Mexican Street Corn Coleslaw

Mexican Street Corn Coleslaw is a delightful fusion of two beloved dishes: the creamy, tangy coleslaw and the bold, zesty Mexican street corn. This combination creates a side dish that is perfect for summer barbecues, potlucks, or as a vibrant addition to any meal. The blend of crunchy cabbage, sweet corn, tangy lime, and creamy dressing offers a refreshing and flavorful experience. This recipe not only captures the essence of traditional coleslaw but also infuses it with the rich flavors and textures of Mexican street corn, making it a versatile and crowd-pleasing dish.

Mexican street corn, or “elote,” is a popular street food in Mexico, typically consisting of grilled corn on the cob slathered with mayonnaise, cotija cheese, chili powder, and lime juice. This coleslaw version takes those same ingredients and incorporates them into a classic coleslaw base, resulting in a unique dish that can be enjoyed all year round. The creamy dressing, the crunch of fresh vegetables, and the burst of citrus from the lime juice make this coleslaw a standout side dish.

One of the great things about this recipe is its versatility. You can easily customize it with additional ingredients or adjust the flavors to suit your taste. Below, you’ll find a detailed recipe for Mexican Street Corn Coleslaw, along with several variations and substitutions to help you create the perfect dish for your needs.

INGREDIENTS:

4 cups shredded green cabbage

1/2 cup shredded carrots

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup crumbled cotija cheese

1/4 cup chopped fresh cilantro

1/4 cup lime juice (about 2 limes)

2 cloves garlic, minced

1 teaspoon chili powder

Salt and pepper to taste

DIRECTIONS:

Prepare the Vegetables:

In a large bowl, combine the shredded cabbage, corn, and shredded carrots.

Make the Dressing:

In a separate bowl, whisk together the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, minced garlic, and chili powder until smooth and well combined.

Combine the Ingredients:

Pour the dressing over the vegetable mixture and toss to coat evenly. Season with salt and pepper to taste.

Chill and Serve:

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold, garnished with extra cilantro and cotija cheese if desired …