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Mexican Street Corn Coleslaw

This Mexican Street Corn Coleslaw is a creamy, tangy, and crunchy side dish inspired by classic street corn and bold mexican street food flavors. Made with crisp cabbage, sweet corn, zesty lime, and crumbly cheese, it’s a refreshing twist on traditional slaw. If you love corn in a cup or want to learn how to make mexican street corn in a simple way, this recipe is perfect. It’s one of the best corn recipes for BBQs, picnics, and everyday meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 cups coleslaw mix shredded cabbage and carrots
  • 2 cups corn fresh, grilled, or canned and drained
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese crumbled (or feta substitute)
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 –2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Method
 

  1. If using fresh or canned corn, sauté or grill it until slightly charred.
  2. In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
  3. Add coleslaw mix, corn, red onion, cilantro, and cotija cheese.
  4. Toss everything together until evenly coated.
  5. Taste and adjust seasoning if needed.
  6. Chill for 20–30 minutes before serving for best flavor.

Notes

  • Use grilled corn for authentic street corn flavor.
  • Add jalapeño for extra heat.
  • Substitute feta if cotija cheese is unavailable.
  • Chill before serving for best texture.
  • Store in the refrigerator for up to 2–3 days.