Name: Street Corn Coleslaw Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 medium head green cabbage, shredded (about 6 cups); 1 cup shredded red cabbage; 1 cup shredded carrots; 1/2 cup chopped cilantro; 2 ears of corn, kernels removed (about 1 1/2 cups); 1/2 cup crumbled Cotija cheese; 1/4 cup thinly sliced red onion; 1 jalapeño, seeded and minced (optional); 1/2 cup mayonnaise; 1/4 cup sour cream (or Greek yogurt); 2 tablespoons lime juice, freshly squeezed; 1 tablespoon chili powder; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper (optional, for extra heat); Salt and black pepper to taste; Extra Cotija cheese; Lime wedges; Chopped cilantro; Hot sauce

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Introduction

Street Corn Coleslaw is a vibrant twist on traditional slaw, combining the smoky sweetness of corn with creamy, tangy dressing and a hint of spice. This colorful dish is perfect for summer barbecues or as a refreshing side to any meal.

The dish is a close-up of several pieces of bright yellow corn on the cob, cut into smaller sections and placed in a bowl. The corn is topped with fresh, green cilantro leaves, small white cheese crumbles, and thinly sliced red chili rings. There are visible red chili flakes scattered over the corn, adding a spiced texture. Bits of shredded purple cabbage and creamy sauce are mixed throughout, adding pops of purple and white. The bowl is white with a dark rim, set against a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium head green cabbage, shredded (about 6 cups)
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup chopped cilantro
2 ears of corn, kernels removed (about 1 1/2 cups)
1/2 cup crumbled Cotija cheese
1/4 cup thinly sliced red onion
1 jalapeño, seeded and minced (optional)
1/2 cup mayonnaise
1/4 cup sour cream (or Greek yogurt)
2 tablespoons lime juice, freshly squeezed
1 tablespoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional, for extra heat)
Salt and black pepper to taste
Extra Cotija cheese, for garnish
Lime wedges, for serving
Chopped cilantro, for garnish
Hot sauce, optional

Instructions

Step 1: Prepare the corn using your preferred method: grill over medium-high heat, turning until charred and tender (8-10 minutes); boil in a large pot of water for 5-7 minutes; or sauté kernels in a skillet with a little oil over medium heat until lightly browned and tender (5-7 minutes).
Step 2: If grilling or boiling, allow corn to cool slightly. Stand each ear upright and carefully cut the kernels off the cob.
Step 3: In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, smoked paprika, garlic powder, and cayenne pepper if using. Taste and adjust the seasoning with salt, pepper, and additional lime juice or chili powder as desired.
Step 4: Optionally, cover and refrigerate the dressing for at least 30 minutes to let the flavors meld.
Step 5: In a large bowl, combine shredded green cabbage, shredded red cabbage, shredded carrots, chopped cilantro, corn kernels, crumbled Cotija cheese, sliced red onion, and minced jalapeño if using.
Step 6: Pour the dressing over the slaw, starting with half and adding more as needed. Toss gently to coat everything evenly.
Step 7: Taste the slaw and adjust seasonings with salt, pepper, lime juice, or chili powder as needed.
Step 8: For best flavor, cover and refrigerate the coleslaw for at least 30 minutes before serving.
Step 9: Garnish with extra Cotija cheese, lime wedges, chopped cilantro, and hot sauce if desired. Serve chilled.

Tips & Variations

Grilling the corn adds delicious smoky flavor, but boiling or sautéing works well if you don’t have a grill.
Swap Cotija cheese with feta for a similar salty, crumbly texture.
Add diced avocado for creaminess and extra richness.
Use Greek yogurt instead of sour cream for a lighter, tangier dressing.
Adjust the heat level by adding more or less jalapeño and cayenne pepper.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 3 days. For best texture, add any garnishes such as cilantro or extra cheese just before serving. Give it a gentle toss before serving and add a splash of lime juice if the flavors have mellowed. This coleslaw is best enjoyed chilled.

How to Serve

This image shows a close-up of grilled corn on the cob served on a white plate. The corn is bright yellow with some charred spots and is covered with finely chopped green herbs, white crumbled cheese, and small pieces of red chili flakes scattered all over. There are also bits of purple cabbage and green onions mixed in and a few fresh green cilantro leaves placed on top. The background has a white marbled texture that adds a clean and fresh look to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coleslaw ahead of time?

Yes, you can prepare the coleslaw up to a day in advance. Keep it covered in the fridge and add garnishes just before serving for the freshest taste.

What can I use instead of Cotija cheese?

If Cotija is unavailable, feta cheese is a great substitute as it offers a similar salty and crumbly texture that complements the dish.