By Bring Mexican Street Corn Coleslaw to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Mexican Street Corn Coleslaw captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Mexican Street Corn Coleslaw becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
4 cups shredded green cabbage
2 cups shredded purple cabbage
1 ½ cups corn kernels (fresh, canned, or frozen and thawed)
½ cup mayonnaise
¼ cup sour cream
¼ cup fresh cilantro, chopped
¼ cup cotija cheese, crumbled
1 jalapeño, finely diced (optional for some heat)
1 teaspoon chili powder
½ teaspoon smoked paprika
1 clove garlic, minced
Juice of 1 lime
Salt and pepper to taste
PREPARATION STEPS
Prepare the Cabbage:
In a large mixing bowl, combine the shredded green and purple cabbage.
Add the Corn:
Stir in the corn kernels, mixing well with the cabbage.
Make the Dressing:
In a separate bowl, whisk together the mayonnaise, sour cream, chopped cilantro, cotija cheese, diced jalapeño (if using), chili powder, smoked paprika, minced garlic, lime juice, salt, and pepper until smooth.
Combine:
Pour the dressing over the cabbage and corn mixture. Toss everything together until the cabbage and corn are well coated with the dressing.
Chill:
Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve:
Give the coleslaw a good stir before serving. Enjoy this refreshing and flavorful side dish at your next gathering or barbecue!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
