Mexican Corn Coleslaw

The crunch of fresh corn mixed with the creamy dressing is the kind of comfort you didn’t know you needed. When I first made Mexican Corn Coleslaw, I couldn’t believe how the tangy lime and spicy jalapeño brought such a punch to this simple dish. It’s not your typical coleslaw. The sweetness of the corn balances the heat from the chili powder and the coolness of the cilantro ties everything together. Each bite bursts with flavor, and the textures? Oh, they’re on another level—crisp corn kernels, tender cabbage, and that smooth, rich dressing that clings perfectly to every bite. This coleslaw makes the ideal sidekick for grilled meats, tacos, or even as a fresh topping for your favorite sandwiches. Trust me, once you add that sprinkle of cotija cheese and a dash of smoky paprika, you’ll be hooked!

Key Ingredients in Mexican Corn Coleslaw

Each ingredient in this Mexican Corn Coleslaw plays a vital role in creating the perfect balance of flavors and textures. From the sweetness of the corn to the heat of the chili powder, these ingredients work together harmoniously to create a dish that’s both vibrant and satisfying.

* Shredded cabbage

The base of any coleslaw, shredded cabbage provides a crisp texture and a neutral backdrop for all the vibrant flavors in this dish.

* Corn kernels

Sweet, juicy, and a little bit crunchy, the corn brings a natural sweetness that complements the tangy lime and spicy chili powder perfectly.

* Mayonnaise

This creamy element binds everything together, adding richness and a smooth mouthfeel to each bite of the coleslaw.

* Lime juice

The tangy kick of lime juice brightens up the whole dish and balances the richness of the mayonnaise, creating a refreshing contrast.

* Chopped cilantro

Fresh and herbaceous, cilantro adds a burst of color and a fragrant note that elevates the whole dish with its signature citrusy flavor.

* Chili powder

This spice brings heat and smokiness, giving the coleslaw a kick without overpowering the other flavors. It’s the perfect amount of spice for balance.

* Cumin

Earthy and warm, cumin adds a subtle depth of flavor that enhances the other spices, contributing to the dish’s overall savory complexity.

* Garlic powder

Garlic powder adds a hint of savory depth to the dressing, giving it that extra layer of flavor that makes this coleslaw so irresistible.

* Salt

A pinch of salt enhances all the flavors, ensuring they’re well-rounded and perfectly balanced without overpowering the freshness of the ingredients.

* Black pepper

Freshly ground black pepper adds a bit of sharpness and heat, making sure the flavors are bold and lively.

* Crumbled cotija cheese

This salty, crumbly cheese adds richness and a delightful texture to the coleslaw, and when paired with the smoky paprika, it brings the whole dish together.

How to Make Mexican Corn Coleslaw

1. Shred the cabbage into thin strips using a knife or a mandoline slicer. Make sure the pieces are uniform to ensure an even texture throughout the slaw.

2. Place the shredded cabbage into a large mixing bowl, making sure there’s enough room to toss all the ingredients without it spilling over.

3. Add the corn kernels to the bowl with the cabbage. You can use fresh or frozen corn, but make sure the kernels are well-drained if using frozen corn.

4. In a small bowl, combine the mayonnaise and lime juice, stirring until smooth. This creamy mixture will form the base of the dressing that coats all the ingredients.

5. Pour the mayonnaise mixture over the cabbage and corn. Use a spatula to scrape the sides of the bowl to get every last bit of the creamy goodness.

6. Chop the cilantro finely and add it to the bowl with the cabbage mixture. This adds that fresh, citrusy burst of flavor that ties everything together.

7. Sprinkle the chili powder, cumin, garlic powder, salt, and black pepper over the ingredients in the bowl. These spices bring depth and balance to the dish, so don’t skip any of them!

8. Toss everything together gently until the cabbage and corn are evenly coated with the dressing and spices. Be careful not to break the cabbage too much while mixing—just enough to coat each bite.

9. Crumble the cotija cheese and add it to the slaw, mixing it in carefully so it doesn’t break down too much. You want those perfect little crumbles to stay intact and give a bit of texture to the slaw.

10. Taste the slaw and adjust the seasoning with more salt or lime juice if needed. You want a balance of sweet, spicy, and tangy, so feel free to tweak the flavors to suit your taste.

11. Cover the bowl with plastic wrap and refrigerate the slaw for at least 30 minutes to allow the flavors to meld. This step is key for letting the spices and lime juice really shine.

12. Serve the Mexican Corn Coleslaw chilled as a side dish to your favorite Mexican meal. It’s perfect with tacos, grilled meats, or even just on its own!

Serving Suggestions for Mexican Corn Coleslaw

* Tacos: This coleslaw is the perfect topping for your favorite tacos, whether you’re going for grilled chicken, carnitas, or crispy fish. The crunch and tang balance out the rich flavors of the meat, adding that little extra something that makes each bite pop!

