Get ready to fall in love with a side dish that takes your taste buds on a vibrant journey with every bite! This Mexican Street Corn-Inspired Coleslaw Recipe brilliantly captures the bold and zesty flavors of classic Mexican street corn, bringing a creamy, tangy, and slightly spicy twist to the traditional coleslaw you know and love. It’s packed with crunchy cabbage, sweet corn, jalapeño heat, and a sprinkle of crumbly cotija cheese, making it the perfect companion for just about any meal or a standout salad at your next gathering.
Ingredients You’ll Need
This Mexican Street Corn-Inspired Coleslaw Recipe is as much about simplicity as it is about flavor. Each ingredient plays a crucial role, balancing texture, color, and that signature tangy kick that makes this dish so irresistible.
- 8 cups shredded green cabbage: The crunchy base that adds freshness and volume.
- 2 cups shredded red cabbage: Adds beautiful color and a slightly sweeter crunch.
- 2 cups canned corn, well-drained: Brings the sweet and juicy corn flavor inspired by Mexican street corn.
- 1 large jalapeño, diced: Adds just the right amount of heat and spice.
- 1/2 cup sliced green onions: Offers a mild onion bite and freshness.
- 1 cup mayonnaise: The creamy ingredient that binds everything together.
- 1 tablespoon fresh lime juice: Gives a sharp, zesty brightness that wakes up the whole salad.
- 1/4 cup chopped parsley (or cilantro): Adds an herbal note and vibrant green color.
- 1/2 teaspoon ground black pepper: Adds subtle heat and depth.
- 1/4 teaspoon salt: Enhances all the natural flavors.
- 1/2 teaspoon chili powder: Brings smoky warmth reminiscent of street corn spices.
- 1/2 cup crumbled cotija cheese (or feta): Delivers salty, crumbly richness for that authentic Mexican flair.
How to Make Mexican Street Corn-Inspired Coleslaw Recipe
Step 1: Prepare the Dressing
Begin by whisking together mayonnaise, fresh lime juice, chili powder, salt, and black pepper in a small bowl until the mixture is smooth and well combined. This dressing is the heart of the recipe, delivering a creamy tanginess with a gentle kick that’s essential for capturing that street corn essence.
Step 2: Prepare the Coleslaw
Shred both the green and red cabbage thinly—this will give the coleslaw delightful crunch and vivid color. Toss the cabbage into a large mixing bowl along with chopped green onions, finely diced jalapeño for that spicy pop, chopped parsley or cilantro for freshness, and the well-drained canned corn. Finally, sprinkle the crumbled cotija cheese on top to add a salty, crumbly texture reminiscent of the iconic Mexican street corn experience.
Step 3: Combine and Toss
Give the dressing a quick re-whisk to ensure it’s perfectly blended, then pour it over the veggie and cheese mixture. Toss everything together thoroughly with tongs until each strand of cabbage and kernel of corn is beautifully coated with the zesty dressing—this is when all the flavors really start to come alive.
Step 4: Chill and Serve
Transfer your masterpiece to an airtight container and pop it in the fridge for at least two hours. Chilling not only melds the flavors but also lets the coleslaw develop that refreshing, crisp texture that truly makes this Mexican Street Corn-Inspired Coleslaw Recipe unforgettable. Give it a quick toss before serving to revive its brightness.
Step 5: Serve
Whether you’re pairing it with tacos, grilled meats, or simply craving a bright, flavorful side, this coleslaw is ready to steal the show. Enjoy every bite of this tangy, refreshing, and colorful dish that will quickly become a favorite at your table.
How to Serve Mexican Street Corn-Inspired Coleslaw Recipe
Garnishes
To elevate the presentation and add extra flavor bursts, sprinkle additional crumbled cotija cheese and a little extra chili powder on top just before serving. A sprinkle of fresh chopped cilantro and a few lime wedges on the side bring freshness and the option for guests to brighten their servings further.
Side Dishes
This coleslaw pairs wonderfully with grilled chicken, carne asada, or even a simple burger. It’s also fantastic alongside Mexican mainstays like enchiladas or fajitas, where its crisp texture and creamy-spicy profile complement smoky and savory dishes flawlessly.
