Mexican Street Corn Coleslaw

Mexican Street Corn Coleslaw (also known as Elote Coleslaw) is a fresh and vibrant twist on the classic coleslaw, inspired by the flavors of Mexican street corn (Elote). It’s creamy, tangy, and just the right amount of spicy. The combination of crunchy cabbage, sweet corn, creamy dressing, and bold toppings like cotija cheese and chili powder creates a perfect balance of flavors.

Here’s a simple recipe to make Mexican Street Corn Coleslaw:

Mexican Street Corn Coleslaw

Ingredients:

• For the Coleslaw:

  • 4 cups shredded green cabbage (about half a medium head)

  • 1 cup shredded red cabbage (optional, for color)

  • 1 cup corn kernels (fresh, frozen, or grilled corn off the cob)

  • 1/2 cup shredded carrots (optional, for extra color and crunch)

  • 1/4 cup cilantro, chopped (optional for freshness)

• For the Dressing:

  • 1/2 cup mayonnaise

  • 1/4 cup sour cream (or Greek yogurt for a healthier version)

  • 1-2 tbsp lime juice (freshly squeezed)

  • 1-2 tbsp milk (adjust for desired creaminess)

  • 1 tsp garlic powder

  • 1/2 tsp chili powder (adjust for spice level)

  • 1/4 tsp cumin

  • 1/4 tsp smoked paprika

  • 1-2 tbsp honey or agave syrup (optional for sweetness)

  • Salt and pepper, to taste

• Toppings:

  • 1/4 cup cotija cheese, crumbled (or feta cheese as a substitute)

  • 1 tsp chili powder or tajín seasoning (for sprinkling)

  • 1-2 tbsp fresh cilantro, chopped (for garnish)

  • Lime wedges (for serving)

Instructions:

1. Prepare the Corn:

   • If using fresh corn, grill or roast the corn until charred and cooked through. You can also use canned or frozen corn, but grilling or charring fresh corn gives it an authentic, smoky flavor. After grilling, cut the kernels off the cob.

   • If using frozen corn, simply thaw it and sauté it in a hot skillet for a couple of minutes to get a little bit of a char.

2. Make the Dressing:

   • In a large bowl, whisk together the mayonnaise, sour cream, lime juice, and milk until smooth and creamy.

   • Add the garlic powder, chili powder, cumin, smoked paprika, and honey/agave (if using) to the dressing. Stir to combine, and taste for seasoning. Add salt and pepper as needed. Adjust the level of lime juice or sweetness to your taste.

3. Prepare the Coleslaw:

   • In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots (if using).

   • Add the charred corn kernels and chopped cilantro to the mix.

4. Toss the Salad:

   • Pour the dressing over the cabbage and corn mixture and toss until everything is evenly coated. If the slaw seems too thick, add a little more milk or lime juice to reach your desired consistency.

5. Finish with Toppings:

   • Sprinkle the crumbled cotija cheese over the top of the slaw.

   • Add a light sprinkle of chili powder or tajín seasoning for extra flavor and a pop of color.

   • Garnish with fresh cilantro and serve with lime wedges on the side.

6. Serve:

   • Serve immediately or refrigerate for about 30 minutes to let the flavors meld together. It can also be made ahead of time and stored in the fridge for a few hours before serving.

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Tips:

• Grilled Corn: If you’re using fresh corn, grilling it adds an incredible smoky flavor that brings the dish closer to the traditional Mexican street corn. If you’re short on time, a grill pan or broiler can also work.

• Adjust the Spice: If you like things spicier, add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing.

• Make it Vegan: For a vegan version, swap the mayonnaise for vegan mayo and use vegan sour cream. You can also replace the cotija cheese with vegan cheese or skip it entirely.

• Use Pickled Jalapeños: For a tangy, spicy twist, you can chop up some pickled jalapeños and mix them in or use them as a topping.

Serving Suggestions:

• Tacos: This Mexican Street Corn Coleslaw makes an excellent side for tacos, especially grilled chicken tacos, fish tacos, or pulled pork tacos.

• BBQ: Serve alongside any grilled or BBQ meats like pulled pork, BBQ chicken, or grilled steak.

• Grilled Veggies: This slaw is also a great accompaniment to grilled veggies like zucchini, bell peppers, and corn on the cob.

This Mexican Street Corn Coleslaw is bursting with vibrant flavors and textures, offering a creamy, smoky, and slightly tangy balance. It’s a perfect side dish for summer gatherings, BBQs, or just as a unique addition to your dinner table! Enjoy!