Crunchy green cabbage, fresh corn, and red onions are tossed with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to create this Mexican Street Corn Coleslaw.
Street Corn Coleslaw
Can a street corn loving person ever have enough recipes that involve street corn? I honestly don’t think so. This idea hit me the other day when I was stirring together a bowl of the Jalapeno Corn Coleslaw that my family loves so much.
This Street Corn Coleslaw has proven to be an awesome idea. I’ve layered it on Carnitas Tacos. I’ve tossed it into my salads for lunch. We’ve eaten it with steak bites and with grilled chicken.
Yes, the corn is raw in this recipe. You do not need to cook it. If you have never tasted raw sweet corn you are in for a treat.
This coleslaw became an immediate favorite with the entire family – which says a LOT, since I have a kid who doesn’t like most coleslaw.
Mexican Coleslaw Ingredients
- shredded green cabbage
- fresh corn
- red onion
- cotija cheese
- fresh cilantro
- mayonnaise
- Cholula hot sauce
- fresh lime juice
- sugar
- salt, pepper, chili powder
Mexican Coleslaw Recipe
- Combine the cabbage, corn, and red onion in a large mixing bowl. Stir together the mayonnaise, hot sauce, lime juice, sugar, salt, pepper, and chili powder. Pour over the cabbage mixture and toss with tongs or stir well to coat.
- Sprinkle with cotija and cilantro. Serve immediately or refrigerate until ready to serve. This will keep nicely for 2-3 days.
Mexican Street Corn Recipes
Elote a.k.a. Hot Mexican Corn Dip is made with roasted corn in a creamy sauce of spicy mayonnaise, lime, and cotija cheese. Whether you eat it with a spoon or dip into it with tortilla chips, Elote Dip is a snack that everyone loves.
Inspired by my love of Mexican street corn, this Skillet Mexican Street Corn with Squash and Kielbasa brings all of those flavors and more to this one skillet meal. Kielbasa sausage is sauteed with sweet onions, fresh corn, and summer squash before being tossed with a creamy street corn style sauce.
Fresh corn and tender potatoes are tossed in a creamy spicy sauce to create the Mexican Street Corn Potato Salad. Inspired by a bit of leftover Elote Dip and a spoonful of leftover potato salad, this potato was a fun random idea one night, that I knew I needed to turn into a full potato salad recipe. (And you all definitely have agreed with that!)
Street Corn Coleslaw
Ingredients
- 6 cups shredded green cabbage about ½ of a medium size head
- 4 ears of corn kernels removed
- ¼ cup red onion finely chopped
- ¼ cup cotija cheese crumbled sliced thin
- 2 tablespoons fresh cilantro chopped small
Dressing Ingredients
- ¾ cup mayonnaise
- 1-3 tablespoons Cholula hot sauce adjust to taste
- 2-3 tablespoons fresh lime juice about 1 large lime
- 1 teaspoon sugar
- ½-1 teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- ¼ teaspoon ground red chili powder
Instructions
- Combine the cabbage, corn, and red onion in a large mixing bowl. Stir together the mayonnaise, hot sauce, lime juice, sugar, salt, pepper, and chili powder. Pour over the cabbage mixture and toss with tongs or stir well to coat.
- Sprinkle with cotija and cilantro. Serve immediately or refrigerate until ready to serve. This will keep nicely for 2-3 days.
Nutrition
MUBASHRA RAJPOOT says
dont you cook corn b4 making this conslaw?
Mary Younkin says
You don’t need to. Raw corn is perfect for this recipe!
Mario says
Do you have to use corn on the cob? Can you use frozen corn as well?
Mary Younkin says
Mario – Yes, frozen will work great if fresh corn isn’t available.
Judy Wheeler says
Can you use another cheese besides cotija and use Frank’s buffalo hot sauce?
Mary Younkin says
Judy – Feel free to customize this to your own liking.