Description
Get ready for a creamy, zesty, and flavor-packed twist on classic coleslaw! This Mexican Street Corn Coleslaw takes inspiration from elote, blending sweet corn, crunchy cabbage, and a tangy, spiced dressing. Perfect for barbecues, picnics, and summer gatherings, this side dish will steal the show!
Ingredients
- 1 bag (16 oz) coleslaw mix (cabbage and carrots)
- 2 cups cooked corn kernels (fresh, frozen, or canned)
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ¼ cup crumbled Cotija cheese (or feta)
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
-
Combine the Veggies:
In a large bowl, mix the coleslaw mix and corn kernels. -
Make the Dressing:
In a separate bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Cotija cheese, lime juice, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and pepper. -
Dress the Coleslaw:
Pour the dressing over the coleslaw and corn mixture.
Toss well to evenly coat everything.
-
Chill & Serve:
Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
Garnish with fresh cilantro before serving.
Notes
- For a vegan version, substitute the mayo and sour cream with plant-based alternatives, and omit the Cotija cheese or replace it with a vegan cheese.
- If you like extra heat, add more cayenne or even a diced jalapeño to the mix.
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 230 kcal
- Sugar: 18g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg