Best Mexican Street Corn Coleslaw for Summer Cookouts
This Mexican Street Corn Coleslaw is the ultimate summer side dish. After making it countless times for cookouts, I discovered the secret to the perfect creamy texture and tangy flavor. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Orange Pound Cake and Crispy Cherry Blossom Cookies.
Why This Best Mexican Street Corn Coleslaw for Summer Cookouts Is Pure Comfort
- Easy to make with just a few ingredients
- Packed with fresh flavors of summer
- Creamy dressing that's not too heavy
- Perfect for cookouts, tacos, or as a light meal
What You'll Need for Best Mexican Street Corn Coleslaw for Summer Cookouts
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups shredded cabbage
- 2 cups shredded corn
- 1/2 cup chopped cilantro
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped red onion
- 1/2 cup Mexican crema or sour cream
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Optional: Lime wedges
- Optional: Chili powder for garnish
📝 Ingredient Notes
- Cotija cheese: You can substitute feta cheese if cotija is not available.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and effort in shredding cabbage and corn → See on Amazon
- Mixing bowl set — Perfect for mixing ingredients and serving → See on Amazon
How to Make Best Mexican Street Corn Coleslaw for Summer Cookouts
- Prepare the coleslaw: In a large bowl, combine shredded cabbage, corn, cilantro, red onion, and crumbled cheese.
- Make the dressing: In a separate bowl, whisk together Mexican crema, mayonnaise, lime juice, chili powder, cumin, salt, and pepper.
- Combine and serve: Pour the dressing over the coleslaw and mix well to combine. Serve immediately or refrigerate for at least 30 minutes to let the flavors meld together. Garnish with lime wedges and a sprinkle of chili powder.
Cook's Tips for Perfect Best Mexican Street Corn Coleslaw for Summer Cookouts
- Common mistake and fix: Don't overmix the coleslaw or it will become watery. Mix just until the dressing is evenly distributed.
- Substitution tip: For a vegan version, substitute the Mexican crema and mayonnaise with vegan alternatives.
- Make-ahead tip: You can make this coleslaw up to a day ahead. Store in the refrigerator until ready to serve.
- Serving tip: This coleslaw pairs well with tacos, grilled meats, or as a light meal on its own.
Storing & Reheating Best Mexican Street Corn Coleslaw for Summer Cookouts
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 3 days Make-ahead tip: Yes, up to a day ahead
Freezing Best Mexican Street Corn Coleslaw for Summer Cookouts
Not recommended for freezing
How to Reheat Without Drying It Out
Oven: Not necessary Microwave: Not necessary
Recipe Notes
- Chef tip: For a spicier version, add a diced jalapeño to the coleslaw.
- Best substitution: You can substitute the mayonnaise with Greek yogurt for a lighter version.
- Make-ahead: This coleslaw is best served fresh, but can be made up to a day ahead.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the coleslaw becomes watery, drain some of the liquid before serving.
Want to level up this recipe?
High-quality cutting board — Makes prep work easier and safer → Check price on Amazon
Best Mexican Street Corn Coleslaw for Summer Cookouts
Ingredients
Main Ingredients
- 2 cups shredded cabbage
- 2 cups shredded corn
- 1/2 cup chopped cilantro
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped red onion
Seasonings
- 1/2 cup Mexican crema or sour cream
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
Optional Toppings
- Lime wedges
- Chili powder for garnish
Instructions
- Prepare the coleslaw: In a large bowl, combine shredded cabbage, corn, cilantro, red onion, and crumbled cheese.
- Make the dressing: In a separate bowl, whisk together Mexican crema, mayonnaise, lime juice, chili powder, cumin, salt, and pepper.
- Combine and serve: Pour the dressing over the coleslaw and mix well to combine. Serve immediately or refrigerate for at least 30 minutes to let the flavors meld together. Garnish with lime wedges and a sprinkle of chili powder.
Notes
- Chef tip: For a spicier version, add a diced jalapeño to the coleslaw.
- Best substitution: You can substitute the mayonnaise with Greek yogurt for a lighter version.
- Make-ahead: This coleslaw is best served fresh, but can be made up to a day ahead.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the coleslaw becomes watery, drain some of the liquid before serving.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 3 days
- Freezer: Not recommended for freezing
- Oven reheat: Not necessary
- Microwave reheat: Not necessary
- Make ahead: Yes, up to a day ahead
Nutrition Per Serving
- Calories: 220
- Protein: 6g
- Fat: 18g
- Carbs: 12g
- Fiber: 3g
- Sugar: 4g
- Sodium: 350mg
- Cholesterol: 35mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Mexican Street Corn Coleslaw for Summer Cookouts FAQs
Yes, you can make this coleslaw up to a day ahead. Store in the refrigerator until ready to serve.
If the coleslaw becomes watery, it's likely that the cabbage released too much liquid. To fix this, drain some of the liquid before serving.
No, this recipe is not suitable for the air fryer.
You can substitute Mexican crema with sour cream or a combination of sour cream and buttermilk.
Yes, this recipe is naturally gluten-free.
A Warm Final Note
I can’t wait for you to try Best Mexican Street Corn Coleslaw for Summer Cookouts and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
