Mexican Street Corn Coleslaw
This Mexican Street Corn Coleslaw combines shredded cabbage, crisp bell peppers, and spicy jalapeños, all coated in a creamy, zesty chili lime dressing. It’s a refreshing side dish to serve with your summer meals.
This Mexican Coleslaw is a great side dish to pair with your favorite BBQ recipes. And, if you are looking for more recipes to add to your table try this Spicy Corn Salad or even this Deviled Egg Pasta Salad. They are both crowd favorites.
Table of contents
❤️ Why You’ll Love This Recipe
- It combines the best of two worlds—fresh, crunchy coleslaw and the bold, zesty flavors of Mexican street corn!
- Perfect for summer BBQs, potlucks, or as a unique side dish to your favorite Mexican-inspired meals.
- Easy to make with simple ingredients you likely already have on hand.
- It’s colorful, delicious, and guaranteed to impress your friends and family!
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- corn
- vegetable oil
- mayonnaise
- sour cream
- lime juice
- paprika
- chili powder
- cumin
- garlic salt
- pepper
- red cabbage
- jalapeno
- red bell pepper
- scallions
- cilantro
- feta cheese
🔪 How to Make Mexican Street Corn Coleslaw
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large bowl, add the cabbage, jalapeño, bell pepper, scallions, cilantro, charred corn, and feta crumbles.
- In a large bowl add the mayonnaise, sour cream, lime juice, paprika, chili powder, cumin, garlic salt and pepper, stir until it becomes thin and mixed together.
- Pour the dressing all over top and stir carefully until everything is well coated.
- Sprinkle some leftover feta crumbles and cilantro over top and serve and enjoy!
🥄 Equipment
To make this Mexican coleslaw recipe, you will need two mixing bowls and a large skillet or pot to char your corn.
🥫 Storage
When it comes to storing summer salads like this one, it is best to keep the dressing on the side and add it right before serving. This will prevent the vegetables from getting soggy and maintain their crunch.
Serve With
This simple side dish goes well with all your favorite meals. We like to pair it with this Dijon Grilled Chicken or these Grilled Shrimp Tacos.
💭 Tips
- For an extra kick of spice, add a dash of your favorite hot sauce or a sprinkle of cayenne pepper to the dressing.
- If you’re short on time, you can use pre-shredded coleslaw mix instead of shredding the cabbage and carrots yourself.
- Want to make it a full meal? Add some grilled chicken, shrimp, or black beans for extra protein.
⁉️ FAQ
Do you have questions about this Mexican street corn coleslaw recipe? Here are the answers to the most commonly asked questions.
Absolutely! This salad is perfect for meal prep. You can prepare the dressing and salad components separately and store them in airtight containers in the fridge for up to two days. When you’re ready to serve, simply toss everything together for maximum freshness and flavor.
Yes, this Mexican street corn salad is naturally gluten-free, as it doesn’t contain any wheat-based ingredients. Just make sure to use a gluten-free mayonnaise and check the labels on your seasonings to be certain.
🍽 More Corn Recipes
Do you enjoy corn? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Mexican Street Corn Coleslaw
Equipment
- large skillet or pot
- large bowl
Ingredients
- 2 cups of corn
- 1 tablespoon vegetable oil
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 1 head of red cabbage shredded
- 1 jalapeno diced
- 1 red bell pepper sliced
- ½ cup scallions sliced
- ¼ cup cilantro chopped
- ½ cup feta cheese crumbled
Instructions
- In a large pan add the oil and corn and cook on a medium to high heat, cook and stir until the corn starts to get brown/ burnt slightly, about 5 minutes.
- In a large bowl add the mayonnaise, sour cream, lime juice, paprika, chili powder, cumin, garlic salt and pepper, stir until it becomes thin and mixed together.
- In a large bowl add the cabbage, jalapeño, bell pepper, scallions, cilantro, charred corn and feta crumbles, pour the dressing all over top and stir carefully until everything is well coated.
- Sprinkle some leftover feta crumbles and cilantro over top and serve and enjoy!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
