If you love Mexican street corn, this slaw is basically that in crunchy, scoopable form. It’s creamy, full of lime, and has that bold, savory flavor that makes it so good with just about anything off the grill. I like to make it for cookouts and taco nights, usually right alongside my Frito Cowboy Salad, classic Coleslaw, and my Mexican Street Corn Smashed Potato Salad when I’m putting together a bigger spread. It all just works together in that fresh, summery, everyone-grabs-a-second-helping kind of way!

Black bowl filled with Mexican Street Corn Slaw on a wooden table from overhead.

Ingredients & Substitutions

Corn: Canned corn keeps things easy, but fresh or frozen corn works just as well. If you have a few extra minutes, charring the corn in a skillet adds a smoky, street corn-style flavor that really makes this slaw pop.
Cabbage: A mix of green and red cabbage gives the best crunch and color. You can use all green cabbage if that’s what you have on hand, or swap in a bag of pre-shredded coleslaw mix for a shortcut.
Add-ins (cilantro, jalapeño, green onions, cotija): These bring freshness, heat, and that classic street corn vibe. Adjust the jalapeño based on how spicy you like things, or leave it out entirely for a milder slaw. Feta or queso fresco can work in place of cotija if needed.
Creamy Lime Dressing: A simple mix of mayonnaise, Mexican crema (or sour cream), lime juice, and spices. The crema adds tang and richness, but sour cream works perfectly as a substitute. If you want a lighter option, you can use all Greek yogurt in place of both.
Mexican Crema (or Sour Cream): This is what makes the dressing creamy and smooth. Mexican crema is a little thinner and milder than sour cream, but either one works great. You can usually find Mexican crema in the dairy section near the sour cream, sometimes in the specialty cheese or Hispanic foods area. If you can’t find it, sour cream works just fine.
Seasonings: Chili powder, paprika, cumin, garlic powder, salt, and pepper give the dressing its bold, slightly smoky flavor. (Use smoked paprika for a smokier flavor, if preferred.) You can dial back the chili powder if you prefer a milder slaw.

Raw ingredients for Mexican Street Corn Slaw in a black bowl on a wooden table from overhead.

Tips for Success

Dry the corn well: If using canned or frozen corn, make sure it’s well drained (and cooled if you’re charring it). Extra moisture can water down the slaw.
Don’t overdress too early: If you’re making this ahead, you can wait to add a little extra dressing right before serving so it stays creamy and fresh.
Shred the cabbage evenly: Thin, even shreds help the slaw hold together better and make every bite more balanced.
Taste before serving: The lime, salt, and spice can mellow as it sits, so give it a final toss and adjust seasoning right before serving.
Let it rest (but not too long): A short chill time helps the flavors come together, but overnight will soften the cabbage more than you may want.

Close up of a bowl of Mexican Street Corn Slaw with serving spoons in it.

FAQs

Can I make Mexican street corn slaw ahead of time?

Yes. This slaw actually gets better after it sits for a bit. You can make it up to 4 hours ahead and store it in the refrigerator. Just give it a good toss before serving to freshen it up.

Can I make the dressing ahead of time?

Yes. You can whisk the dressing together up to 2 days in advance and store it in an airtight container in the refrigerator. Give it a good stir or shake before using, since it may thicken slightly as it sits.

Can I make this without charring the corn?

Yes. The charred corn adds extra flavor, but it’s totally optional. You can skip that step and use canned corn, thawed frozen corn, or freshly cooked corn as-is. The slaw will still be flavorful thanks to the dressing and spices.

Can I use frozen or fresh corn instead of canned?

Absolutely. Fresh or frozen corn both work great. If you want extra flavor, sauté or grill the corn in a skillet until lightly golden before adding it to the slaw.

How spicy is this slaw?

It has a mild kick from the jalapeño and chili powder, but it’s easy to adjust. Remove the jalapeño for a milder version, or add more if you like extra heat.

What can I use instead of cotija cheese?

Feta cheese is the best substitute for cotija. It has a similar salty, crumbly texture and works really well in this slaw.

Spoonful of Mexican Street Corn Slaw very close up.

How to Store Mexican Street Corn Slaw

Store leftover Mexican street corn slaw in an airtight container in the refrigerator for up to 3 days. It will stay flavorful, but the cabbage will soften slightly as it sits. For the best texture, give it a good toss before serving and drain off any excess liquid if needed. If you want it extra crisp again, you can stir in a handful of fresh shredded cabbage right before serving.

This slaw is not freezer-friendly, since the creamy dressing and cabbage don’t hold up well once thawed.