Mexican Street Corn Coleslaw Recipe — Zesty Elote-Style Slaw

This Mexican Street Corn Coleslaw blends shredded cabbage, crisp bell pepper, and spicy jalapeño with charred corn, all tossed in a creamy, tangy chili-lime dressing. It’s a bright, refreshing side that pairs wonderfully with summer meals and backyard barbecues.

Large white bowl of mexican street corn coleslaw.

This Mexican coleslaw is an excellent side for your favorite BBQ dishes. If you’d like similar recipes, try the Spicy Corn Salad or Deviled Egg Pasta Salad for more crowd-pleasing options.

If you love tacos, this slaw also complements easy weeknight options like Slow Cooker Mexican Shredded Chicken Tacos.

❤️ Why You’ll Love This Recipe
🛒Ingredients
🔪 How to Make Mexican Street Corn Coleslaw
🥄 Equipment
🥫 Storage
Serve With
💭 Tips
⁉️ FAQ
🍽 More Corn Recipes
🧾Recipe Card

❤️ Why You’ll Love This Recipe

Combines crisp, fresh coleslaw textures with the bold, smoky flavors of Mexican street corn.
Great for summer gatherings, potlucks, and as a flavorful side for Mexican-inspired meals.
Built with simple, everyday ingredients and easy preparation.
Colorful, flavorful, and sure to impress family and guests.

For other tasty sides, consider Creamy Mushroom Pasta or Homemade Creamed Spinach next time you cook.

🛒Ingredients

This shopping list covers the key ingredients. Exact amounts are available in the recipe card below.

corn
vegetable oil
mayonnaise
sour cream
lime juice
paprika
chili powder
cumin
garlic salt
pepper
red cabbage
jalapeño
red bell pepper
scallions
cilantro
feta cheese

🔪 How to Make Mexican Street Corn Coleslaw

A concise overview of the steps. Full instructions and measurements appear in the recipe card at the end.

Salad ingredients added to a large stainless steel bowl.

Char the corn: heat oil in a skillet over medium-high, add corn and cook until lightly browned and slightly charred, about 5 minutes.

Dressing being mixed in a stainless steel bowl.

Whisk the dressing: combine mayonnaise, sour cream, lime juice, paprika, chili powder, cumin, garlic salt, and pepper until smooth and well blended.

Coleslaw being mixed in a stainless steel mixing bowl.

Toss the slaw: in a large bowl combine shredded cabbage, diced jalapeño, sliced bell pepper, scallions, chopped cilantro, charred corn, and crumbled feta.
Pour the dressing over the salad and stir gently until everything is evenly coated.

Finish and serve: sprinkle extra feta and cilantro on top and serve immediately for the best texture and flavor.

🥄 Equipment

You’ll need a large skillet or pot to char the corn and a couple of mixing bowls for the dressing and salad components.

🥫 Storage

Store components separately when possible: keep the dressing in its own container and add it just before serving to keep the vegetables crisp. Prepared salad will keep in the refrigerator for a day or two, but will lose some crunch over time.

Serve With

This vibrant slaw pairs well with many mains. Try it alongside Dijon Grilled Chicken, Grilled Shrimp Tacos, or a hearty pasta salad for a complete meal.

💭 Tips

Add hot sauce or a pinch of cayenne to the dressing for extra heat.
Use pre-shredded coleslaw mix to save time if desired.
Turn it into a main dish by adding grilled chicken, shrimp, or black beans for protein.

⁉️ FAQ

Answers to common questions about this Mexican street corn coleslaw:

Can I make this salad ahead of time?

Yes. Prepare the dressing and salad ingredients separately and store them in airtight containers in the fridge for up to two days. Toss together just before serving to preserve freshness and crunch.

Is this recipe gluten-free?

Yes, the recipe is naturally gluten-free. Verify that your mayonnaise and seasonings are labeled gluten-free if you need to be certain.

🍽 More Corn Recipes

If you enjoy corn, here are a few more recipes to try:

Slow Cooker Loaded Creamed Corn
Loaded Cornbread Casserole
Slow Cooker Creamy Corn

🧾Recipe Card

Printable recipe card and full measurements are below. Save or print the recipe so you can make it again.