Mexican Street Corn Coleslaw

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Introduction and Origin

Mexican Street Corn Coleslaw combines the bold flavors of Mexican elote (grilled street corn) with the crunch of classic coleslaw. Inspired by the beloved street food, this dish is creamy, tangy, slightly spicy, and bursting with fresh flavors.

Cultural Significance

Elote, or Mexican street corn, is a staple in Mexican cuisine, often grilled and slathered with a creamy, tangy sauce before being topped with cheese and spices. This coleslaw version transforms those flavors into a fresh, vibrant side dish that pairs perfectly with tacos, grilled meats, or even as a topping for sandwiches.

Ingredients

Quantity (Serves 6-8)

  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup corn kernels (fresh, grilled, or canned & drained)
  • ½ cup diced red bell pepper
  • ¼ cup chopped fresh cilantro
  • 2 green onions, sliced
  • ¼ cup crumbled cotija cheese (or feta)

Dressing

  • ½ cup mayonnaise (or Greek yogurt for a lighter version)
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon hot sauce (optional)
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Optional Additions

  • 1 small jalapeño, finely diced (for extra heat)
  • 1 teaspoon honey (for a touch of sweetness)
  • ½ teaspoon cumin (for a deeper smoky flavor)

Tips for Success

  • Use fresh grilled corn for the best flavor. If using canned corn, drain and sauté it for a few minutes for added depth.
  • Let the coleslaw sit for at least 15 minutes before serving to allow flavors to meld.
  • Adjust spice levels based on personal preference—add more hot sauce or jalapeño for extra heat.

Instructions

  1. Prepare vegetables: In a large bowl, combine green and purple cabbage, corn, red bell pepper, cilantro, green onions, and cotija cheese.
  2. Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, hot sauce (if using), chili powder, smoked paprika, garlic powder, salt, and black pepper.
  3. Mix everything: Pour the dressing over the vegetables and toss until well coated.
  4. Chill & serve: Let the coleslaw sit in the fridge for at least 15 minutes before serving. Garnish with extra cotija cheese and cilantro.

Description

Mexican Street Corn Coleslaw is creamy, crunchy, and packed with zesty lime, smoky spices, and a hint of heat. The sweetness of corn pairs beautifully with the tangy dressing, making it a refreshing and flavorful side dish.

Nutritional Information (Per serving, based on 8 servings)

  • Calories: ~150
  • Carbohydrates: 10g
  • Protein: 3g
  • Fat: 11g
  • Sugar: 3g
  • Fiber: 2g

Conclusion and Recommendation

This coleslaw is a fun twist on classic Mexican street corn, making it a great side dish for BBQs, tacos, grilled meats, or even as a taco topping. It’s light, flavorful, and easy to make!

Embracing Healthful Indulgence

For a healthier version, swap the mayo for Greek yogurt, use less cheese, and add extra lime juice for a lighter, tangier dressing.

Would you like a protein suggestion to pair with this dish?

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