Mexican Street Corn Coleslaw

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Say hello to your new favorite side dish. This Mexican Street Corn Coleslaw is creamy, tangy, and full of flavor with just the right kick of heat. It’s one of those dishes that disappears fast and always has people asking when you’re making it again. A Mexican fiesta in every bite!

Nikki’s Recipe Rundown

Flavor: A creamy, tangy, and smoky combo with a little zip from the lime and jalapeño. The queso fresco brings that salty richness, and the fire-roasted corn gives it that street corn flair we all love.

Ease: So easy! A little chopping and stirring is all it takes—plus, it’s even better made ahead. Perfect for those busy days

Prep Tip: Double up on the dressing while you’re at it—you’ll be glad you did! It’s absolutely delicious drizzled over tacos, grilled veggies, or even tossed into a salad the next day. Total flavor booster.

Time-Saving Tip: To keep things quick and easy, I love using store-bought shortcuts like bagged coleslaw mix and frozen fire-roasted corn. They save so much time without sacrificing flavor. Pre-crumbled cheese and a good elote seasoning blend from the store can also cut down your prep and still give you that homemade taste everyone raves about.

In the South, we sure do love a good classic slaw. It’s a staple at cookouts, Sunday suppers, and just about every family gathering. But around here, I’m always looking for ways to bring new life to those classics with fun, flavorful twists—just like I did with my Blue Cheese Coleslaw. No bland or boring coleslaw here, friends. I want it to stand out on the plate and keep people coming back for just one more bite.

What is Mexican Street Corn?

It’s a popular street food known as elote—grilled corn slathered in a creamy mix of mayo, lime juice, cheese, chili powder, and sometimes a little garlic or spice. It’s messy, bold, and totally irresistible. And when you take all those same flavors and fold them into a cool, crunchy slaw? Well, it just might become your new go-to side dish.

Mexican Street Corn Ingredients

Labeled ingredients needed to make Mexican street corn soleslaw.

Fire-roasted corn: Adds a smoky-sweet flavor and beautiful char. Frozen and thawed is excellent here.
Coleslaw mix: A colorful and crunchy shortcut—grab the tricolor bag and you’re golden.
Cilantro: Fresh and herby. It really brightens everything up.
Jalapeño: Adds a touch of heat. Removing the seeds & veins keeps it mellow.
Queso fresco: Crumbly and mild—gives that authentic street corn flavor.
Green onions: Optional, but I love the little oniony bite and mild flavor of the sliced green onion.
Mayonnaise & Mexican crema: These make the dressing super creamy.
Lime juice: Brightens up the whole dish.
Elote seasoning: Brings the street corn magic—smoky, spicy, a little tangy.

Variations and Substitutions

Making a Homemade Elote Seasoning is quick and easy, but if you prefer to buy one at the store, I love this Spanglish Asadero Elote Seasoning, or Trader Joe’s Everything But the Elote Seasoning.
Roasted Corn Swap: Can’t find frozen fire-roasted corn? No worries. Just grab 2 cups of corn and toss it in a hot cast iron skillet until it gets toasty and charred in spots. It brings out that smoky, sweet flavor we’re after. This can be done with fresh corn, frozen, or even drained canned corn. You can also use any leftover charred grilled corn on the cob.
Swap green onions for red onions if that’s what you’ve got.
Cheese Substitutions: Use cotija cheese instead of queso fresco for a saltier bite. If you can’t find queso fresca or cotija, you can use feta cheese.
Other Add Ins: Add black beans or diced avocado for extra heartiness.

How To Make Mexican Street Corn Coleslaw

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1: Make the Dressing

In a big mixing bowl, whisk together the mayonnaise, Mexican crema, lime juice, and elote seasoning until it’s smooth and creamy.

Mayonnaise and Crema with lime, squeeze into it and seasonings added.

Taste it now so you can tweak the seasoning if needed.

Step 2: Mix It Up

Dice up the veggies.

