Zesty Mexican Street Corn Coleslaw Recipe for Summer Fun

The creamy, zesty flavors of Mexican Street Corn Coleslaw will dance on your taste buds like a mariachi band at a fiesta. This dish combines the crunch of fresh cabbage with the smoky notes of roasted corn, all wrapped up in a delicious dressing that speaks to your soul. Picture yourself at a summer barbecue, inhaling the aroma of grilled veggies while this coleslaw adds a pop of color and flavor to your plate.

You know that moment when you take a bite, and it feels like a celebration in your mouth? That’s what this coleslaw delivers! It’s perfect for picnics, backyard gatherings, or just when you want to impress your friends with something that looks fancy but is as easy as pie—well, easier than pie if we’re being honest. So roll up your sleeves and get ready for some culinary fun!

Ingredients for Mexican Street Corn Coleslaw

Here’s what you’ll need to make this delicious dish:

• Shredded Cabbage: Use green or purple cabbage for added color; both types provide great crunch and flavor.

• Fresh Corn: Grill or roast fresh corn on the cob for that authentic smoky flavor that really shines.

• Mayonnaise: Opt for a creamy mayo base to give the dressing its rich texture; vegan mayo works just as well!

• Lime Juice: Freshly squeezed lime juice adds brightness and balances the richness of the mayo.

• Chili Powder: A sprinkle of chili powder brings warmth and depth, perfect for that street food vibe.

• Cilantro: Fresh cilantro brings herbaceous notes; feel free to adjust based on your taste preferences.

For optional toppings:

• Feta Cheese: Crumbled feta adds creaminess and saltiness; it can also be omitted for a dairy-free version.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Mexican Street Corn Coleslaw

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Corn

Start by roasting or grilling the corn until it’s nicely charred. This usually takes about 10–15 minutes over medium heat. Let it cool before cutting the kernels off.

Step 2: Mix Your Dressing

In a large bowl, combine mayonnaise, lime juice, and chili powder. Whisk them together until smooth and creamy—this is where the magic begins!

Step 3: Combine Cabbage and Corn

Add your shredded cabbage and roasted corn kernels into the bowl with the dressing. Toss everything together gently until everything is coated evenly.

Step 4: Add Herbs

Stir in fresh cilantro. Take a moment to inhale those fragrant aromas; trust me, you’ll want to savor this part!

Step 5: Taste Test

Here’s where you get to play chef! Give your coleslaw a taste and adjust seasoning if needed—more lime juice? Extra chili powder? Go wild!

Step 6: Chill Before Serving

Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This allows all those fabulous flavors to meld together perfectly.

Transfer to plates and enjoy alongside grilled chicken or tacos for an unforgettable meal!

Perfecting the Cooking Process

To make your Mexican Street Corn Coleslaw shine, start by grilling or roasting the corn to enhance its natural sweetness. While that’s happening, chop the veggies and whisk together the dressing for maximum efficiency and flavor.

Add Your Touch

Feel free to customize your coleslaw! Swap in different peppers for added heat, use lime juice for extra zing, or add diced avocado for creaminess. The options are endless.

Storing & Reheating

Store any leftover coleslaw in an airtight container in the refrigerator. It stays fresh for up to three days. Avoid reheating; this dish is best enjoyed cold and crispy.

When I first served this Mexican Street Corn Coleslaw at a family barbecue, everyone went back for seconds! My cousin even asked for the recipe—proof that deliciousness runs in the family!

FAQs:

What is Mexican Street Corn Coleslaw?

Mexican Street Corn Coleslaw is a refreshing twist on traditional coleslaw. It combines crunchy cabbage and carrots with flavors inspired by elote, or Mexican street corn. This dish often features ingredients like lime juice, chili powder, and vegan mayonnaise, creating a creamy yet zesty salad. The addition of fresh cilantro and cotija cheese (or a vegan alternative) enhances its flavor profile. This coleslaw is perfect as a side dish for barbecues or taco nights.

How do I make Mexican Street Corn Coleslaw at home?

To make Mexican Street Corn Coleslaw at home, start by shredding green cabbage and carrots. In a bowl, mix these vegetables with lime juice, chili powder, and vegan mayonnaise for creaminess. Add chopped cilantro and crumbled cotija cheese for added texture and flavor. Adjust seasoning to taste. Let the coleslaw chill in the refrigerator before serving for the best flavor infusion. This simple recipe is quick to prepare and makes an excellent side dish.

Can I customize my Mexican Street Corn Coleslaw?

Yes! You can easily customize your Mexican Street Corn Coleslaw to suit your taste preferences. Add diced bell peppers or red onions for extra crunch. For a spicier version, incorporate jalapeños or sriracha into the dressing. If you prefer a lighter option, reduce the amount of mayonnaise or use yogurt instead. You can also substitute different herbs like parsley or omit cheese entirely if desired. Personalizing this coleslaw ensures it fits well with your meal.

How long does Mexican Street Corn Coleslaw last in the fridge?

Mexican Street Corn Coleslaw can be stored in an airtight container in the refrigerator for up to three days. However, it’s best enjoyed within the first two days for optimal freshness and crunchiness. As time goes on, the vegetables may soften due to moisture from the dressing. If you plan to make it ahead of time, consider adding some of the dressing just before serving to maintain its crisp texture.

Conclusion for Mexican Street Corn Coleslaw:

Mexican Street Corn Coleslaw is a vibrant and tasty addition to any meal. With its combination of fresh vegetables and zesty flavors inspired by elote, it pleases both guests and family alike. Customizable and easy to prepare, this coleslaw pairs wonderfully with various dishes like tacos or grilled meats. Enjoy this delightful salad fresh or chilled; either way, it brings a touch of Mexico right to your table!

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Mexican Street Corn Coleslaw

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Mexican Street Corn Coleslaw is a vibrant and refreshing dish that combines crunchy shredded cabbage with smoky roasted corn, zesty lime, and a hint of chili powder. Perfect for summer barbecues or taco nights, this coleslaw is not only easy to prepare but also adds a colorful touch to any meal. The balance of flavors makes it an irresistible side dish that will impress your guests and family!

• Author: Madison
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves 6
• Category: Side Dish
• Method: Grilling/Roasting
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 4 cups shredded green cabbage
• 2 cups fresh corn kernels (about 2 ears of corn)
• 1/2 cup mayonnaise (regular or vegan)
• 2 tablespoons lime juice (freshly squeezed)
• 1 teaspoon chili powder
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese (optional)

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Instructions

1. Grill or roast the corn until charred, about 10–15 minutes. Let cool, then cut the kernels off the cob.
2. In a large bowl, whisk together mayonnaise, lime juice, and chili powder until smooth.
3. Add shredded cabbage and roasted corn to the bowl and mix until well coated.
4. Stir in cilantro and adjust seasoning as desired.
5. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 3g
• Sodium: 220mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 5mg