Creamy Mexican Street Corn Coleslaw with Lime & Cotija

Creamy Mexican street corn coleslaw with lime & Cotija is a bright, tangy, and irresistible twist on classic coleslaw. It takes inspiration from elote—grilled Mexican street corn—by combining sweet corn, crunchy cabbage, a creamy-spicy dressing, and plenty of lime juice. I love how this version packs bold flavor in every bite and adds a fresh pop of color to any plate.

Why You’ll Love This Recipe

I love this recipe because it’s fast, fresh, and full of texture. The cabbage stays crisp, the corn brings natural sweetness, and the creamy dressing ties it all together with smoky chili and citrus. Cotija cheese gives the perfect salty finish, and the whole dish feels like a party in a bowl. Whether I’m serving it with tacos, grilled meats, or scooping it up with chips, it always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Green cabbage, shredded

• Red cabbage (optional, for color), shredded

• Corn (grilled, canned, or frozen and thawed)

• Mayonnaise

• Sour cream or Greek yogurt

• Fresh lime juice

• Lime zest

• Garlic, minced

• Chili powder or Tajín seasoning

• Salt

• Black pepper

• Crumbled Cotija cheese

• Chopped cilantro (optional, for garnish)

Directions

1. I start by grilling or sautéing the corn until it’s lightly charred, then let it cool.

2. In a large bowl, I whisk together mayonnaise, sour cream, lime juice, zest, garlic, chili powder, salt, and pepper.

3. I add the shredded cabbage and corn to the bowl and toss everything until well coated in the dressing.

4. I fold in the Cotija cheese and cilantro, taste for seasoning, and adjust if needed.

5. I let it chill for at least 15–20 minutes before serving to let the flavors come together.

Servings and timing

Makes about 6 servings.
Prep time: 15 minutes
Chill time: 15–20 minutes (optional, but worth it)
Total time: 30–35 minutes

Variations

Sometimes I add diced jalapeño or a spoonful of hot sauce to give it some kick. I’ve also stirred in chopped red bell pepper or green onions for extra crunch. For a lighter version, I swap the mayo for Greek yogurt. If I want a little sweetness, I mix in a handful of diced mango or pineapple—it’s amazing.

storage/reheating

I store this coleslaw in the fridge in an airtight container for up to 2 days. It’s best eaten fresh since the cabbage starts to soften, but it still tastes great the next day. I give it a quick toss before serving again. This dish isn’t meant to be reheated—just serve it cold or at room temperature.

FAQs

Can I use bagged coleslaw mix?

Yes, I often grab a bag of pre-shredded coleslaw to save time. It works just as well and makes prep even faster.

What’s the best corn to use?

Grilled corn adds smoky flavor, but canned or thawed frozen corn works great too. I just make sure to drain it well.

Can I make this ahead of time?

Yes, I usually make it a few hours before serving. The flavors develop nicely in the fridge, but I wait to stir in the Cotija and cilantro until just before serving.

What can I substitute for Cotija cheese?

If I don’t have Cotija, I use crumbled feta—it’s slightly creamier but still salty and tangy.

Is this spicy?

Not really, unless I add jalapeño or extra chili powder. I can control the heat by adjusting the amount of seasoning I use.

Conclusion

Creamy Mexican street corn coleslaw with lime & Cotija is one of those side dishes I turn to again and again. It’s crunchy, creamy, a little tangy, and full of flavor that pairs with just about everything. Whether I’m adding it to tacos or serving it alongside grilled chicken, this easy coleslaw always brings something special to the table.

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