This Mexican Street Corn Coleslaw brings together everything you love about classic elote and traditional coleslaw — the crunch, the creaminess, the zesty heat — all in one vibrant, irresistible bowl. It’s refreshing yet bold, with layers of flavor from smoky spices, tangy lime, crisp cabbage, and sweet bursts of corn. Every bite feels bright and lively, making it the perfect side dish for tacos, grilled meats, potlucks, or any summer spread.
The combination of green and purple cabbage adds beautiful color and satisfying crunch, while corn (fresh, canned, or fire-roasted) brings natural sweetness that ties the whole dish together. Red onion, jalapeño, and cilantro offer freshness and lift, creating that signature street-corn balance of creamy, spicy, and citrusy.
The dressing is where the magic happens — a silky blend of mayo, sour cream, lime juice, hot sauce, and smoky spices that coat the vegetables without weighing them down. The result is a coleslaw that feels indulgent yet bright, with a flavor profile that keeps you going back for more.
This dish comes together quickly, travels well, and pairs beautifully with everything from barbecued ribs to carne asada. And don’t skip the cotija cheese — it adds an authentic finishing touch that makes the flavors pop even more.
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Servings: 6
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Ingredients
• 3 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 1/2 cups corn kernels (fresh, canned, or roasted)
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, finely diced (optional)
Dressing:
• 1/3 cup mayonnaise
• 2 tbsp sour cream
• 2 tbsp lime juice
• 1–2 tsp hot sauce (Valentina or Tajín hot sauce work beautifully)
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
Instructions:
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