Mexican Street Corn Coleslaw
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!
- 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
- 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
Instructions
- In a large bowl, combine the coleslaw mix and corn kernels.
- 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.
- Pour the dressing over the coleslaw and corn mixture. Toss gently to combine until everything is well coated.
- Taste and adjust seasonings as needed. Add more lime juice for tanginess, chili powder for heat, or salt and pepper to taste.
- Refrigerate for at least 30 minutes to allow the flavors to meld together.
- 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.
Find it online: https://cubaqueen.com/mexican-street-corn-coleslaw/