Mexican street corn, or “elote,” is a popular street food in Mexico, typically consisting of grilled corn on the cob slathered with mayonnaise, cotija cheese, chili powder, and lime juice. This coleslaw version takes those same ingredients and incorporates them into a classic coleslaw base, resulting in a unique dish that can be enjoyed all year round. The creamy dressing, the crunch of fresh vegetables, and the burst of citrus from the lime juice make this coleslaw a standout side dish.
One of the great things about this recipe is its versatility. You can easily customize it with additional ingredients or adjust the flavors to suit your taste. Below, you’ll find a detailed recipe for Mexican Street Corn Coleslaw, along with several variations and substitutions to help you create the perfect dish for your needs.
Mexican Street Corn Coleslaw Recipe
Ingredients
4 cups shredded green cabbage
2 cups fresh or frozen corn kernels, cooked
1/2 cup shredded carrots
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1/4 cup lime juice (about 2 limes)
2 cloves garlic, minced
1 teaspoon chili powder
Salt and pepper to taste
Instructions
Prepare the Vegetables:
In a large bowl, combine the shredded cabbage, corn, and shredded carrots.
Make the Dressing:
In a separate bowl, whisk together the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, minced garlic, and chili powder until smooth and well combined.
Combine the Ingredients:
Pour the dressing over the vegetable mixture and toss to coat evenly. Season with salt and pepper to taste.
Chill and Serve:
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold, garnished with extra cilantro and cotija cheese if desired.
Variations
Spicy Mexican Street Corn Coleslaw:
Add finely chopped jalapeños or a dash of hot sauce to the dressing for an extra kick of heat.
Avocado Coleslaw:
Dice one or two avocados and gently fold them into the coleslaw before serving for a creamy texture and additional flavor.
Grilled Corn Version:
Use grilled corn kernels instead of boiled or steamed corn for a smoky flavor that enhances the overall dish.
Vegetarian and Vegan Option:
Use vegan mayonnaise and a dairy-free sour cream alternative, and replace the cotija cheese with a vegan cheese substitute or nutritional yeast.
Substitutions
Dairy-Free Option:
Substitute the sour cream and cotija cheese with dairy-free alternatives such as cashew cream and vegan parmesan cheese.
Greek Yogurt:
Replace the sour cream with Greek yogurt for a healthier, protein-rich option that still maintains the creamy texture.
Red Cabbage:
Use red cabbage instead of green cabbage for a colorful and slightly different flavor profile.
Different Cheeses:
If cotija cheese is not available, feta cheese makes a good substitute with its similar crumbly texture and tangy flavor.
Conclusion
Mexican Street Corn Coleslaw is a vibrant and flavorful dish that brings together the best of coleslaw and Mexican street corn. The creamy, tangy dressing, combined with the crunch of fresh vegetables and the zesty kick of lime and chili powder, makes this coleslaw a standout side dish for any occasion. Its versatility allows for numerous variations and substitutions, ensuring that you can tailor it to your specific tastes and dietary requirements.
Whether you’re serving it at a summer barbecue, a potluck, or as a refreshing side to your weeknight dinner, Mexican Street Corn Coleslaw is sure to be a hit. Enjoy experimenting with different ingredients and flavors to create your perfect version of this delightful dish, and savor the unique blend of textures and tastes that make it so special.