Mexican Street Corn Coleslaw is a delightful twist on the traditional coleslaw, inspired by the popular Mexican street food known as Elote. This dish is a colorful and vibrant combination of fresh veggies, creamy dressing, and zesty flavors that come together to create a refreshing side. Ideal for barbecues, picnics, or casual weeknight dinners, this coleslaw brings a burst of flavor to any meal. Perfectly crunchy and creamy, it enchants the taste buds with the sweetness of corn, the heat of jalapeño, and the tanginess of lime.
Why Make This Recipe
There are several reasons to whip up a batch of Mexican Street Corn Coleslaw. First, it’s incredibly easy to prepare, making it a great option for cooks of all skill levels. With just a few simple steps and readily available ingredients, you can have a fresh and delicious side dish ready in no time.
Second, this coleslaw offers a winning combination of flavors and textures. The sweetness from the corn, the crunch from the cabbage, and the creaminess of the dressing create a perfect balance. Additionally, this dish is visually appealing, with its vibrant mix of green and red cabbage alongside golden corn and bright green cilantro.
Furthermore, it’s a versatile recipe. You can serve it alongside grilled meats, tacos, or even enjoy it on its own as a light meal. It also keeps well in the refrigerator, making it an ideal make-ahead dish for gatherings. Whether at a summer barbecue or a cozy family dinner, this coleslaw will impress your guests and family alike.
How to Make Mexican Street Corn Coleslaw
Making Mexican Street Corn Coleslaw is straightforward and quick. Follow these simple steps to create a delicious dish that everyone will love.
Ingredients:
- 1 cup frozen corn kernels
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 small jalapeño, finely chopped
- 2 green onions, sliced
- ½ cup crumbled feta cheese
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh cilantro
- ½ teaspoon salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
Directions:
- In a large mixing bowl, combine the green and red cabbage, corn, jalapeño, and green onions. Mix well.
- In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, salt, smoked paprika, and chili powder.
- Pour the dressing over the cabbage mixture and toss to coat all the ingredients evenly.
- Add the crumbled feta cheese and chopped cilantro. Mix gently to combine.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
How to Serve Mexican Street Corn Coleslaw
Mexican Street Corn Coleslaw is best served chilled, making it a perfect addition to any summer meal or festive gathering. You can place it in a large serving bowl or individual dishes to add a pop of color to your table.
This coleslaw pairs wonderfully with grilled meats such as chicken, steak, or pork. It can also accompany tacos, burritos, or quesadillas, adding a refreshing crunch to your meal. If you’re hosting a taco bar, this coleslaw can be a tasty filling option – just scoop some onto a soft tortilla!
For a lighter option, this coleslaw can be served on its own as a meat-free meal or side dish alongside chips and salsa. If you like, top it off with some extra cilantro or lime wedges for added flavor and flair.
How to Store Mexican Street Corn Coleslaw
To maintain freshness, it’s best to store Mexican Street Corn Coleslaw in an airtight container in the refrigerator. This coleslaw can last for about 3 to 5 days when properly stored.
If you need to prepare it in advance, feel free to make the coleslaw a day ahead of your gathering. Just be sure to add the feta cheese and cilantro right before serving to prevent these ingredients from losing their texture and flavor.
Avoid freezing coleslaw, as the texture of the vegetables and dressing may not hold up well after thawing. Refrigeration is the best option for preserving this delicious dish.
Tips to Make Mexican Street Corn Coleslaw
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Fresh Ingredients: Always use fresh ingredients for the best flavor. If you can, choose fresh corn rather than frozen for a sweeter taste and crunch.
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Adjust the Heat: If you prefer a milder flavor, you can skip the jalapeño or remove the seeds to reduce the heat. Conversely, if you love spice, consider adding extra jalapeño or using a spicier variety.
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Herb Alternatives: Fresh cilantro is typical in this recipe, but if you’re not a fan, try parsley or even mint for a different flavor profile.
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Dressing Variations: Feel free to play with the dressing by adding other ingredients like lime zest, garlic, or even a splash of hot sauce for an extra kick.
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Add Crunch: To elevate the crunch factor, consider adding other chopped veggies like bell peppers or radishes for additional texture and flavor.
Variations
While the classic Mexican Street Corn Coleslaw is fantastic on its own, it’s easily customizable. Here are some variations to try:
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Mexican Street Corn Salad: Instead of using cabbage, you can create a Mexican street corn salad by using a base of lettuce or spinach. Just mix the other ingredients and serve it as a sit-down salad.
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Creamy Avocado Dressing: Swap out the mayonnaise and sour cream for a creamy avocado dressing. Just blend ripe avocado, lime juice, garlic, and a bit of water until smooth.
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Add More Protein: For a more filling dish, add some black beans or cooked chicken to the coleslaw to turn it into a complete meal.
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Fruit Additions: Incorporate some diced mango or pineapple for a tropical twist that complements the spiciness of the jalapeño.
FAQs
1. Can I use fresh corn instead of frozen?
Yes! Fresh corn will add more sweetness and crunch to your coleslaw. Just cook and cool it before mixing it in.
2. How long does the coleslaw last in the fridge?
When stored in an airtight container, Mexican Street Corn Coleslaw can last up to 3 to 5 days in the refrigerator.
3. Can I make this coleslaw in advance?
Absolutely! This coleslaw can be made a day ahead of time. Just wait to add the feta and cilantro until right before serving to keep them fresh.
4. Is this recipe spicy?
The heat mainly comes from the jalapeño. You can control the spice level by removing the seeds or omitting the pepper completely for a milder dish.
This Mexican Street Corn Coleslaw is not just a dish; it’s an experience filled with flavors and colors that will brighten up your meals. The complexity of taste combined with the simplicity of preparation makes it a must-try addition to your culinary repertoire. Enjoy your cooking adventure!
Mexican Street Corn Coleslaw
Equipment
- Large Mixing Bowl
- Cutting Board
- Knife
Ingredients
Slaw Base
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 1/2 cups grilled corn kernels fresh or frozen and thawed
- 1/4 cup chopped cilantro fresh
- 1/4 cup crumbled cotija cheese or feta
Dressing
- 1/3 cup mayonnaise
- 1 tablespoon lime juice freshly squeezed
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon salt or to taste
Instructions
- In a large bowl, combine the green cabbage, red cabbage, corn, cilantro, and cotija cheese.
- In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, smoked paprika, and salt.
- Pour the dressing over the slaw mixture and toss until evenly coated.
- Chill for 10 minutes before serving to allow flavors to meld. Garnish with extra cilantro or cotija if desired.
