Mexican Street Corn Coleslaw
This zesty coleslaw blends the bold, creamy flavors of Mexican street corn (Elote) with crunchy cabbage for a fresh, crowd-pleasing side dish.
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.
Notes
This coleslaw is perfect for BBQs and tacos. You can make it a few hours in advance and refrigerate until serving.