Roasted corn and cabbage added to the Mexican slaw dressing in a bowl.

Toss in the thawed corn, coleslaw mix, cilantro, diced jalapeño, queso fresco, and green onions (if you’re using them).

Stir it all up until everything’s coated in that dreamy dressing.

A bowl of Mexican coleslaw tossed in dressing.

Step 3: Chill the Coleslaw

Cover the bowl and pop it in the fridge for at least an hour. This gives all those flavors a chance to get cozy.

Step 4: Garnish & Serve

Before serving, give it a good toss and taste again—add a little salt if needed. Then pile it into your serving dish and sprinkle with extra queso fresco, a little more elote seasoning, fresh cilantro, and those colorful tri-color tortilla strips for crunch and flair.

Recipe Tips

Creamier Dressing: If you like it extra creamy (I get it!), just add a little more mayo—start with a tablespoon at a time until it’s just right for you.
Fresh Corn Bonus: In the summer, if you can get your hands on sweet local corn, absolutely use it. The flavor is unbeatable and really shines in this recipe.
How to Char Corn: If you’re charring your corn, use a hot cast iron skillet—don’t overcrowd it. Add the corn in a single layer to a skillet, if you have a seasoned cast iron skillet or nonstick skillet; no oil or butter is needed. If not, drizzle a little or melt a little butter. Let it sit undisturbed for a couple of minutes to get those beautiful char marks. Stir occasionally until it’s toasty and golden in spots. Let the corn cool down before mixing.
Chill Time Matters: That hour of chill time isn’t just for fun—it really helps all the flavors meld and gives the slaw its best flavor.

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A wooden spoon removing a scoop of street corn slaw.

Recipe FAQs

Is this recipe spicy?

It has a mild kick thanks to the jalapeño and chili powder, but it’s definitely not too spicy, especially since the jalapeño is seeded and deveined. If you love more heat, feel free to leave in some seeds, cayenne, or add a dash of hot sauce to the dressing.

Is this coleslaw gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that any store-bought ingredients don’t contain any ingredients that contain gluten.

What can I use instead of Mexican crema?

If you don’t have Mexican crema on hand, you can substitute with sour cream or a mix of sour cream and a splash of buttermilk (or whole milk) to get that slightly tangy, pourable consistency. Greek yogurt also works in a pinch, but buttermilk gives it a smooth, classic feel that’s closer to the original.

What’s the best way to char corn if I don’t have a grill?

A hot cast-iron skillet works wonders. Add the corn kernels to the dry skillet over medium-high heat and let them sit undisturbed for a couple of minutes to get those beautiful char marks. Stir occasionally until they’re toasted to your liking.

A plate of street corn coleslaw garnished with tortilla chips and lime.

Street Corn Slaw Storage Instructions

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving again, as some of the dressing may settle at the bottom.

Can I Make This Mexican Coleslaw Ahead of Time?

You can absolutely make this coleslaw ahead of time—I actually recommend it! It’s best made up to 24 hours in advance for the freshest taste and texture. If you’re planning ahead, another great option is to prep all the components (dressing, chopped veggies, and garnishes) and store them separately. Then, mix everything together a few hours before serving so it stays crisp and vibrant.

What to Serve with Mexican Coleslaw

This Mexican Street Corn Coleslaw goes with just about everything, but here are a few favorites:

Grilled chicken, steak, or shrimp – the cool, creamy slaw is a perfect contrast to smoky meats.
Tacos or fajitas – serve it on the side or pile it right on top.
Pulled pork or chicken sandwiches – adds a zesty crunch that cuts through the richness.
Burgers or hot dogs – a fun, flavorful upgrade from traditional slaw.
BBQ ribs or brisket – balances out bold, saucy flavors.

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Mexican Street Corn Coleslaw

Nikki’s Recipe Rundown

What is Mexican Street Corn?

Mexican Street Corn Ingredients

Variations and Substitutions