What is in Mexican street slaw?

Mexican street slaw is a zesty, creamy blend of shredded cabbage, charred corn, cotija cheese, lime juice, chili powder, mayonnaise, and fresh herbs like cilantro. It’s inspired by elote and brings bold flavor with a crunchy, fresh texture.

What is Mexican coleslaw?

Mexican coleslaw is a south-of-the-border twist on traditional slaw. It features cabbage, carrots, corn, and a creamy dressing made with mayo, lime juice, and spices like chili powder and paprika. It’s perfect for tacos, BBQs, and summer meals.

What is Mexican street corn made of?

Mexican street corn, or elote, is made from grilled or charred corn coated with mayonnaise, cotija cheese, lime juice, chili powder, and fresh herbs. It’s a classic Mexican street food served hot, often on the cob.

What is Mexican cabbage slaw called?

Mexican cabbage slaw is often referred to as 'ensalada de col' or 'elote slaw' when combined with corn. It typically features shredded cabbage, lime juice, cotija, cilantro, and spices, served as a flavorful side or taco topping.

Is Mexican street corn coleslaw the same as elote salad?

Not quite. Elote salad focuses mainly on the corn with creamy dressing and cheese, while Mexican street corn coleslaw includes shredded cabbage and carrots for added crunch and makes a more complete side dish.

Mexican Street Corn Coleslaw Recipe

Name: Mexican Street Corn Coleslaw
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 cups shredded cabbage (green or purple); 1 cup shredded carrots; 1/2 cup chopped fresh cilantro; 1/4 cup chopped red onion; 2 cups corn kernels (fresh, canned, or frozen); 2 tablespoons mayonnaise; 2 tablespoons sour cream or Greek yogurt; 1/4 cup crumbled cotija cheese (or feta cheese); 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1 clove garlic, minced; Juice of 1 lime; Salt and black pepper to taste

Description

This Mexican Street Corn Coleslaw is a bold, creamy, and crunchy fusion of classic coleslaw and elote. It’s made with charred corn, fresh cabbage, creamy lime dressing, cotija cheese, and a hint of spice—perfect for BBQs, tacos, or meal prep.

Ingredients

Scale

4 cups shredded cabbage (green or purple)
1 cup shredded carrots
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
2 cups corn kernels (fresh, canned, or frozen)
2 tablespoons mayonnaise
2 tablespoons sour cream or Greek yogurt
1/4 cup crumbled cotija cheese (or feta cheese)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 clove garlic, minced
Juice of 1 lime
Salt and black pepper to taste

Instructions

In a large bowl, combine shredded cabbage, carrots, chopped cilantro, and red onion. Toss and set aside.
Heat a dry skillet over medium-high. Add corn kernels and cook for 5–7 minutes until lightly charred, stirring occasionally.
In a small bowl, mix mayonnaise, sour cream or Greek yogurt, cotija cheese, chili powder, smoked paprika, minced garlic, lime juice, salt, and pepper until smooth.
Add the charred corn to the dressing and mix until the corn is fully coated.
Pour the corn mixture over the cabbage base and toss everything together with tongs until well combined.
Taste and adjust with more salt, lime, or chili as needed.
Garnish with extra cotija, chopped cilantro, and lime wedges before serving.

Notes

Use fresh lime juice for the brightest flavor.
Let the coleslaw chill for 30 minutes to enhance flavor.
Store dressing and slaw separately if making ahead.
Feta can be used if cotija isn’t available.
Make it vegan with plant-based mayo and cheese.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Side Dish
Method: No-Bake / Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 4g
Sodium: 280mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 5g
Cholesterol: 15mg