Introduction
Love the bold flavors of Mexican street corn (elote) but want something lighter and easier to serve at parties? This Mexican Street Corn Slaw is the answer! It combines the smoky, tangy, and creamy taste of traditional elote with the refreshing crunch of slaw—perfect for BBQs, taco nights, or as a vibrant side dish.
With charred corn, crisp cabbage, creamy cotija cheese, and a zesty lime dressing, this slaw is bursting with flavor and texture. Plus, it’s no-cook (if using pre-grilled corn) and ready in just 15 minutes!
Why You’ll Love This Mexican Street Corn Slaw
Bold Elote Flavors – All the taste of street corn in an easy-to-eat slaw.
Quick & No-Cook Option – Uses grilled, roasted, or even canned corn.
Perfect for Crowds – Great for potlucks, picnics, and summer cookouts.
Versatile – Serve as a side, taco topping, or salad bowl base.
Plus, it’s naturally gluten-free and can easily be made vegetarian or vegan (just skip the cheese or use a plant-based alternative).
Step-by-Step Guide to the Best Mexican Street Corn Slaw
Step 1: Gather Your Ingredients & Tools
Ingredients:
- 4 cups shredded cabbage (green, purple, or a mix)
- 2 cups corn kernels (grilled, roasted, or canned & drained)
- ½ cup cotija cheese, crumbled (sub feta if needed)
- ¼ cup chopped cilantro
- 1 jalapeño, finely diced (optional for heat)
- 2 green onions, sliced
For the Dressing:
- ½ cup mayonnaise (or Mexican crema)
- ¼ cup sour cream
- 2 tbsp lime juice
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt & pepper to taste
Optional Toppings:
- Extra cotija cheese
- Lime wedges
- Hot sauce or Tajín seasoning
Tools Needed:
- Large mixing bowl
- Whisk
- Measuring cups & spoons
Step 2: Preparing the Mexican Street Corn Slaw
- Char the Corn (If Using Fresh) – Grill or pan-sear corn until slightly blackened, then cut off kernels.
- Make the Dressing – In a bowl, whisk together mayo, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Combine Everything – In a large bowl, mix cabbage, corn, cotija, cilantro, jalapeño (if using), and green onions. Pour dressing over and toss well.
- Chill & Serve – Let sit 10 minutes for flavors to meld, then top with extra cheese and lime wedges.
Tips for Making the Best Mexican Street Corn Slaw
Char the Corn for Smoky Flavor – Grilling or roasting adds depth.
Use Pre-Shredded Cabbage – Saves time without sacrificing crunch.
Adjust Creaminess – Add more mayo/sour cream for a richer slaw.
Make It Spicy – Add extra jalapeños or a dash of hot sauce.
For a lighter version, swap mayo with Greek yogurt.
Common Mistakes to Avoid
Skipping the Lime Juice – The acidity balances the creaminess.
Over-dressing the Slaw – Start with half the dressing and add more as needed.
Using Frozen Corn Without Thawing – Excess moisture makes the slaw soggy.
Not Tasting Before Serving – Adjust salt, spice, or lime to your preference.
Avoid these mistakes for the perfect crunchy, creamy slaw.
FAQs About Mexican Street Corn Slaw
Q: Can I make this ahead of time?
A: Yes! Mix everything except the dressing up to 1 day in advance. Add dressing before serving.
Q: What’s the best corn to use?
A: Grilled or roasted corn adds the most flavor, but canned or thawed frozen corn works in a pinch.
Q: Is there a vegan version?
A: Yes! Use vegan mayo, skip the cheese (or use vegan cotija), and add nutritional yeast for a cheesy flavor.
Q: How long does it last in the fridge?
A: Up to 2 days, though it’s best served fresh for maximum crunch.
Conclusion
This Mexican Street Corn Slaw is a vibrant, flavor-packed twist on classic elote—perfect for summer gatherings, taco nights, or anytime you crave a crunchy, creamy bite.
Print
Mexican Street Corn Slaw: A Crunchy, Creamy Twist on Elote
- Total Time: 45 MINS
Description
Turn up the flavor with this zesty Mexican Street Corn Slaw! Packed with all the deliciousness of elote, this slaw is perfect as a side dish or topping for tacos.
Ingredients
4 cups shredded cabbage
1 cup grilled or canned corn kernels
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped fresh cilantro
1/4 cup crumbled cotija cheese
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
Lime wedges and extra cotija cheese for garnish
Instructions
In a large bowl, combine the shredded cabbage and corn kernels.
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until well combined.
Pour the dressing over the cabbage and corn mixture. Toss until everything is evenly coated.
Fold in the chopped cilantro and crumbled cotija cheese.
Refrigerate for at least 30 minutes to let the flavors meld.
Serve chilled, garnished with extra cotija cheese and lime wedges. Enjoy this vibrant and flavorful Mexican Street Corn Slaw!
Prep Time: 15 minutes
