As I rummaged through my kitchen, the lingering aroma of summer days danced in the air, reminding me of vibrant markets filled with the tantalizing flavors of Mexico. This recipe for Mexican Street Corn Coleslaw seamlessly transports those cherished memories right to your dining table. With a delightful crunch from fresh cabbage paired with sweet, charred corn, it’s a colorful and creamy side dish that’s perfect for barbecues, picnics, or simply brightening up your weeknight dinners. Not only does it serve as a refreshing vegetable option, but it also captures the spirit of summer in every bite. Are you ready to bring a taste of the streets of Mexico to your home?
Why is This Coleslaw So Special?
Vibrant Colors: This Mexican Street Corn Coleslaw is a feast for the eyes, showcasing bright greens, yellows, and reds that instantly elevate any meal.
Irresistibly Creamy: With a blend of mayonnaise, sour cream, and crumbled cotija, the creamy dressing perfectly coats the crunchy veggies, creating a satisfying texture.
Bursting with Flavor: The combination of sweet corn, zesty lime, and spices ensures a flavor explosion that transforms the traditional coleslaw into something unforgettable—just like the popular Mexican Sopa Fideo!
Quick and Easy: In just under 30 minutes, you can whip up this fresh dish, making it the perfect companion to grilled meats, much like the delectable Honey Butter Cornbread you may already love.
Perfect for Any Occasion: Whether it’s a summer barbecue, a picnic, or a simple weeknight dinner, this coleslaw always impresses, making it a crowd favorite that brings people together.
Mexican Street Corn Coleslaw Ingredients
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For the Coleslaw
• Shredded cabbage – 4 cups for that perfect crunch and structure; try purple cabbage for a colorful twist.
• Shredded carrots – 1 cup adds a touch of sweetness and additional crunch.
• Chopped fresh cilantro – 1/2 cup for fresh herbal notes; parsley is a great substitute if you prefer a milder flavor.
• Chopped red onion – 1/4 cup provides sharpness and vibrant color; consider green onions for a milder taste.
• Corn kernels – 2 cups, the star ingredient bringing sweetness reminiscent of traditional Mexican street corn, perfect for this Mexican Street Corn Coleslaw. -
For the Dressing
• Mayonnaise – 2 tablespoons creates a creamy base; swap for Greek yogurt for a lighter dressing.
• Sour cream or Greek yogurt – 2 tablespoons add tanginess, choose one based on your preference.
• Crumbled cotija cheese – 1/4 cup for a salty, creamy finish; feta can work in a pinch if cotija is unavailable.
• Chili powder – 1 teaspoon offers warm spiciness; adjust according to your heat preference.
• Smoked paprika – 1/2 teaspoon introduces a delightful smokiness without substitution.
• Minced garlic – 1 clove enhances flavor depth; fresh garlic provides the most vibrant taste.
• Juice of 1 lime – adds a burst of acidity and brightness; always opt for fresh over bottled.
• Salt and black pepper – add to taste for perfect seasoning. -
Optional Garnish
• Additional crumbled cotija cheese, chopped fresh cilantro, and lime wedges to elevate your presentation and flavor!
Step‑by‑Step Instructions for Mexican Street Corn Coleslaw
Step 1: Prepare the Vegetables
In a large mixing bowl, combine 4 cups of shredded cabbage, 1 cup of shredded carrots, 1/2 cup of chopped fresh cilantro, and 1/4 cup of chopped red onion. Toss the ingredients together until evenly mixed. Set this vibrant vegetable base aside while you prepare the star of this Mexican Street Corn Coleslaw—charred corn.
Step 2: Char the Corn
Heat a skillet over medium-high heat and add 2 cups of corn kernels. Cook for about 5-7 minutes, stirring occasionally, until the corn is lightly charred and caramelized. This step enhances the sweetness of the corn and brings out the smoky flavor. Remove from heat and let the corn cool slightly.
Step 3: Make the Dressing
In a separate bowl, mix together 2 tablespoons of mayonnaise, 2 tablespoons of sour cream (or Greek yogurt), and 1/4 cup of crumbled cotija cheese. Add in 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, 1 clove of minced garlic, and the juice of 1 lime. Stir until the dressing is smooth and well combined, embodying the flavors of Mexican Street Corn.
Step 4: Combine Dressing and Corn
Gently fold the charred corn into the dressing mixture, ensuring the corn is evenly coated with the creamy blend. The warmth of the corn will slightly melt the cheese, creating a luscious texture that perfectly complements the crisp vegetables in your coleslaw.
