. BOOM! Mexican Street Corn Coleslaw perfection.

This isn’t just a side dish; it’s a statement. This Mexican Street Corn Coleslaw screams, “I’m here to party, and I brought the flavor!” And that’s what Cuba Queen is all about: bold, unapologetic flavors that make every day feel like a fiesta.

I’m practically vibrating with excitement to share this Mexican Street Corn Coleslaw recipe with you. Get ready to transform your kitchen into a flavor playground! 🌮🔥✨

INGREDIENTS You Need for This:

This Mexican Street Corn Coleslaw ingredient list is SHORT but mighty! Don’t let the simplicity fool you; each component plays a crucial role in creating the ultimate flavor explosion.

• 1 bag (16 oz) coleslaw mix: This is our base. Feel free to shred your own cabbage and carrots if you’re feeling ambitious!
• 2 cups cooked corn kernels: Fresh off the cob is AMAZING, but frozen (thawed) or canned (drained) corn works in a pinch. Roasting the corn first is my go-to move!
• 1/2 cup Mexican crema: The secret to epic Mexican Street Corn Coleslaw is using crema instead of mayo. It’s tangier and lighter, adding a signature zing.
• 1/4 cup lime juice, freshly squeezed: Fresh is key here, flavor adventurers! Bottled lime juice just doesn’t have the same brightness.
• 1/4 cup cotija cheese, crumbled: This salty, crumbly cheese is the perfect counterpoint to the sweetness of the corn. Don’t skimp!
• 2 tablespoons chopped cilantro: Adds a burst of fresh, herby flavor.
• 1-2 tablespoons chipotle powder: This is where the spice comes in! Start with one tablespoon and add more to taste.
• 1 teaspoon garlic powder: For that garlicky goodness.
• 1/2 teaspoon salt: Enhances all the other flavors.
• 1/4 teaspoon black pepper: A little kick of pepper always helps!

You’ll find the best ingredients for this Mexican Street Corn Coleslaw at your local Latin market. They usually have the freshest crema and cotija.

Here’s the Mexican Street Corn Coleslaw game-changer that will blow your mind: If you can find it, use smoked chipotle powder. The smoky flavor adds a whole new dimension to this slaw.

Splurge on the cotija cheese for this one Mexican Street Corn Coleslaw ingredient – trust me. The flavor difference between fresh cotija and the pre-shredded stuff is night and day.

If you’re on a budget, sour cream can be used in place of crema, although the flavor profile will be slightly different.

To prep your ingredients, roast the corn, chop the cilantro, crumble the cheese, and measure out your spices ahead of time. This will make the assembly process a breeze.

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, let’s get down to business and whip up some seriously delicious Mexican Street Corn Coleslaw! Follow these steps, and you’ll be transported to flavor paradise in no time.

Prepare the Dressing

1. In a large bowl, whisk together the Mexican crema, lime juice, chipotle powder, garlic powder, salt, and pepper. This is the base of our flavor explosion. Don’t stress – your Mexican Street Corn Coleslaw is going to be incredible!

Combine the Ingredients

2. Add the coleslaw mix, cooked corn kernels, cotija cheese, and chopped cilantro to the bowl with the dressing. Make sure everything is evenly distributed for maximum flavor impact. Pro tip for Mexican Street Corn Coleslaw perfection: gently toss the ingredients to avoid bruising the cabbage.

Mix it Up

3. Gently toss all the ingredients together until the coleslaw mix is evenly coated with the dressing. Be careful not to overmix, or the coleslaw will become soggy. This is where your Mexican Street Corn Coleslaw transforms into pure magic!

Chill Out

4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial for achieving the best flavor and texture. In my kitchen, this Mexican Street Corn Coleslaw takes exactly 45 minutes to reach peak deliciousness in the fridge.

Taste and Adjust

5. Before serving, give the Mexican Street Corn Coleslaw a taste and adjust the seasonings as needed. Add more chipotle powder for extra spice, or a squeeze of lime juice for extra tang. Your Mexican Street Corn Coleslaw should look vibrant, smell amazing, and taste like a fiesta in your mouth!

