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Delicious Mexican Street Corn Coleslaw Recipe

Mexican Street Corn Coleslaw

A delightful twist on the classic coleslaw, infused with vibrant flavors inspired by street food stalls—perfect for barbecues, potlucks, or a cozy night in.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Coleslaw
  • 4 cups green cabbage shredded
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/2 cup red onion finely chopped
  • 1/2 cup cilantro chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 1 tsp garlic powder
For Garnish
  • Crumbled cotija cheese
  • Lime wedges

Equipment

  • Large Bowl
  • Whisk
  • Airtight Container

Method
 

  1. Step 1: In a large bowl, combine the shredded cabbage, corn kernels, red onion, and cilantro. Toss to mix everything evenly.
  2. Step 2: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth and well combined.
  3. Step 3: Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
  4. Step 4: Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Step 5: Before serving, give the coleslaw a good stir. Garnish with crumbled cotija cheese and serve with lime wedges on the side.

Notes

This coleslaw is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. It may become a bit watery as it sits, so give it a good stir before serving again.