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Creamy Mexican Street Corn Coleslaw with Lime & Cotija

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Creamy Mexican street corn coleslaw with lime & Cotija is a tangy, colorful slaw inspired by elote. With crunchy cabbage, sweet corn, a zesty chili-lime dressing, and salty Cotija cheese, it’s a vibrant and flavorful side dish for any occasion.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 30–35 minutes (with chilling)
  • Yield: 6 servings
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

  • 3 cups green cabbage, shredded
  • 1 cup red cabbage, shredded (optional)
  • 1 1/2 cups corn (grilled, canned, or thawed frozen)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 clove garlic, minced
  • 1 teaspoon chili powder or Tajín seasoning
  • Salt and black pepper, to taste
  • 1/3 cup crumbled Cotija cheese
  • 2 tablespoons chopped cilantro (optional)

Instructions

  1. Grill or sauté the corn until lightly charred, then set aside to cool.
  2. In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, garlic, chili powder, salt, and pepper.
  3. Add shredded green and red cabbage and the cooled corn to the bowl. Toss until well coated in the dressing.
  4. Fold in crumbled Cotija cheese and chopped cilantro (if using).
  5. Chill the coleslaw for at least 15–20 minutes before serving to enhance flavor and texture.

Notes

  • Use a bag of pre-shredded coleslaw mix to save time.
  • Crumbled feta can substitute for Cotija cheese.
  • Add jalapeño or hot sauce for extra heat.
  • Include chopped bell peppers or green onions for more crunch.
  • Add diced mango or pineapple for a touch of sweetness.

Nutrition

Find it online: https://juliameals.com/creamy-mexican-street-corn-coleslaw-with-lime-cotija/