Serve and Enjoy

6. Serve your Mexican Street Corn Coleslaw immediately or store it in the refrigerator for up to 2 days.

Here’s where most people mess up their Mexican Street Corn Coleslaw – but not you! Make sure your corn is cooled before adding it to the coleslaw mix. Warm corn will wilt the cabbage and make the slaw soggy.

While your Mexican Street Corn Coleslaw is working its magic in the fridge, grab your camera – this is Instagram gold! A vibrant picture of your creation will make everyone drool.

If you want to make this corn slaw recipe ahead of time, prepare the dressing and store it separately from the coleslaw mix and other ingredients. Combine everything just before serving to prevent the coleslaw from becoming soggy.

If you’re using fresh corn, roast it with the husks on for best results. Soak the corn in water for 30 minutes before grilling to prevent the husks from burning. The kernels should be slightly charred and sweet.

For a spicier spicy coleslaw, add a pinch of cayenne pepper to the dressing.

Don’t be afraid to experiment with different types of cheese. Queso fresco is a great alternative to cotija.

PRESENTATION:

Presentation is key, flavor adventurers! This Mexican Street Corn Coleslaw is so vibrant and flavorful that it deserves a presentation to match.

People absolutely lose their minds when I serve this Mexican Street Corn Coleslaw at backyard barbecues. It’s the perfect side dish to grilled meats, tacos, or even just on its own with some tortilla chips.

This Mexican Street Corn Coleslaw absolutely slays at dinner parties! I like to serve it in individual ramekins, garnished with a sprig of cilantro and a sprinkle of cotija cheese.

For maximum impact, serve this Mexican Street Corn Coleslaw chilled. The cold temperature enhances the flavors and provides a refreshing contrast to spicy dishes.

Pair this recipe for Mexican Street Corn Coleslaw with grilled chicken or fish tacos for a complete and satisfying meal. The creamy, tangy slaw perfectly complements the savory filling.

You can even use this recipe for Mexican Street Corn Coleslaw as a topping for burgers or sandwiches. It adds a burst of flavor and texture that will take your meal to the next level.

If you have any leftover elote slaw, don’t throw it away! Use it as a filling for quesadillas or as a topping for nachos.

For an Instagram-worthy plating technique, layer the Mexican coleslaw in a clear glass bowl, alternating between the coleslaw and a drizzle of crema. Garnish with cilantro and cotija cheese.

For a seasonal variation, add grilled peaches or mango to the recipe for Mexican Street Corn Coleslaw during the summer months. The sweetness of the fruit pairs perfectly with the spicy, tangy slaw.

This street corn salad also adds a great side to Mexican Beef Chile Verde.

FAQS:

Got questions, flavor adventurers? I’ve got answers! Here are some frequently asked questions about my Mexican Street Corn Coleslaw, based on real cooking challenges and community feedback.

Can I make this Mexican Street Corn Coleslaw spicier?

A: Absolutely! Add more chipotle powder to the dressing, or even a pinch of cayenne pepper. You can also use a spicier variety of chili powder. I once added a minced jalapeño to the dressing for an extra kick, and it was 🔥!

What if I don’t have Mexican crema for my Mexican Street Corn Coleslaw?

A: Sour cream or Greek yogurt can be used as a substitute, although the flavor profile will be slightly different. Sour cream will have a tangier flavor, while Greek yogurt will be thicker and creamier. Don’t be afraid to experiment and find what works best for you.

How do I know when my Mexican Street Corn Coleslaw is perfectly done?

A: The Mexican Street Corn Coleslaw is “done” when the flavors have melded together and the cabbage is slightly softened but still has a bit of crunch. This usually takes about 30 minutes in the refrigerator. Give it a taste and adjust the seasonings as needed.

Can I use frozen corn instead of fresh corn for this Mexican Street Corn Coleslaw recipe?

A: Yes, frozen corn works great in this Mexican Street Corn Coleslaw recipe! Just make sure to thaw it completely and drain any excess water before adding it to the slaw. Roasting the frozen corn adds extra flavor.

