Mexican Street Corn Slaw
4 servings
Inspired by the flavors of Mexican street corn, this creamy corn slaw is made with grilled corn, cabbage, lime, Mexican crema, and queso fresco. It's an easy side dish that's always a hit at BBQs and family gatherings.
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
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.
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