This Mexican street corn slaw is a crowd-pleasing twist on classic coleslaw for your next fiesta or BBQ. Sweet, tangy, and perfectly balanced with a hint of spiciness!

Mexican street corn slaw is a delicious and flavorful side dish inspired by the popular snack elote. Elote consists of grilled or boiled corn on the cob coated with a mixture of mayonnaise, Mexican crema, chili powder, lime juice, and Cotija cheese.

This street corn slaw takes these flavors and textures and transforms them into a coleslaw-style dish perfect to serve as a side for grilled meat, tacos, burgers, and quesadillas.

This recipe For Mexican street corn slaw is so simple to make and perfect for your cookouts! All you need to do is to grill your corn (maybe while you’re grilling those steaks to go with?), then mix everything with the tangy mild-spicy dressing, which is SO DELICIOUS!

Close-up of Mexican street corn slaw.

Ingredients

  • Corn: I used fresh corn on the cob and grilled it. But the recipe can be made also with canned corn or frozen corn.
  • Cabbage: Use green cabbage or any type of cabbage you prefer.
  • Onions: I used Mexican green onions, but spring onions will work fine too.
  • Chilies: This is optional but if you like spicy foods, 1 or 2 jalapeño peppers are a good addition.
  • Cheese: Queso fresco, cotija cheese, or farmer’s cheese are good options.

For the dressing

  • Mexican crema: Mexican crema is a tangy, slightly thinner version of sour cream. If you can’t find it, regular sour cream or yogurt can be used as a substitute.
  • Spice: I used a bit of chipotle powder and chili powder. Tajín or any chili powder mix are good options too.
  • Lime: Freshly squeezed lime juice adds a zesty and citrusy flavor to this Mexican street corn slaw. You can substitute it with lemon juice in a pinch.
  • Seasonings: Salt & pepper to taste.

How To Make Mexican Street Corn Slaw

Place a large cast-iron skillet or grill pan on the stove and preheat it over medium-high heat. Allow it to get hot before adding the corn.

Once the skillet is hot, brush it with a little bit of oil or butter then place the corn directly onto the surface. 

Cook until charred and tender, this may take from 10 to 15 minutes depending on the heat of your stove. Keep an eye on the corn and use tongs to rotate the ears every few minutes.

Grilled corn on the cob on a grilling pan.

Remove the corn from the skillet and allow it to cool down on a plate until it’s comfortable 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.

Cutting grilled corn kernels with a knife.

Place kernels in a large mixing bowl along with shredded cabbage, chopped onions, jalapeño chili peppers, and ⅔ of the queso fresco.

Ingredients for the street corn slaw in a bowl, before mixing.

Make the dressing

Place Mexican cream or sour cream in a small bowl, add lime juice, chipotle powder or paprika, and chili powder if desired. 

Season with salt and pepper to taste then mix all ingredients until combined.

Tip: You can also add a few tablespoons of cold water to thin the dressing.

Add the dressing to the bowl with the vegetables and toss everything until nicely coated. Adjust seasonings to taste.

Cover the bowl and chill the salad for 20-30 minutes before serving.

When ready to serve, transfer the Mexican street corn slaw to a serving bowl and sprinkle the remaining queso fresco on top. 

Expert Tips

  • I strongly recommend using fresh corn on the cob rather than canned or frozen corn. Grilling or roasting the corn will add a smoky flavor that enhances the overall taste of the slaw.
  • When you grill the corn, allow it to get some char marks on the kernels. This will give the slaw a nice smoky and slightly sweet flavor.
  • You can control the spiciness of the slaw by adjusting the amount of chili powder or Tajín seasoning you add. If you prefer it milder, start with a smaller amount and gradually add more until you reach your desired level of spiciness.
  • Allow the Mexican street corn slaw to chill in the refrigerator for at least 20 minutes before serving. This will give the flavors a chance to meld together and the cabbage to soften slightly, resulting in a tastier slaw.
  • Before serving, top the slaw with some chopped cilantro and a squeeze of lime juice. This will add a burst of freshness to each bite.
Mexican street corn slaw in a bowl with various garnishes around.

Ways To Twist Your Corn Slaw

Grilled Vegetables: Besides corn, grill other vegetables like bell peppers, zucchini, and red onions until slightly charred. Chop them and mix them with the Mexican street corn slaw ingredients. The grilled veggies will add extra smokiness and depth of flavor to the dish.

