Mexican Street Corn Coleslaw with Spicy Lime Crema

Introduction

Experience the vibrant flavors of Mexican street food in salad form with this Mexican Street Corn Coleslaw – a crunchy, creamy twist on classic elotes. Imagine crisp cabbage and sweet corn tossed in a smoky-spicy lime crema, topped with crumbled cotija and fresh cilantro. This colorful slaw brings all the irresistible flavors of grilled Mexican street corn to your table in a refreshing, no-cook format that’s perfect for potlucks, BBQs, or taco night!

Why This Slaw Outshines Regular Coleslaw

Explosion of Mexican flavors – smoky, spicy, tangy, creamy
Perfect texture contrast – crisp veggies with creamy dressing
No mayo – lighter lime crema base
Meal-prep friendly – gets better as it chills

The magic happens when the charred corn flavor (even without grilling!) meets the cool crunch of cabbage, all brought together by that addictive spicy lime crema.

Ingredients for Fiesta Flavors

Slaw Base

• 4 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 2 cups fresh corn kernels (about 3 ears)
• 1 jalapeño (seeded, minced)
• ½ red onion (thinly sliced)
• ½ cup cilantro (chopped)

Spicy Lime Crema

• ½ cup Mexican crema or sour cream
• 2 tbsp lime juice
• 1 tsp lime zest
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp cumin
• Salt to taste

Toppings

• ½ cup crumbled cotija cheese
• Extra chili powder for dusting
• Lime wedges for serving

Chef’s Tip: Use grilled corn when possible for authentic charred flavor

Step-by-Step Assembly

1. Prep the Vegetables

1. Combine cabbages, corn, jalapeño, and onion in large bowl
2. Soak onions in ice water for 10 minutes if too pungent

2. Make the Lime Crema

1. Whisk all crema ingredients until smooth
2. Adjust spice level to taste

3. Combine and Chill

1. Pour dressing over slaw mix
2. Toss gently to coat evenly
3. Refrigerate 30 minutes to allow flavors to meld

4. Finish with Flair

1. Transfer to serving platter
2. Top with cotija and cilantro
3. Dust lightly with chili powder
4. Serve with lime wedges

Professional Tips for Best Results

Char corn in dry skillet for authentic elotes flavor
Adjust heat level with more/less jalapeño
Chill before serving – flavors intensify
Salt the cabbage lightly first to draw out moisture

Serving Suggestions

Festive Presentation:

• Serve in colorful Mexican pottery
• Garnish with extra corn kernels
• Add avocado slices for creaminess

Perfect Pairings:

• Carne asada tacos
• Grilled chicken
• Margaritas or Mexican beer

Common Mistakes to Avoid

Overdressing (makes slaw soggy)
Skipping the lime zest (loses bright flavor)
Using frozen corn without thawing (adds water)
Adding cheese too early (gets soggy)

Creative Variations

For Different Tastes:

• Extra smoky: Add chipotle powder
• Crunchy twist: Include radish slices
• Vegan version: Use vegan sour cream

FAQs

Q: Can I use bagged coleslaw mix?
A: Absolutely! Use 6 cups mix and reduce prep time.

Q: How long does this keep?
A: 2-3 days refrigerated – best within 24 hours.

Q: What if I can’t find cotija?
A: Feta makes a good substitute.

Q: Can I make it less spicy?
A: Omit jalapeño and reduce chili powder.

Conclusion

This Mexican Street Corn Coleslaw with Spicy Lime Crema brings all the excitement of elotes to a refreshing, shareable salad. With its vibrant colors, contrasting textures, and bold flavors, it’s guaranteed to be the star of your next fiesta!

Final Chef’s Tip: For authentic street food flair, serve with extra lime wedges and Tajín seasoning on the side. The combination of cool, crisp slaw with that smoky-spicy crema creates a taste experience that’s both familiar and excitingly new.

Mexican Street Corn Coleslaw with Spicy Lime Crema

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• Author: Lara Smith
• Total Time: 15 mins

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Description

Add a zesty twist to your meals with this Mexican Street Corn Coleslaw! Fresh and vibrant, it’s topped with a spicy lime crema for that perfect kick. A fantastic side dish for any gathering!

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Ingredients

Scale 1x2x3x

4 cups shredded cabbage

2 cups corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1/2 cup cotija cheese, crumbled

1 jalapeño, finely chopped (optional)

Spicy Lime Crema:

1/2 cup sour cream

1/4 cup mayonnaise

1 lime, juiced

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

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Instructions

Prepare the vegetables: In a large bowl, combine shredded cabbage, corn kernels, diced red bell pepper, finely chopped red onion, fresh cilantro, cotija cheese, and jalapeño (if using).

 

Make the spicy lime crema: In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, cumin, salt, and pepper until smooth.

 

Combine: Pour the spicy lime crema over the vegetable mixture. Toss everything together until well coated.

 

Serve: Transfer to a serving dish and enjoy immediately or chill in the refrigerator for 30 minutes to let the flavors meld.

 

This Mexican Street Corn Coleslaw with Spicy Lime Crema is a refreshing and tangy side dish that pairs perfectly with any main course.

Notes

This Mexican Street Corn Coleslaw with Spicy Lime Crema is a vibrant, flavorful dish that’s easy to make and perfect for any occasion. Bring some zest to your meals with this delightful coleslaw!