How long will this Mexican Street Corn Coleslaw last in the refrigerator?

A: This Mexican Street Corn Coleslaw will last for up to 2 days in the refrigerator. After that, the cabbage will start to wilt and the flavors will start to fade.

Can I add other vegetables to this Mexican Street Corn Coleslaw?

A: Absolutely! Diced red onion, bell peppers, or jalapeños would all be great additions. Get creative and add whatever vegetables you like.

Is this Mexican Street Corn Coleslaw gluten-free?

A: Yes, this Mexican Street Corn Coleslaw is naturally gluten-free. However, always check the labels of your ingredients to ensure that they are gluten-free.

You got this, flavor adventurers! Don’t be afraid to get creative and make this elote slaw your own.

CONCLUSION:

This Mexican Street Corn Coleslaw isn’t just a recipe; it’s a flavor adventure. It embodies everything Cuba Queen stands for: bold, unapologetic flavors that make every meal a celebration. It’s tangy, creamy, spicy, and oh-so-delicious.

My Mexican Street Corn Coleslaw Power Tips:

• Roast your corn for maximum flavor!
• Don’t skimp on the cotija cheese!
• Taste and adjust the seasonings to your liking!

I’ve created several Mexican Street Corn Coleslaw variations that I absolutely love. I’ve added grilled pineapple, diced avocado, and even crispy bacon.

The Mexican Street Corn Coleslaw version that gets the biggest reactions is the one with grilled shrimp. The combination of the sweet shrimp, the spicy slaw, and the creamy dressing is simply irresistible.

I’m confident that you can make this zesty Mexican Street Corn Coleslaw your signature dish. It’s easy to make, it’s packed with flavor, and it’s always a crowd-pleaser.

So go ahead, flavor adventurers, and create some Mexican Street Corn Coleslaw memories. I can’t wait to see your creations! Share your results with me on social media using #CubaQueenRecipes. This Mexican Street Corn Coleslaw is sure to blow your taste buds.

Check out these other great recipes: Mexican Corn Ribs Recipe, Sweet Marshmallow Popcorn Balls.

This easy Mexican Street Corn Coleslaw reminds me of another flavor explosion, check out this recipe Mexican Street Corn Coleslaw – Lord Byron’s Kitchen.

If this recipe rocks your world, you NEED to try this Mexican Street Corn Slaw – Jo Cooks.

For more bold flavor adventures, check out Street Corn Slaw with Creamy Chipotle Dressing.

Now, go forth and conquer the kitchen with this Mexican Street Corn Coleslaw! 🔥🌮✨

Print

Mexican Street Corn Coleslaw

Print Recipe

Pin Recipe

This vibrant Mexican Street Corn Coleslaw combines the creamy, tangy flavors of elote with the crunch of coleslaw. It’s a quick and easy side dish perfect for potlucks, barbecues, or any fiesta!

• Author: Quinn
• 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 1x2x3x

• 1 bag (16 oz) coleslaw mix
• 2 ears corn, grilled or boiled 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 lime juice, freshly squeezed
• 1-2 tablespoons chopped cilantro, plus more for garnish
• 1/2 teaspoon chili powder, plus more for garnish
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste
• Optional: 1 jalapeno, seeded and finely diced

Cook Mode Prevent your screen from going dark

Instructions

1. In a large bowl, combine the coleslaw mix and corn kernels.
2. In a separate small bowl, whisk together the mayonnaise, sour cream (or Mexican crema), cotija cheese, lime juice, cilantro, chili powder, garlic powder, salt, and pepper. If using, add the diced jalapeno.
3. Pour the dressing over the coleslaw and corn mixture. Toss gently to combine until everything is well coated.
4. Taste and adjust seasonings as needed. Add more lime juice for tanginess, chili powder for heat, or salt and pepper to taste.
5. Refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Before serving, garnish with additional cotija cheese, cilantro, and a sprinkle of chili powder.

Notes

For a spicier kick, add a pinch of cayenne pepper to the dressing or use more jalapeno. Serve chilled as a side dish, or use it as a topping for tacos or grilled meats.