Step 5: Mix Coleslaw Together
Pour the corn dressing over the prepared cabbage mixture. Using tongs or a spatula, toss the mixture thoroughly until all the vegetables are coated with the creamy dressing. This ensures every bite of your Mexican Street Corn Coleslaw bursts with flavor and freshness.
Step 6: Final Adjustments
Taste the coleslaw and adjust the seasoning as needed. Add salt, black pepper, or more lime juice to enhance the flavors according to your preference. This last step is crucial to ensure that every component of the dish is perfectly balanced and satisfying.
Step 7: Serve and Garnish
Transfer the completed Mexican Street Corn Coleslaw to a serving bowl. For an extra pop of flavor, garnish with additional crumbled cotija cheese, chopped fresh cilantro, and lime wedges. This colorful presentation not only looks inviting but also invites everyone to dig in and enjoy!
How to Store and Freeze Mexican Street Corn Coleslaw
Fridge: Store any leftovers in an airtight container for up to 3 days. For best results, add the dressing just before serving to maintain crunch.
Freezer: Freezing this coleslaw is not recommended, as the vegetables may become soggy upon thawing, compromising the delightful texture.
Reheating: If you do have leftover dressing or corn, you can gently warm them in a skillet, but it’s best to enjoy the coleslaw fresh for optimal flavor and texture.
Serving Suggestions: If preparing ahead for a gathering, assemble the veggies and dressing separately, then combine them just before serving to ensure your Mexican Street Corn Coleslaw shines!
What to Serve with Mexican Street Corn Coleslaw
This zesty and colorful coleslaw is just the beginning of a fabulous meal; let’s add some delicious companions!
- Grilled Chicken Fajitas: The smoky char and spice in the fajitas harmonize beautifully with the creamy crunch of the coleslaw, creating a balanced flavor profile.
- Zesty Cilantro Lime Rice: This fluffy side dish provides a fresh, herbaceous touch and complements the coleslaw’s vibrant flavors; together, they create a delightful summer feast.
- Spicy Black Bean Tacos: The hearty texture and seasoned beans in these tacos pair perfectly with the lightness of the coleslaw, making for a satisfying meal that feels festive and fun.
- Roasted Corn on the Cob: Bringing more of that sweet corn flavor to your table, roasted corn adds a smoky depth that elevates your outdoor dining experience even further.
- Chilled Avocado Soup: This smooth and creamy soup provides a refreshing contrast to the crunch of the coleslaw; a delightful pairing for a light lunch or a warm evening.
- Margaritas: A refreshing margarita offers a tangy, citrusy kick that perfectly matches the flavors of the Mexican Street Corn Coleslaw, enhancing the entire meal experience.
- Fruit Salad with Lime: A sweet and zesty fruit salad adds a refreshing touch; its bright flavors beautifully balance the creaminess of the coleslaw.
- Churros with Chocolate Sauce: Finish your meal on a sweet note! The warm, cinnamon-sugar churros dipped in chocolate offer a comforting dessert that brings a taste of Mexico home.
Make Ahead Options
These Mexican Street Corn Coleslaw ingredients are perfect for meal prep aficionados looking to save time! You can chop and mix the cabbage, carrots, cilantro, and red onion up to 24 hours in advance; just store them in an airtight container in the refrigerator to keep them fresh and crisp. Additionally, you can prepare the dressing (without the corn) up to 3 days ahead, ensuring all flavors meld beautifully. When ready to serve, simply char the corn and combine it with the dressing, then add the prepped vegetables. This way, you’ll achieve delightful restaurant-style results with minimal effort, allowing you to enjoy all the vibrant flavors of your Mexican Street Corn Coleslaw!
Expert Tips for Mexican Street Corn Coleslaw
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Fresh Ingredients: Use fresh corn when possible. It enhances the sweetness and crunch, making your Mexican Street Corn Coleslaw shine.
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Adjust the Spice: Don’t be shy about tweaking the chili powder. Start with less and adjust to your taste for the perfect level of heat!
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Keep It Crisp: To maintain the crunch, combine the dressing with the vegetables just before serving. This will ensure your coleslaw doesn’t get soggy.
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Experiment with Cheese: Cotija adds a unique flavor, but feel free to substitute with feta or skip cheese altogether for a dairy-free option.
