Mexican Street Corn Coleslaw

Mexican Street Corn Coleslaw is a vibrant and flavorful dish that brings the essence of street food to your table. This coleslaw is inspired by the popular Mexican street corn, also known as Elote, which features sweet corn, spicy seasoning, and creamy dressing. With crunchy vegetables and zesty flavors, this salad is perfect for picnics, barbecues, or even as a side dish for dinner.

Why Make This Recipe

This recipe is not only delicious but also incredibly easy to make. It combines fresh ingredients with bold flavors, making it a crowd-pleaser at any gathering. The mix of cabbage, corn, and beans provides a nutritious boost, while the creamy dressing adds a rich touch. Plus, it’s a fun twist on traditional coleslaw that everyone will love!

How to Make Mexican Street Corn Coleslaw

Making Mexican Street Corn Coleslaw is quick and simple. Follow these steps to create a delicious salad that will impress your family and friends.

Ingredients

• 2 cups shredded cabbage (green or purple)
• 1 1/2 cups corn (grilled or canned, drained)
• 1/2 cup black beans (drained and rinsed)
• 1/4 cup red onion (finely chopped)
• 1 jalapeño (sliced, optional for spice)
• 1/4 cup fresh cilantro (chopped)
• 1/4 cup cotija cheese (crumbled or feta)
• 1/4 cup shredded cheddar cheese
• 1 small avocado (diced, optional)
• 1/4 cup mayonnaise
• 1/4 cup sour cream (or Greek yogurt)
• 1 tbsp lime juice
• 1/2 tsp chili powder

Directions

1. In a large bowl, combine the shredded cabbage, corn, black beans, red onion, jalapeño, cilantro, cotija cheese, cheddar cheese, and avocado.
2. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder until smooth.
3. Pour the dressing over the coleslaw mixture and toss until everything is well coated.
4. Serve immediately or refrigerate for an hour to enhance the flavors.

How to Serve Mexican Street Corn Coleslaw

Serve the Mexican Street Corn Coleslaw as a side dish alongside grilled meats, tacos, or burgers. It can also be enjoyed as a standalone salad for a light lunch. For added flair, garnish with extra cilantro or a sprinkle of lime juice before serving.

How to Store Mexican Street Corn Coleslaw

To store leftovers, place the coleslaw in an airtight container and refrigerate. It will stay fresh for up to 3 days. Keep in mind that the cabbage may become softer over time, so it’s best to enjoy it within the first couple of days.

Tips to Make Mexican Street Corn Coleslaw

• Use fresh corn off the cob for a sweeter flavor, but canned corn works just as well.
• Adjust the spiciness by adding more or fewer jalapeños based on your preference.
• For a vegan option, substitute mayonnaise and sour cream with vegan alternatives.

Variation

You can add other vegetables, such as diced bell peppers or shredded carrots, to change up the texture and flavor. You can also swap the cotija cheese for a vegan cheese alternative if desired.

FAQs

1. Can I use frozen corn instead of fresh or canned?
Yes, frozen corn works great! Just thaw it and drain any excess water before adding it to the coleslaw.

2. Is there a substitute for cotija cheese?
Feta cheese is a good substitute for cotija, providing a similar crumbly texture and salty flavor.

3. Can I make this coleslaw in advance?
Yes, you can make this coleslaw a few hours in advance. However, for the best crunch, add the dressing just before serving.