This Mexican street corn slaw is a fresh and creamy twist on classic coleslaw, inspired by the flavors of elote, the beloved Mexican street corn. It is tangy, sweet, and perfectly balanced with a hint of spiciness.
If you’ve ever tried elote en vaso, you already know how delicious the combination of sweet corn, creamy toppings, chile, lime, and cheese can be.
This recipe takes those same classic Mexican street corn flavors and turns them into a fresh, crunchy slaw that’s perfect for sharing at cookouts, taco nights, or summer gatherings.
It’s simple to prepare: grill your corn (you can even do it while making your favorite grilled meats), then toss everything together with the creamy, mildly spicy dressing for a flavorful side dish everyone will love.
Ingredients
- Corn: Fresh corn on the cob is best, especially grilled, but canned or frozen corn also works.
- Cabbage: Green cabbage or your favorite variety.
- Green onions: Mexican green onions or spring onions.
- Jalapeños: Optional, but great if you like a little heat.
- Cheese: Cotija, queso fresco, or farmer’s cheese.
- Mexican crema: Or substitute with sour cream or plain yogurt.
- Chilies: Chipotle powder, chili powder, or TajÃn for a smoky, spicy flavor.
- Lime: Fresh lime juice adds the classic elote flavor.
- Seasonings: Salt and pepper.
How To Make Mexican Street Corn Slaw
Heat a cast-iron skillet or grill pan over medium-high heat. Brush with a little oil or butter, then grill the corn until charred and tender, turning occasionally, about 10–15 minutes.
Let the corn cool until easy to handle.
Take the cooled corn on the cob and stand it upright on a cutting board, holding the top of the cob with one hand, making sure it’s stable and won’t slip.
Using a sharp knife, start at the top of the cob and carefully slice downward, cutting off the kernels. Keep rotating the cob as you go until you’ve removed all the kernels.
Add the corn kernels to a large bowl with the shredded cabbage, green onions, jalapeño, and ⅔ of the queso fresco.
In a small bowl, mix the Mexican crema with lime juice, chipotle powder, chili powder, salt, and pepper until smooth. If needed, add a little cold water to thin the dressing.
Pour the dressing over the vegetables and toss until everything is well coated. Taste and adjust the seasonings if needed.
Cover and refrigerate your Mexican street corn slaw for 20–30 minutes before serving. Sprinkle with the remaining queso fresco just before serving.
Notes & Tips
- Use fresh corn on the cob if possible. Grilling it adds a delicious smoky flavor that makes this slaw taste more like traditional elote.
- Adjust the amount of chili powder or TajÃn to your preferred spice level.
- Chill the slaw for at least 20 minutes before serving so the flavors can come together.
- Add fresh cilantro and a squeeze of lime before serving for extra freshness.
Easy Variations
- Grilled vegetables: Add grilled bell peppers or red onions for extra smoky flavor.
- Roasted garlic: Mix roasted garlic into the dressing for a subtle, sweet garlic flavor.
- Avocado: Add diced avocado for a creamy texture and extra richness.
What To Serve With Elote Slaw
This Mexican street corn slaw is perfect with tacos, grilled meats, enchiladas, or served as a topping for tostadas. It’s also a great addition to summer cookouts and Cinco de Mayo gatherings.
Here are more ideas to serve with:
Storage
This Mexican street corn slaw keeps well in the refrigerator for up to 3 days, making it a great make-ahead side dish for parties and gatherings. Store it in an airtight glass or food-safe container and keep it chilled.
Before serving, give the slaw a good stir to redistribute the dressing and flavors.
More Mexican Salads
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Video
Mexican Street Corn Slaw
Ingredients
- 3 medium corn on the cob (or 3 cups of canned corn)
- 4 cups cabbage (shredded)
- 4 Mexican green onions (chopped)
- 2-3 jalapeño peppers (chopped)
- â…” cup queso fresco (or feta cheese, or queso cotija)
Dressing
- 1 cup Mexican crema (or sour cream)
- 1 lime (juice)
- 1 teaspoon chipotle powder (or smoked paprika)
- chili powder (to taste)
- salt & pepper (to taste)
Instructions
Grill the corn
- Heat a cast-iron skillet or grill pan over medium-high heat.
- Grill the corn, turning every few minutes, until lightly charred and tender, about 10–15 minutes. Transfer to a plate and let cool.
- Cut the kernels off the cobs and place them in a large bowl.
Assemble the slaw
- Add the cabbage, green onions, jalapeños, and two-thirds of the queso fresco to the bowl.
Make the dressing
- In a small bowl, whisk together the Mexican crema, lime juice, chipotle powder (or smoked paprika), chili powder, salt, and pepper.
Finish
- Pour the dressing over the slaw and toss until evenly coated. Taste and adjust the seasoning if needed.
- Cover and refrigerate for 20–30 minutes before serving.
- Sprinkle with the remaining queso fresco and serve.
Notes
- Let the corn develop a few charred spots for that classic street corn flavor.
- If the dressing is too thick, stir in 1–2 tablespoons of cold water until it reaches your preferred consistency.
- Store leftover corn slaw in an airtight container in the refrigerator for up to 3 days.
This Mexican street corn slaw is my go-to party pleaser! Sweet, tangy, and a little spicy, it’s a flavorful twist on classic coleslaw. I love serving it with grilled meats and tacos!
This recipe is a winner in my book. It takes a beloved street food favorite and turns it into a refreshing and delightful slaw that will impress everyone at the table. If you’re a fan of Mexican street corn, go for it and give it a try!
I loved that it can be prepared ahead of time, making it perfect for parties or picnics. The flavors meld together even more as it chills in the fridge, so I’d highly recommend making it a few hours in advance if possible.
Delicious! I even used it as a topping for my loaded nachos, and it added a whole new dimension of flavors. :)
I also appreciated the versatility of this recipe. It can be served as a side dish, but I served on its own as a light meal with crispy bacon bits on top.
I served the slaw as a side dish to some grilled chicken, and it was a match made in heaven. The cool and creamy slaw was the ideal contrast to the savory and slightly charred chicken. But honestly, I think this slaw would go well with almost anything – tacos, burgers, grilled fish – you name it!
Once everything was mixed together, I couldn’t wait to dive in. The first spoonful took me right back to the streets of Mexico! The slaw had that classic elote taste, but in a refreshing and light format that’s perfect for hot summer days.
The preparation was a breeze, and I loved how the recipe allowed for some creativity. I followed the base recipe and added some extra diced bell peppers for added crunch and color. I also decided to grill the corn on the cob before cutting it off to give it that authentic smoky flavor – and it was totally worth it!
The combination of flavors and textures in this dish is simply fantastic. The sweet and juicy corn kernels, the creaminess of the mexican crema, the tanginess of lime juice, the heat from the chili powder, and the freshness of cilantro (I sprinkle some for presentation) all come together to create a symphony of tastes in every bite.
My taste buds are doing a happy dance after trying this street corn slaw recipe! As a huge fan of mexican street corn (elote), I was intrigued by the idea of turning it into a refreshing slaw, and boy, it did not disappoint!
Super delicious! Thank you.
This is such a delicious and spicy side dish. Grilling the corn gives it a great flavor!
The combination of sweet corn, tangy lime, creamy mayo, and the perfect blend of spices creates an explosion of flavors that transport me straight to the streets of Mexico.
I brought this corn salad to a party and everyone LOVED it!
This was such an amazing twist on slaw. The flavours were incredible and it was so easy to make too.
I absolutely LOVE Mexican street corn. Such a delicious recipe! Thank you for sharing!