Mexican Street Corn Slaw
This Mexican Street Corn Slaw is a fresh, crunchy side dish inspired by classic elote. It’s made with shredded cabbage, sweet corn, a creamy lime dressing, and just the right amount of spice!
Servings: 6 people
Calories: 331kcal
Ingredients
Slaw
- 2 cans (15.25 ounces) each corn kernels, drained (about 2 cups cooked corn)
- 1 tablespoon olive oil
- 4 cups (280 g) green cabbage, shredded (about ½ medium head)
- 2 cups (140 g) red cabbage, shredded
- ¼ cup fresh cilantro, chopped
- 1 medium jalapeño, seeded and finely diced (adjust to taste)
- ½ cup (60 g) Cotija cheese, crumbled
- ¼ cup green onions, sliced
Creamy Lime Dressing
- ⅓ cup (73 g) mayonnaise
- ⅓ cup (73 g) Mexican crema, or sour cream
- 3 tablespoons fresh lime juice, from about 2 limes
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Char the Corn (optional but recommended)
- Heat olive oil in a large skillet over medium-high heat. Add the drained corn and cook for 4 to 6 minutes, stirring occasionally, until lightly golden and slightly charred. Remove from heat and let cool slightly.
Creamy Lime Dressing
- In a small bowl, whisk together mayonnaise, crema (or sour cream), lime juice, lime zest, chili powder, paprika, cumin, garlic powder, salt, and pepper until smooth and creamy.
Assembly
- In a large bowl, combine green cabbage, red cabbage, cooled corn, cilantro, jalapeño, green onions, and cotija cheese.
- Pour the dressing over the slaw and toss until everything is evenly coated. Taste and adjust seasoning with extra lime juice or salt if needed.
- Cover and refrigerate for at least 30 minutes (or up to 4 hours) to let the flavors develop. Toss once more before serving.
Video
Nutrition
Serving: 1portion | Calories: 331kcal