Creative Ways to Present
Try serving this Mexican Street Corn-Inspired Coleslaw Recipe inside crunchy taco shells or atop grilled corn for a double dose of sweet and spicy goodness. For a fun party appetizer, spoon it onto small tostadas and garnish with a drizzle of spicy crema for an irresistible bite-sized treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover coleslaw in an airtight container in the refrigerator. It keeps well for up to 3 days, during which the flavors deepen but the cabbage might soften slightly, so enjoy it sooner rather than later for the best crunch.
Freezing
Due to the fresh vegetables and creamy dressing, this Mexican Street Corn-Inspired Coleslaw Recipe doesn’t freeze well. The texture and flavor are best preserved when enjoyed fresh or refrigerated briefly.
Reheating
Because this is a cold coleslaw recipe, it’s best served chilled and not reheated. Simply give it a good stir after taking it out of the fridge and serve immediately for the best taste and texture.
FAQs
Can I make this coleslaw vegan?
Absolutely! Swap the mayonnaise for a vegan mayo and use a plant-based cheese or omit the cheese entirely, and you’ll still have a flavorful and satisfying salad with all the boldness of the original.
Can I use fresh corn instead of canned?
Yes! Fresh corn cut off the cob will add a lovely sweetness and crunch. Just lightly cook or blanch the kernels if you prefer them slightly tender before combining with the other ingredients.
What can I substitute for cotija cheese?
If cotija is hard to find, feta cheese makes an excellent substitute, offering a similar salty and crumbly texture that complements the dish’s flavors beautifully.
How spicy is this coleslaw?
The jalapeño and chili powder add a gentle to moderate heat level, but you can easily adjust the spice by reducing or increasing the jalapeño amount or leaving out the seeds if you prefer it milder.
Can this Mexican Street Corn-Inspired Coleslaw Recipe be made ahead for parties?
Definitely! Making it a few hours or even the day before a party allows the flavors to marry beautifully, making it an excellent option for meal prep and entertaining.
Final Thoughts
This Mexican Street Corn-Inspired Coleslaw Recipe is everything you could want in a side salad: bright, colorful, creamy, spicy, and fresh. It’s an effortless way to bring that festive Mexican street food flair right into your kitchen, and once you make it, you’ll be reaching for it again and again to brighten up your meals. Go ahead, try it out and share this deliciousness with friends and family—you won’t be disappointed!
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Mexican Street Corn-Inspired Coleslaw Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn-Inspired Coleslaw is a vibrant and tangy side dish that combines the crunch of green and red cabbage with the sweet pop of canned corn, spicy jalapeño, and creamy cotija cheese. Tossed in a zesty lime and chili powder mayonnaise dressing, it offers a refreshing twist on traditional coleslaw, perfect as a summer accompaniment or a flavorful topping.
Ingredients
Vegetables and Cheese
- 8 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 cups canned corn, well-drained
- 1 large jalapeño, diced
- 1/2 cup sliced green onions
- 1/4 cup chopped parsley (or cilantro)
- 1/2 cup crumbled cotija cheese (or feta)
Dressing
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, fresh lime juice, chili powder, salt, and black pepper until the mixture is smooth and well combined. Set this dressing aside to allow the flavors to meld.
- Prepare the Coleslaw: Shred both the green and red cabbage finely and place them in a large mixing bowl. Dice the jalapeño and slice the green onions, then add them to the cabbage. Incorporate the chopped parsley or cilantro along with the well-drained canned corn. Finally, sprinkle in the crumbled cotija or feta cheese to add salty, creamy notes to the mix.
- Combine and Toss: Whisk the dressing once more to ensure even consistency, then pour it over the vegetable and cheese mixture. Use tongs to toss everything thoroughly, making sure every ingredient is coated evenly with the flavorful dressing.
- Chill and Serve: Transfer the coleslaw to an airtight container and refrigerate it for at least 2 hours. This chilling step allows the flavors to meld and the cabbage to soften slightly. Before serving, toss the coleslaw again to refresh and distribute the dressing.
- Serve: Present this vibrant and tangy Mexican street corn-inspired coleslaw as a delicious side dish to grilled meats, tacos, or as a fresh topping to your favorite dishes.
Notes
- You can substitute cotija cheese with feta cheese for a similar salty flavor.
- Adjust the amount of jalapeño based on your preferred spice level or omit for a milder dish.
- For a dairy-free alternative, skip the cheese and use a vegan mayonnaise.
- Chilling the coleslaw for at least 2 hours is key to allowing the flavors to blend well.
- This coleslaw can be prepared ahead of time and stored in the refrigerator for up to 2 days.
