This recipe from The Kitchn combines the flavors of elote (Mexican street corn) with classic coleslaw, yielding 9 cups, or 6 to 8 servings. The dish pairs charred fresh corn kernels with thinly sliced green or red cabbage and red onion, tossed in a dressing of Mexican crema, mayonnaise, Cotija cheese, lime juice, cilantro, garlic powder, smoked paprika, black pepper, and cayenne. Total prep time is 20 to 25 minutes, with the corn browned in oil for about 4 minutes and cooled for roughly 20 minutes before being folded into the dressed slaw, which is then garnished with additional Cotija, cilantro, and paprika. Suggested substitutions include full-fat sour cream for the crema, feta for the Cotija, and thawed frozen corn patted dry for fresh. The dressing can be prepared up to two days in advance, and leftover coleslaw can be refrigerated in an airtight container for up to three days, though the cabbage will soften over time.
Mexican Street Corn Coleslaw
Creamy, crunchy, and packed with Mexican street corn flavor, this easy coleslaw combines browned corn, tangy crema, salty Cotija, and a hint of smoky spice.
Serves6 to 8
Makes9 cups
Prep20 minutes to 25 minutes
Cook4 minutes
Why You’ll Love Mexican Street Corn Coleslaw
Big street corn flavor. It’s all the creamy, tangy, salty goodness of elote in crunchy, scoopable slaw form.
Perfect for sharing. It’s easy to make, feeds a crowd, and fits right in next to tacos, grilled meats, or burgers.
It’s make-ahead-friendly. The dressing can be made ahead, making it easy to pull this slaw together when you’re ready to serve.
As a Mexican American, I love recipes that take the classic dishes I grew up eating and give them a fresh, fun twist. This Mexican street corn coleslaw brings all the flavors of elote together with classic coleslaw for a creamy, crunchy slaw that’s tangy, salty, smoky, and a little spicy. The charred corn adds sweet, caramelized flavor, while the Mexican crema and mayonnaise make the dressing rich and creamy. Cotija brings that signature salty bite, and fresh lime juice keeps everything bright and balanced.
It’s the kind of easy side dish that works as well served next to, or even tucked inside, a weeknight dinner like smashburgers (trust me — it’s delightful) as it does in a spread for a backyard cookout or party. Serve it alongside tacos, grilled meats, hot dogs, or anything coming off the grill and don’t be surprised when everyone goes back for another scoop.
Straight from Our Recipe Tester
Why You Should Trust Me
After attending two culinary schools, I’ve spent the last 10 years working behind the scenes on some of America’s favorite cooking shows and creating fun, accessible culinary content and recipes. As a Mexican American, I love putting my own twist on the classic dishes I grew up eating, using my background to create recipes that are easy enough for a weeknight but special enough to share, with a little something that makes you want to make them again and again.
Key Ingredients in Mexican Street Corn Coleslaw
Corn: The charred corn adds sweetness, texture, and delicious smoky flavor.
Cabbage: You can use green or red cabbage for this recipe.
Mexican crema: Creates a creamy, tangy dressing that coats the crunchy cabbage perfectly.
Cotija cheese: Adds the salty, savory flavor that gives the slaw its street corn character.
Spices: Garlic powder, smoked paprika, and cayenne pepper come together to give the slaw its signature elote flavor.
How to Make Mexican Street Corn Coleslaw
Char the corn. Cook the corn in oil until browned in spots. Transfer to a bowl and let cool.
Make the dressing. Stir together crema, mayonnaise, Cotija cheese, cilantro, lime juice, and spices.
Toss the slaw. Add the cabbage and red onion to the dressing and toss to coat. Add the cooled corn and toss again.
Garnish and serve. Season with salt to taste and garnish with Cotija, cilantro, smoky paprika, and black pepper.
Helpful Swaps
Sour cream can be substituted for the Mexican crema. Use full-fat sour cream for the creamiest dressing and tangy flavor.
Creamy, crunchy, and packed with Mexican street corn flavor, this easy coleslaw combines browned corn, tangy crema, salty Cotija, and a hint of smoky spice.
Prep time 20 minutes to 25 minutes
Cook time 4 minutes
Makes 9 cups
Serves 6 to 8
Nutritional Info
Ingredients
For the coleslaw:
1 tablespoon neutral oil, such as vegetable
3 cups fresh corn kernels (3 to 4 ears)
1 small green or red cabbage (about 2 pounds), cored and thinly sliced (10 cups)
1 medium red onion, thinly sliced (1 cup)
For the dressing:
1/2 cup Mexican crema
1/4 cup mayonnaise
2 ounces Cotija cheese, crumbled (1/2 cup), plus more for garnish
1/4 cup coarsely chopped fresh cilantro (optional)
1/4 cup freshly squeezed lime juice (2 medium limes)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika, plus more for garnish
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more for garnish
1/4 teaspoon cayenne pepper
Instructions
Char the corn:
Heat 1 tablespoon neutral oil in a medium 10-inch skillet over medium heat until shimmering. Add 3 cups corn kernels and cook, stirring occasionally, until browned in spots, 4 minutes. Transfer to a bowl and let cool, stirring occasionally, until room temperature, about 20 minutes. Meanwhile, make the dressing.
Make the dressing and finish the coleslaw:
Stir 1/2 cup Mexican crema, 1/4 cup mayonnaise, 2 ounces crumbled Cotija cheese, 1/4 cup coarsely chopped fresh cilantro if using, 1/4 cup lime juice, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper together in a large bowl until combined.
When the corn is ready, add 1 cored and thinly sliced small cabbage and 1 thinly sliced medium red onion to the dressing, and toss until evenly coated in dressing. Add the corn and toss to combine. Taste and season with more kosher salt as needed. Garnish with more chopped fresh cilantro, smoked paprika, black pepper, and Cotija cheese if desired.
Recipe Notes
Substitutions
Thawed frozen corn kernels can be substituted for fresh; pat dry with paper towels first.
Sour cream can be substituted for the Mexican crema.
Feta cheese can be substituted for the Cotija cheese.
Make ahead: The dressing can be made up to 2 days ahead and refrigerated in an airtight container.
Storage: Refrigerate leftover coleslaw in an airtight container for up to 3 days. The cabbage will soften as it sits. Toss again before serving.