5 from 12 votes
Mexican Street Corn Coleslaw
Mexican Street Corn Coleslaw features grilled corn combined with shredded red and green cabbage, cotija cheese, red onion, cilantro, and jalapeño, tossed in a creamy dressing with mayonnaise, crema, lime juice, and spices like cumin and smoked paprika. The result is a fresh, vibrant slaw with smoky, tangy, and slightly spicy flavors, making it a flavorful side dish often paired with Mexican meals.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
6
Calories:
273 kcal
Course:
Side Dish, Salad
Cuisine:
Mexican
Ingredients
- 4 corn cleaned and grilled* (see Notes for corn options, ears, fresh
- 2 cups red cabbage shredded
- 2 cups green cabbage shredded (use a bag of cole slaw mix to save time)
- ½ cup cotija cheese queso fresco may be subsituted
- ⅓ cup onion red, chopped
- ⅓ cup cilantro finely minced
- 1 jalapeno pepper seeded and diced very small, or to taste, or 2 jalapenos
- ½ cup mayonnaise
- ½ cup crema or sour cream, Mexicana style
- 2 tablespoons lime juice freshly squeezed
- 1 teaspoon cumin or to taste
- 1 teaspoon smoked paprika or to taste
- 1 teaspoon chili powder or to taste
- 1 teaspoon salt plus more to taste if desired
Instructions
Corn, Cheese, and Vegetables
- Grill corn as desired, following the grilling instructions given in my Grilled Corn post, linked in the Notes below.
- After it's been grilled and is cool enough to handle, using a sharp knife, shear the corn from the ears and add it to a large bowl.
- Add the remaining vegetables including the cabbages, cotija, red onions, cilantro, jalapenos, and stir to combine. Tips - If you're sensitive to spicy food or are unsure about the overall heat level, use 1/2 to 1 jalapeno with the seeds and white membranes removed; or simply omit. Jalapenos aren't spicy for me, but everyone is different so start slowly and add to taste. If you can't find cotija or queso fresco, you can either use crumbled feta or simply omit the cheese.
Cup of Yum
Dressing
- To a medium bowl, add all the ingredients, and whisk to combine until smooth. Taste, and make any necessary seasoning adjustments.
Assembly
- Pour the dressing over the vegetables in the large bowl, and stir to coat evenly. Taste again for seasoning balance, and if necessary, add more salt, cumin, chili powder, etc. and stir to combine. Tip - If it tastes at all flat or boring, it likely needs more salt. You're seasoning a large quantity of vegetables which can be bland on their own, so don't be afraid to add additional salt (or other spices), to taste.
- Cover, refrigerate, and serve chilled. Before serving, optionally garnish with additional cilantro, cheese, fresh parsley, or as desired. Make-Ahead - You can make this up to 24 hours in advance, noting that it will become more 'soupy' as it sits, as the natural juices from the vegetables seep out in the presence of salt. Storage - Leftovers will keep for up to 3-5 days airtight in the fridge, noting that the everything will become softer and soupier as it sits which is simply the nature of coleslaw.
Notes
- Grill fresh corn on an outdoor grill or grill pan for best flavor; white or yellow sweet corn can be used.
- If unable to grill fresh corn, previously grilled frozen corn is recommended, but thaw and drain well to avoid soggy slaw.
- Canned corn can be used if necessary but tends to have less flavor and a softer texture; drain thoroughly before use.
Nutrition Information
Serving
1portion
Calories
273kcal
(14%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.04g
(2%)
Cholesterol
30mg
(10%)
Sodium
683mg
(28%)
Potassium
359mg
(8%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1005IU
(20%)
Vitamin C
35mg
(39%)
Calcium
115mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 273
% Daily Value*
| Serving | 1portion | |
| Calories | 273kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 30mg | 10% |
| Sodium | 683mg | 28% |
| Potassium | 359mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1005IU | 20% |
| Vitamin C | 35mg | 39% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.