Crunchy green cabbage, fresh corn, and red onions are tossed with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to create this Mexican Street Corn Coleslaw.
Street Corn Coleslaw
Can a street corn loving person ever have enough recipes that involve street corn? I honestly don’t think so. This idea hit me the other day when I was stirring together a bowl of the Jalapeno Corn Coleslaw that my family loves so much.
This Street Corn Coleslaw has proven to be an awesome idea. I’ve layered it on Carnitas Tacos. I’ve tossed it into my salads for lunch. We’ve eaten it with steak bites and with grilled chicken.
This coleslaw became an immediate favorite with the entire family – which says a LOT, since I have a kid who doesn’t like most coleslaw.
Mexican Coleslaw Ingredients
- shredded green cabbage
- fresh corn
- red onion
- cotija cheese
- fresh cilantro
- Cholula hot sauce
- fresh lime juice
- salt, pepper, chili powder
Mexican Coleslaw Recipe
- Combine the cabbage, corn, and red onion in a large mixing bowl. Stir together the mayonnaise, hot sauce, lime juice, sugar, salt, pepper, and chili powder. Pour over the cabbage mixture and toss with tongs or stir well to coat.
- Sprinkle with cotija and cilantro. Serve immediately or refrigerate until ready to serve. This will keep nicely for 2-3 days.
Mexican Street Corn Recipes
Elote a.k.a. Hot Mexican Corn Dip is made with roasted corn in a creamy sauce of spicy mayonnaise, lime, and cotija cheese. Whether you eat it with a spoon or dip into it with tortilla chips, Elote Dip is a snack that everyone loves.
Inspired by my love of Mexican street corn, this Skillet Mexican Street Corn with Squash and Kielbasa brings all of those flavors and more to this one skillet meal. Kielbasa sausage is sauteed with sweet onions, fresh corn, and summer squash before being tossed with a creamy street corn style sauce.
Fresh corn and tender potatoes are tossed in a creamy spicy sauce to create the Mexican Street Corn Potato Salad. Inspired by a bit of leftover Elote Dip and a spoonful of leftover potato salad, this potato was a fun random idea one night, that I knew I needed to turn into a full potato salad recipe. (And you all definitely have agreed with that!)
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Combine the cabbage, corn, and red onion in a large mixing bowl. Stir together the mayonnaise, hot sauce, lime juice, sugar, salt, pepper, and chili powder. Pour over the cabbage mixture and toss with tongs or stir well to coat.
Sprinkle with cotija and cilantro. Serve immediately or refrigerate until ready to serve. This will keep nicely for 2-3 days.
Calories: 217kcal · Carbohydrates: 14g · Protein: 3g · Fat: 17g · Saturated Fat: 3g · Polyunsaturated Fat: 10g · Monounsaturated Fat: 4g · Trans Fat: 1g · Cholesterol: 13mg · Sodium: 540mg · Potassium: 265mg · Fiber: 3g · Sugar: 6g · Vitamin A: 217IU · Vitamin C: 31mg · Calcium: 57mg · Iron: 1mg