How to Make Mexican Street Corn Coleslaw

Bring a burst of vibrant flavors to your table with “Fiesta Flavor: Mexican Street Corn Coleslaw.” This unique twist on traditional coleslaw combines the zesty, creamy goodness of Mexican street corn (elote) with the crunchy freshness of coleslaw. Perfect for barbecues, picnics, or as a side dish to any meal, this coleslaw is sure to be a hit with its tangy, spicy, and slightly sweet profile.

Why You’ll Love Mexican Street Corn Coleslaw:

  • Flavorful Fusion: Combines the beloved flavors of Mexican street corn with classic coleslaw.
  • Perfect for Gatherings: Ideal for BBQs, potlucks, and family meals.
  • Easy to Make: Simple ingredients and quick preparation make this a go-to side dish.
  • Versatile: Pairs well with a variety of main dishes, from grilled meats to tacos.

Ingredients Notes For Mexican Street Corn Coleslaw:

  • Corn: Fresh corn on the cob, grilled for a smoky flavor. You can also use canned or frozen corn if fresh is not available.
  • Cabbage: A mix of shredded green and purple cabbage for color and crunch.
  • Carrots: Shredded carrots add sweetness and texture.
  • Cotija Cheese: Crumbled for a salty, tangy flavor.
  • Cilantro: Freshly chopped cilantro adds a burst of freshness.
  • Jalapeño: Finely chopped for a bit of heat. Adjust according to your spice preference.
  • Mayonnaise: Forms the creamy base of the dressing.
  • Sour Cream: Adds tanginess to the dressing.
  • Lime Juice: Freshly squeezed for a zesty kick.
  • Garlic Powder: Enhances the flavor of the dressing.
  • Chili Powder: Adds a smoky, spicy note to the dressing.
  • Salt and Pepper: To taste.

Recipe Steps:

  1. Grill the Corn:
    • Preheat your grill to medium-high heat. Husk the corn and grill the ears until they are charred and cooked through, turning occasionally, about 10-15 minutes. Once done, let the corn cool slightly, then cut the kernels off the cob.
  2. Prepare the Vegetables:
    • In a large bowl, combine the shredded cabbage, shredded carrots, chopped cilantro, and finely chopped jalapeño.
  3. Make the Dressing:
    • In a small bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, chili powder, salt, and pepper until smooth and well combined.
  4. Assemble the Coleslaw:
    • Add the grilled corn kernels and crumbled cotija cheese to the bowl with the vegetables. Pour the dressing over the top and toss everything together until the coleslaw is evenly coated with the dressing.
  5. Chill and Serve:
    • Refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld. Serve cold as a side dish or topping.

Storage Options:

  • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving as the dressing may separate slightly.

 

How to Make Mexican Street Corn Coleslaw

No ratings yet
Print Rate
Author: Maria

Ingredients

For the Coleslaw:

  • 4 cups shredded cabbage a mix of green and purple cabbage for color
  • 1 cup shredded carrots
  • 1/2 cup finely sliced red onion
  • 1/2 cup fresh cilera chopped
  • 1/2 cup crumbled cotija cheese or feta if cotija is unavailable

For the Dressing:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema if available
  • 1 tablespoon lime juice
  • Zest of one lime
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon chili powder more to taste
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Additional Toppings:

  • Extra crumbled cotija cheese
  • Extra chili powder
  • Lime wedges for serving

Instructions

Prepare the Vegetables:

  • In a large bowl, combine the shredded cabbage, carrots, red onion, and chopped cilantro.

Mix the Dressing:

  • In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, cilantro, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.

Combine and Chill:

  • Pour the dressing over the coleslaw mix and toss until everything is well-coated.
  • Stir in the crumbled cotija cheese.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This resting period also helps the cabbage soften slightly.

Serve:

  • Taste and adjust seasoning if necessary.
  • Serve the coleslaw chilled, garnished with additional cotija cheese, a sprinkle of chili powder, and lime wedges on the side.

Leave a Reply

Your email address will not be published. Required fields are marked *