Roasted Garlic: Roast whole garlic cloves until they become soft and sweet. Mash the roasted garlic into the dressing for a subtle and mellow garlic flavor that complements the corn and other ingredients.

Avocado: Add some diced avocado, the richness of avocado complements the savory elements of this Mexican corn slaw, creating a delightful contrast of flavors and textures.

What To Serve With Street Corn Salad

Mexican street corn slaw pairs wonderfully with various dishes. Serve it alongside grilled meats, tacos, enchiladas, or as a topping for tostada shells.

It also works as a refreshing side dish for summer barbecues and Cinco de Mayo potlucks! Here are some of my favorite Mexican recipes to pair your slaw with…

Or, you can also offer this salad in a cup just as my elote en vaso recipe!

Storage Tips

This Mexican street corn slaw lasts up to 3 days in the refrigerator so it’s perfect to make ahead for parties and potlucks. To store, transfer the corn slaw to an airtight container and place it on the highest shelf of your fridge.

Avoid metal containers. Acidic ingredients like lime juice in the slaw can react with metal containers, potentially altering the taste of the salad. Opt for food-grade plastic or glass containers instead.

When ready to serve, give the corn slaw a good stir to evenly distribute the flavors.

More Mexican Salads

Loved this street corn slaw? Please comment and rate the recipe below. Also, if you’re still hungry for authentic recipes that will transport your taste buds to the streets of Mexico, look no further and Follow our blog on Facebook, Pinterest, YouTube, and Instagram!

Video

Mexican street corn slaw recipe.

Mexican Street Corn Slaw

4 servings
This Mexican corn slaw is made with sweet grilled corn, cabbage, green onions, Mexican crema, cheese, lime juice, and chili powder. A crowd-pleasing slaw for your next fiesta or BBQ!
prep 10 minutes
cook 10 minutes
total 20 minutes

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)
  • 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
 

  • Preheat a cast-iron skillet or grill pan over medium-high heat.
  • Once the skillet is hot, place the corn directly onto the surface.
  • Cook until charred and tender, this may take from 10 to 15 minutes depending on the heat of your stove. Keep an eye on the corn and use tongs to rotate the ears every few minutes.
  • Remove the corn from the skillet and allow it to cool down on a plate until it’s comfortable to handle.
  • Remove the kernels from the cob with a sharp knife and place them in a bowl.
  • Add cabbage, onions, jalapeño chili peppers, and ⅔ of the queso fresco.

Make the dressing

  • Place the cream in a small bowl, add lime juice, chipotle powder or paprika, and chili powder.
  • Season with salt and pepper to taste then mix all ingredients until combined.

Mix & serve

  • Add the dressing to the bowl with the vegetables and toss everything until nicely coated. Adjust seasonings to taste.
  • Cover the bowl and chill the salad for 20-30 minutes before serving.
  • When ready to serve, transfer the salad to a serving bowl and sprinkle the remaining queso fresco on top.

Notes

  • Grilling your corn may take from 10 to 15 minutes depending on the heat of your stove. Keep an eye on the corn and use tongs to rotate the ears every few minutes.
  • When you grill the corn, allow it to get some char marks on the kernels. This will give the slaw a nice smoky and slightly sweet flavor.
  • If the dressing is too thick, You can add a few tablespoons of cold water to thin it.
Nutrition Information
Serving: 1 serving | Calories: 261kcal | Carbohydrates: 26g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 722mg | Potassium: 429mg | Fiber: 4g | Sugar: 10g | Vitamin A: 993IU | Vitamin C: 46mg | Calcium: 256mg | Iron: 1mg
rate this recipeScroll down and leave a comment with stars!

Join now my email list  

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




15 Comments

  1. 5 stars
    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!

  2. 5 stars
    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.

  3. 5 stars
    Delicious! I even used it as a topping for my loaded nachos, and it added a whole new dimension of flavors. :)

  4. 5 stars
    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.

  5. 5 stars
    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!

  6. 5 stars
    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.

  7. 5 stars
    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!

  8. 5 stars
    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.

  9. 5 stars
    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!

  10. 5 stars
    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.

  11. 5 stars
    This was such an amazing twist on slaw. The flavours were incredible and it was so easy to make too.