Mexican Street Corn Coleslaw

Crisp red and green cabbage, sweet corn, spicy jalapenos, fresh green onions, and salty cotija cheese all meet in the middle to create this most delicious Mexican Street Corn Coleslaw. With its creamy, zingy, and tart dressing, this coleslaw will most definitely please the toughest critic!

Some coleslaw recipes are meant to be paired with certain mains.  For example, I think a creamy, mayonnaise-based coleslaw works best with fried chicken.  But, if I’m topping a hot dog with slaw, I prefer to use a vinegar-based or a tart coleslaw. Mexican Street Corn Coleslaw brings together the best of both worlds!

This coleslaw is inexpensive and easy enough to be considered a very tasty summer side dish.  But, it is also hearty and filling enough to stand on its own and be called a salad rather than just a common side!  To be perfectly honest, with everything that’s going on in this recipe, I bet you I could eat a big bowl of it as a complete meal and be totally satisfied.

One of my favourite things about coleslaw is how forgiving it can be; you really can’t mess it up!  It is also easy to add things, omit things, or change things up to suit your personal tastes.  For example, this coleslaw has both red and green cabbage in it, but not everyone wants to purchase two types of cabbage. So, skip the red cabbage if that’s what you prefer. This coleslaw has jalapenos too, but not everyone likes that either, so perhaps you can just skip it or replace it with bell peppers if that’s more your style. It’s all about what you like.

CORN IN COLESLAW?

I know I’m going to get a comment about this, so I’m going to address it here and now.  Most of us will associate coleslaw with summer, right?  Do you know what else is associated with summer?  Corn!  Coleslaw is most often made up of crispy vegetables, like cabbage and carrots.  Well, corn is crisp, so why not?  Finally, most coleslaw recipes have some element of sweetness to it, such as honey or sugar.  Corn is sweet!  Do you see where I’m going with this?

Long gone are the days when coleslaw needed to consist of just cabbage and carrots!  There are literally hundreds of coleslaw styles out there and I am certainly not opposed to trying them all!  To be honest, I love coleslaw so much and have tried so many types over the years.  But, I would never be able to choose a favourite, because as I previously said, it is hard to make a bad coleslaw.

Besides all of that, there is the fact that this recipe is inspired by Mexican Street Corn, otherwise known as elotes. Street Corn is a classic Mexican street food where corn on the cob is charred on the grill and then coating it with a sauce made of mayonnaise, sour cream, cotija cheese, chile powder, and lime. In this recipe, I have combined all of those flavours with the familiar ingredients that make up a good coleslaw.

HERE IS WHAT YOU WILL NEED TO MAKE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Cabbage – I’m using green and red cabbage that I have shredded using my vegetable peeler.  You can use a food processor or even finely chop it with a knife.
• Corn – You can use well-drained canned corn here, or you can use fresh corn that has been cooked, cooled, and removed from the cob.  Frozen corn that has been cooked and cooled will also work!
• Jalapeno – For flavour and heat. You can omit the jalapeno if you prefer.
• Green Onions – These add a delicate onion flavour without overpowering the salad.  They add freshness and colour too.
• Mayonnaise – You can use full-fat or fat-free mayonnaise.
• Lime Juice – For optimum flavour, use freshly squeezed lime juice. 
• Parsley – Just a little bit for freshness, colour, and garnish. You could also use cilantro. I always use parsley instead because I don’t like the taste of cilantro.
• Salt & Ground Black Pepper
• Chili Powder
• Cotija – This is a Mexican cheese which is salty and crumbly much like feta. You can use feta or even parmesan if you cannot locate cotija.

HOW TO MAKE MEXICAN STREET CORN COLESLAW

Start with preparing the dressing for the coleslaw.  Measure the mayonnaise, lime juice, chili powder, salt, and ground black pepper into a small mixing bowl.  Whisk until well combined and set the dressing aside.

Next, prepare the vegetables.  Remove the outer leaves and any leaves that are discoloured or not fresh from the cabbage.  Discard those into your compost bin.  Use a vegetable peeler to shred the cabbage into long thin strands.  You can also use a food processor or a box grater to shred the cabbage.  Place the cabbage into a large mixing bowl. 

Next, chop the green onions thinly and finely chop the jalapeno. Add both to the bowl with the cabbage.  Chop the parsley or cilantro, if using, and add that to the bowl too. No matter if you’re using canned corn, frozen corn or cooked fresh corn, be sure to drain it well.  If your corn is wet, it will dilute the dressing.  Add the corn to the bowl. 

Finally, whisk the dressing mixture again, ensuring that nothing has settled to the bottom.  Lastly, add in the cheese. Pour this mixture over the vegetables and toss well with tongs until thoroughly mixed.  Transfer to a food-safe container with a tight-fitting lid and refrigerate for at least two hours.  Before serving, toss once more.

MORE MEXICAN-INSPIRED RECIPES

I love Mexican food! Well, I guess you could say they are Americanized versions of Mexican food. Here at Lord Byron’s Kitchen, you will find numerous Mexican-inspired recipes to try. In terms of meat, I have a wonderful Braised Mexican Beef, although, since we’re in summer mode, maybe grilled Mexican Chicken Skewers would be most fitting.

To accompany this Mexican Street Corn Coleslaw, why not try my Mexican Street Corn Pasta Salad? It’s really good and looking back at it right now is making me want to prepare it once again. Finally, keeping with the salad theme, I have a delicious Mexican Corn and Black Bean Salad recipe that is one of my all-time favourite summer sides! You have to try it!

STORING COLESLAW

Coleslaw is a salad that stores quite well and can last for several days.  A vinegar-based coleslaw can last much longer than a mayonnaise-based, creamy coleslaw. This coleslaw will keep fresh for two to three days in your refrigerator. If stored, before serving, toss the coleslaw well, because the dressing will have settled to the bottom of the container.

CAN YOU MAKE THIS AHEAD OF TIME?

That’s the beauty of coleslaw, isn’t it!?  You can make it a day or two in advance without compromising the texture or the flavour.  Coleslaw just seems to get better and better over time.  Even though I am a huge advocate for making things ahead of time, I would not make this coleslaw more than 48 hours before I was planning to serve it.  Keep in mind that the longer it sits before you serve it, the more wilted the cabbage will become. Consider doing all of the prep, even making the dressing ahead of time, but not mixing the coleslaw until two hours before serving.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!