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Add Extra Veggies: Feel free to incorporate other colorful veggies, like bell peppers or radishes, for added texture and flavor in your coleslaw.
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Storage Advice: If you have leftovers, store them in an airtight container for up to 3 days, but enjoy them fresh for the best flavor!
Mexican Street Corn Coleslaw Variations
Feel free to get creative and put your own spin on this delightful coleslaw recipe!
- Dairy-Free: Use vegan mayo and skip the cheese for a delightful dairy-free version that’s just as creamy.
- Spicy Kick: Add diced jalapeños or a splash of your favorite hot sauce to elevate the heat level to your taste.
- Colorful Twist: Mix in diced bell peppers or shredded purple cabbage for an extra burst of color and crunch.
- Add Crunch: Toss in crushed tortilla chips or roasted pumpkin seeds right before serving for a delightful crunchy texture.
- Different Herbs: Substitute cilantro with fresh mint or basil for a unique flavor profile that’s equally refreshing.
- Cream Cheese Option: Blend in a bit of cream cheese into your dressing for a richer, ultra-creamy result, reminiscent of a classic peppercorn sauce!
- Sweet Addition: Consider adding diced mango or pineapple for a fruity twist that balances out the spiciness beautifully.
- Char More Veggies: Grill bell peppers or zucchini alongside the corn for more depth and an enticing smoky flavor.
Feel inspired? These variations can add a personal touch that makes this coleslaw uniquely yours, and keep things exciting—just like the beloved Corn Ribs Aleppe you might enjoy!
Mexican Street Corn Coleslaw Recipe FAQs
What type of corn is best for Mexican Street Corn Coleslaw?
Absolutely! Fresh corn kernels are best, as they provide that sweet pop and robust flavor. If fresh corn is unavailable, both canned and frozen corn can work well; just make sure to drain or thaw them properly before using.
How long can I store leftover Mexican Street Corn Coleslaw?
You can keep leftover coleslaw in an airtight container in the refrigerator for up to 3 days. However, to maintain its crunchy texture, I recommend mixing the dressing in just before serving!
Can I freeze Mexican Street Corn Coleslaw?
Freezing this coleslaw isn’t recommended, as the vegetables will likely become soggy upon thawing, losing their delightful crunch. If you have leftover dressing or charred corn, those can be frozen separately for up to 3 months, though it’s best if you enjoy the coleslaw fresh.
What should I do if my coleslaw is too watery?
If your coleslaw turns out watery, it could be due to excess moisture in the veggies or corn. Try draining off some of the liquid or adjusting your dressing mixture to include more mayonnaise or sour cream to thicken it up.
Can I make this coleslaw vegan or gluten-free?
Absolutely! To make a vegan version, substitute mayonnaise and sour cream with a plant-based alternative like avocado or cashew cream. For gluten-free, this recipe is naturally gluten-free, so you’re all set—just ensure any additional ingredients you choose are also gluten-free!
Is there a good substitute for cotija cheese?
Certainly! If you can’t find cotija cheese, feta cheese makes a great substitute. It still provides that creamy and salty flavor, enhancing the overall taste profile of your Mexican Street Corn Coleslaw.
Mexican Street Corn Coleslaw: A Vibrant Summer Delight
Ingredients
Equipment
Method
- In a large mixing bowl, combine 4 cups of shredded cabbage, 1 cup of shredded carrots, 1/2 cup of chopped fresh cilantro, and 1/4 cup of chopped red onion. Toss the ingredients together until evenly mixed. Set aside.
- Heat a skillet over medium-high heat and add 2 cups of corn kernels. Cook for about 5-7 minutes, stirring occasionally, until the corn is lightly charred and caramelized. Remove from heat and let the corn cool slightly.
- In a separate bowl, mix together 2 tablespoons of mayonnaise, 2 tablespoons of sour cream, and 1/4 cup of crumbled cotija cheese. Add in 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, 1 clove of minced garlic, and the juice of 1 lime. Stir until smooth.
- Gently fold the charred corn into the dressing mixture, ensuring the corn is evenly coated.
- Pour the corn dressing over the prepared cabbage mixture. Toss thoroughly until all the vegetables are coated with the creamy dressing.
- Taste the coleslaw and adjust the seasoning as needed. Add salt, black pepper, or more lime juice.
- Transfer the completed coleslaw to a serving bowl. Garnish with additional cotija cheese, cilantro, and lime wedges.
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