* Grilled Meats: Serve it alongside grilled steak, chicken, or pork. The freshness and spice of the slaw cut through the smoky richness of grilled meats, making it the ideal sidekick for your next BBQ or cookout.

* Sandwiches & Wraps: If you’re looking to add some excitement to your sandwich or wrap, this coleslaw will bring a burst of flavor and texture. Whether you’re building a veggie wrap or layering up a chicken sandwich, the creamy, zesty coleslaw takes it to the next level.

How do you like to enjoy your coleslaw? Let me know your favorite pairing!

How to Store Mexican Corn Coleslaw

To keep your Mexican Corn Coleslaw fresh and flavorful, here are a few simple tips:

* Refrigerate Immediately: Once you’ve made your coleslaw, cover the bowl with plastic wrap or transfer it to an airtight container. It should be stored in the fridge to maintain its cool, crisp texture. The coleslaw will stay fresh for up to 3 days.

* Avoid Storing with Cotija Cheese: If you plan to have leftovers, it’s a good idea to store the cotija cheese separately. This will prevent it from becoming too soggy in the dressing. Just sprinkle it on right before serving for that perfect burst of flavor.

* Freezing Not Recommended: While the flavors will still be there, freezing the coleslaw isn’t ideal. The texture of the cabbage and corn can change, and the creamy dressing may separate. It’s best to enjoy it fresh or within a few days.

With these tips, your Mexican Corn Coleslaw will stay as vibrant and delicious as when you first made it!

Conclusion

There you have it—Mexican Corn Coleslaw at its finest! With its crunchy corn, tangy lime, smoky chili powder, and that touch of cotija cheese, it’s a side dish that’ll steal the show at any meal. Whether you’re serving it with tacos, grilled meats, or on its own as a fresh, vibrant bite, this coleslaw is sure to bring a burst of flavor to your table.

I hope you give it a try and enjoy every bite as much as I do! If you do make this recipe, I’d love to hear what you think. Any comments, questions, or feedback are always welcome—feel free to reach out if you need any help or want to share your own twist on the dish. Let me know how it turns out!

And if you’d like to keep this recipe handy for later, go ahead and print it out—it’s one you’ll want to revisit again and again!

Print Recipe

Mexican Corn Coleslaw

Author: Emily Roberts Courses: Lunch

Difficulty: Intermediate Prep Time 15 mins Rest Time 30 mins Total Time 45 mins

Calories: 220

Description

Mexican Corn Coleslaw is a vibrant, crunchy mix of sweet corn, tangy lime, and zesty cilantro, all tossed in a creamy, slightly spicy dressing. Each bite is a refreshing burst of flavor with a perfect balance of sweet, savory, and just the right kick!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups shredded cabbage

• 1 cup corn kernels

• ¹⁄₂ cup mayonnaise

• 2 tablespoons lime juice

• ¹⁄₄ cup chopped cilantro

• ¹⁄₂ teaspoon chili powder

• ¹⁄₂ teaspoon cumin

• ¹⁄₄ teaspoon garlic powder

• ¹⁄₄ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• ¹⁄₂ cup crumbled cotija cheese

Instructions

1. Shred the cabbage into thin strips using a knife or a mandoline slicer.
2. Place the shredded cabbage into a large mixing bowl.
3. Add the corn kernels to the bowl with the cabbage.
4. In a small bowl, combine the mayonnaise and lime juice, stirring until smooth.
5. Pour the mayonnaise mixture over the cabbage and corn.
6. Chop the cilantro finely and add it to the bowl with the cabbage mixture.
7. Sprinkle the chili powder, cumin, garlic powder, salt, and black pepper over the ingredients in the bowl.
8. Toss everything together gently until the cabbage and corn are evenly coated with the dressing and spices.
9. Crumble the cotija cheese and add it to the slaw, mixing it in carefully so it doesn't break down too much.
10. Taste the slaw and adjust the seasoning with more salt or lime juice if needed.
11. Cover the bowl with plastic wrap and refrigerate the slaw for at least 30 minutes to allow the flavors to meld.
12. Serve the Mexican Corn Coleslaw chilled as a side dish to your favorite Mexican meal.

Note

• Shredding the cabbage with a mandoline slicer ensures even cuts and a crisp texture.
• For a sweeter flavor, use grilled or roasted corn kernels.
• Adjust the amount of lime juice based on your preference for acidity.
• Cotija cheese can be replaced with feta cheese if unavailable.
• Chilling the slaw allows the flavors to blend and intensify.

Keywords: Mexican Corn Coleslaw recipe, spicy corn coleslaw, easy Mexican side dish, tangy corn coleslaw, homemade Mexican coleslaw