Go Back
–+ servings
Mexican street corn slaw recipe.

Mexican Street Corn Slaw

author Maricruz Avalos Flores
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
PRINT PIN

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)
  • ⅔ 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