Go Back
Mexican street slaw with cabbage, charred corn, cotija cheese and lime

Mexican Street Corn Coleslaw! Creamy, Smoky & Easy

Mexican street corn coleslaw is a bold, creamy side dish inspired by elote flavors. Made with charred corn, fresh lime juice, cabbage, and cotija cheese, it stays crisp and flavorful — perfect for BBQs, taco nights, and summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups green cabbage, shredded
  • 1 cup purple cabbage, shredded
  • 1½ cups corn (fresh, frozen, or canned)
  • ½ cups mayonnaise
  • ¼ cup sour cream
  • ½ cup cotija cheese, crumbled
  • 1 jalapeño, finely chopped
  • 2 tbsp fresh lime juice
  • Salt and black pepper to taste
  • ½ tbsp smoked paprika
  • 2 tbsp fresh cilantro, chopped

Equipment

  • Large skillet or frying pan (for charring corn)
  • Large mixing bowl
  • Small mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring cups & spoons
  • Spatula or large spoon
  • Tongs (optional)
  • Whisk

Method
 

  1. Heat a dry skillet over medium heat. Add corn in a single layer.
  2. Cook 5–7 minutes, stirring occasionally, until lightly blackened. For deeper flavor, grill the corn instead. Let cool.
  3. Cook 5–7 minutes, stirring occasionally, until lightly blackened. For deeper flavor, grill the corn instead. Let cool.
  4. Refrigerate for about 30 minutes. This allows flavors to blend and improves texture.

Notes

Tips for Best Results

  • Thinly shredded cabbage absorbs dressing better
  • Cool corn before mixing to prevent wilting
  • Do not overdress — add gradually if needed
  • For extra crunch, add cabbage just before serving

Serving Suggestions

This slaw pairs perfectly with:
  • Tacos
  • Grilled chicken
  • Burgers
  • BBQ ribs
  • Pulled pork sandwiches
  • Grilled shrimp
  • Taco bowls or wraps
It also works as a crunchy taco filling.

Make-Ahead & Storage

Make Ahead
  • Prepare up to 4–6 hours in advance
  • For overnight storage, keep dressing separate
  • Add cheese and cilantro just before serving

Storage

  • Refrigerate in an airtight container
  • Keeps up to 3 days
  • Stir before serving
  • Do NOT freeze (texture will suffer)