This Mexican Street Corn Coleslaw is where crunchy coleslaw meets bold, zesty Mexican flavors. I love how it combines sweet corn, creamy dressing, sharp cotija cheese, and a touch of heat from jalapeños. It’s the kind of side dish that gets people talking at barbecues, potlucks, and taco nights. Every bite brings together texture and flavor in the best way.
Why You’ll Love This Recipe
- It’s a fun and flavorful twist on classic coleslaw
- I can make it ahead of time, and it only gets better as it chills
- The creamy, tangy dressing balances perfectly with sweet corn and crisp cabbage
- It pairs well with grilled meats, tacos, or even burgers
- It’s easy to customize to my taste—more spice, less mayo, you name it
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 8 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 cups canned corn, well drained
- 1 large jalapeño, diced
- 1/2 cup sliced green onions
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1/4 cup chopped parsley or cilantro
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 cup crumbled cotija cheese or feta
Directions
- Make the Dressing
I whisk together the mayonnaise, lime juice, chili powder, salt, and black pepper in a small bowl. I set it aside while prepping the vegetables. - Shred the Cabbage
Using a food processor or box grater, I shred both the green and red cabbage into thin strands. Then I toss them into a large mixing bowl. - Add the Veggies and Herbs
I finely chop the green onions, jalapeño, and parsley (or cilantro) and add them to the cabbage. - Add the Corn and Cheese
After draining the corn well to avoid a soggy slaw, I add it to the bowl along with the crumbled cheese. - Toss Everything Together
I re-whisk the dressing to make sure it’s smooth, then pour it over the coleslaw. Using tongs, I toss it until everything is evenly coated. - Chill Before Serving
I transfer the slaw to an airtight container and let it chill in the fridge for at least 2 hours. Just before serving, I give it one last toss to freshen up the flavors.
Servings and Timing
Servings: 10–12
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Variations
- Spicier version: I add an extra jalapeño or a dash of cayenne to the dressing
- Different herbs: If I’m out of cilantro or parsley, I like to swap in fresh basil or mint for a new flavor profile
- Vegan-friendly: I use vegan mayo and dairy-free cheese to keep it plant-based
- Crunchy topping: Right before serving, I like to sprinkle on crushed tortilla chips for added texture
Storage/Reheating
Storage:
I store leftovers in an airtight container in the fridge for up to 3 days. Before serving again, I always toss it to redistribute the dressing.
Reheating:
This dish is best served cold, so no reheating is necessary.
FAQs
Can I use fresh corn instead of canned?
Yes, fresh corn works beautifully. I like to grill or boil it first, then slice it off the cob for added flavor.
How do I make this less spicy?
I either reduce the amount of jalapeño or skip it entirely. For a milder kick, I substitute it with finely chopped green bell pepper.
Can I make this ahead of time?
Definitely. I make it up to a day in advance and store it in the fridge. The flavors deepen as it chills.
Can I swap the cheese?
If I don’t have cotija, I use crumbled feta. It offers a similar salty, tangy bite.
Will this go with BBQ or grilled food?
Absolutely. I love serving it with grilled chicken, ribs, burgers, or even piled on tacos. It’s super versatile.
Conclusion
Mexican Street Corn Coleslaw takes everything I love about creamy, crunchy coleslaw and loads it up with fresh, bold flavor. It’s easy to prep, stunning to serve, and it always disappears fast. Whether I’m serving it with smoky meats or tacos on a Tuesday, it’s one of my favorite sides to bring a little fiesta to the table.
