Mexican Street Corn Coleslaw (Elote-Inspired Slaw)

If you’re looking for a fresh, bold twist on classic coleslaw, this Mexican Street Corn Coleslaw is your answer! Inspired by the famous elote, this creamy and tangy side dish combines the crunch of cabbage with sweet corn, zesty lime, smoky spices, and crumbled cotija cheese. It’s everything you love about Mexican street corn, but in a slaw that pairs perfectly with tacos, grilled meats, or as a potluck standout.

Ingredients

Here’s what you’ll need to whip up this vibrant and flavorful slaw:

4 cups shredded green cabbage
1 1/2 cups corn kernels (frozen and thawed, canned, or grilled fresh off the cob)
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1/2 cup mayonnaise
2 tablespoons sour cream
2 tablespoons fresh lime juice (about 1 lime)
1 tablespoon apple cider vinegar
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and black pepper, to taste
1/3 cup crumbled cotija cheese (or feta as a substitute)
Optional: extra cotija and chili powder for garnish

Instructions

1. Prepare the Veggies

In a large mixing bowl, combine the shredded cabbage, corn kernels, diced red onion, and chopped cilantro.

Tip: For even more flavor, grill fresh corn on the cob until lightly charred before cutting it off and adding it to the mix.

2. Make the Dressing

In a small bowl or measuring cup, whisk together the mayonnaise, sour cream, lime juice, apple cider vinegar, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until smooth and creamy.

3. Combine & Mix

Pour the dressing over the cabbage mixture and toss thoroughly until everything is evenly coated.

4. Add Cheese

Gently fold in the crumbled cotija cheese, making sure it’s evenly distributed.

5. Chill & Serve

Refrigerate for at least 30 minutes to allow the flavors to meld together beautifully. Just before serving, top with an extra sprinkle of chili powder and a bit more cotija cheese for added flair.

Time & Nutrition

Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Calories: ~210 kcal per serving
Servings: 6

Substitutions & Variations

No Cotija? Feta cheese works great as a substitute.
Make it lighter: Use Greek yogurt instead of sour cream or mayo.
Make it spicy: Add diced jalapeños or a pinch of cayenne to the dressing.
Vegan option: Use vegan mayo and omit cheese or use a plant-based alternative.

What to Serve With Mexican Street Corn Coleslaw

This creamy coleslaw is the ultimate summer side dish. It pairs especially well with:

Grilled chicken, steak, or fish
Carnitas, tacos, or burritos
BBQ ribs or burgers
Pulled pork sandwiches
Black bean and rice bowls

Final Thoughts

This Mexican Street Corn Coleslaw is everything you want in a side dish: creamy, tangy, crunchy, and full of flavor. Whether you’re serving it up at your next cookout or looking for a fresh take on taco night, this slaw is sure to impress.

Make it once, and you’ll be adding it to your recipe rotation again and again.