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Mexican Street Corn Coleslaw

Crunchy, creamy, and packed with bold flavors, this Mexican Street Corn Coleslaw is the perfect side dish that brightens up any meal. It's a zesty take on classic elote with fresh ingredients that can be enjoyed as a salad or a topping for tacos.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Slaw
  • 4 cups cabbage, finely shredded, a mix of green and purple
  • 2 cups charred corn kernels, fresh, frozen, or canned then charred
  • 1 to 2 jalapeños, seeded and minced, adjust to taste
  • 3 scallions, thinly sliced
  • 1/2 cup cilantro, chopped
  • 1/2 cup cotija or feta, crumbled Cotija can be substituted with feta
For the Dressing
  • 1/3 cup mayo
  • 1/3 cup sour cream
  • 1 to 2 tablespoons lime juice plus zest
  • 1 to 2 teaspoons honey
  • 1 to 2 teaspoons minced chipotle in adobo
  • 1 small clove garlic, grated
  • 1/2 teaspoon cumin
  • to taste salt and pepper

Method
 

Make the Dressing
  1. Whisk together the mayo, sour cream, lime juice, lime zest, honey, chipotle, garlic, cumin, salt, and pepper until smooth. Taste and adjust.
Prepare the Cabbage
  1. Add shredded cabbage to a large bowl. Sprinkle a pinch of salt and let sit for 5 minutes, then pat lightly with a paper towel.
Combine the Ingredients
  1. Toss in the charred corn, jalapeños, scallions, cilantro, and most of the cotija.
  2. Pour in about two thirds of the dressing. Toss gently until everything is coated. Add more dressing if needed.
  3. Taste for salt, lime, and heat. Finish with the remaining cotija on top.

Notes

For meal prep, store undressed components separately and toss right before eating. If already dressed, it still tastes great the next day, just a bit softer and extra tangy.