“Mexican Street Corn Coleslaw

Mexican Street Corn Coleslaw (Elote-Style)

🥬 Ingredients

For the slaw:

• 4 cups shredded green cabbage

• 1 cup shredded red cabbage

• 1 cup shredded carrots

• 2 cups corn kernels (grilled or roasted is best; frozen or canned works too)

• ½ cup chopped fresh cilantro

• ¼ cup thinly sliced red onion or green onions

• ½ cup crumbled cotija cheese (or feta if needed)

For the dressing:

• ½ cup mayonnaise

• 2 tbsp sour cream or Mexican crema

• 1–2 tbsp fresh lime juice (to taste)

• 1 tsp lime zest

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ¼ tsp cumin

• Salt and black pepper, to taste

Optional toppings (but highly recommended):

• Extra cotija cheese

• Tajín seasoning

• Sliced jalapeño

• Hot sauce or chipotle powder

🌮 Instructions

1. Prep the corn
   If using fresh corn, grill or roast it until lightly charred, then cut kernels off the cob. Let cool slightly.

2. Make the dressing
   In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.

3. Combine the slaw
   Add green cabbage, red cabbage, carrots, corn, onion, and cilantro to the dressing. Toss until everything is well coated.

4. Add cheese
   Gently fold in the cotija cheese.

5. Taste & adjust
   Add more lime juice, salt, or chili powder as needed.

6. Chill (optional but great)
   Refrigerate for 20–30 minutes to let flavors meld.

7. Serve
   Top with extra cheese, Tajín, jalapeños, or hot sauce before serving.

🔥 Pro Tips

• Want it lighter? Swap half the mayo for Greek yogurt.

• Want it spicy? Add minced chipotle in adobo or a dash of cayenne.

• Perfect as a taco topping, BBQ side, or pulled pork sandwich upgrade