If you’re craving a vibrant and tangy side dish that brings together fresh crunch and bold flavors, this Mexican Corn Coleslaw Recipe is an absolute must-try. It’s a delightful fusion of creamy mayonnaise, zesty lime, smoky spices, and that irresistible pop of sweet corn, crowned with salty cotija cheese. Whether you’re planning a casual taco night, a summer barbecue, or just want to brighten up your weekday meals, this slaw has the perfect balance of freshness and spice that’ll keep you coming back for more.
Ingredients You’ll Need
Putting together this Mexican Corn Coleslaw Recipe is refreshingly simple. Each ingredient plays a crucial role, from the crispness of the cabbage to the creamy and tangy dressing that ties it all together with a hint of spice and freshness.
- 2 cups shredded cabbage: Provides the crunchy, refreshing base and vibrant texture.
- 1 cup corn kernels: Adds natural sweetness and a burst of color.
- 1/2 cup mayonnaise: Creates the creamy, smooth dressing that coats the slaw.
- 2 tablespoons lime juice: Brings brightness and a subtle citrus tang to balance the creaminess.
- 1/4 cup chopped cilantro: Introduces fresh herbal notes that enhance the dish’s Mexican flair.
- 1/2 teaspoon chili powder: Adds a smoky warmth that awakens the palate.
- 1/2 teaspoon cumin: Provides an earthy depth that complements the other spices.
- 1/4 teaspoon garlic powder: Infuses subtle savoriness without overpowering.
- 1/4 teaspoon salt: Elevates all the ingredients, balancing flavors perfectly.
- 1/4 teaspoon black pepper: Brings a gentle kick of heat and complexity.
- 1/2 cup crumbled cotija cheese: Adds a salty, crumbly finish that makes each bite truly special.
How to Make Mexican Corn Coleslaw Recipe
Step 1: Prep the Cabbage
Start by shredding the cabbage into thin, uniform strips with a sharp knife or mandoline slicer. This ensures that each bite offers the right crunch and makes the slaw easy to mix and enjoy.
Step 2: Combine the Base Ingredients
Place the shredded cabbage into a large mixing bowl followed by the corn kernels. The sweetness of the corn perfectly complements the fresh, crisp cabbage, creating the foundation for our slaw.
Step 3: Make the Dressing
In a separate small bowl, whisk together the mayonnaise and lime juice until smooth and creamy. This tangy dressing is the heart of the Mexican Corn Coleslaw Recipe, giving it a luscious texture and bright flavor.
Step 4: Mix the Dressing with the Slaw
Pour the dressing over the cabbage and corn mixture. Follow by adding the finely chopped cilantro, chili powder, cumin, garlic powder, salt, and black pepper. Toss everything gently but thoroughly until the slaw is evenly coated and the spices are distributed.
Step 5: Finish with Cotija Cheese
Crumble the cotija cheese on top, incorporating it carefully to prevent it from breaking down too much. The cheese adds a salty, tangy punch that elevates the entire dish.
Step 6: Chill and Let Flavors Meld
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting time allows the flavors to marry beautifully, making each mouthful more vibrant than the last.
How to Serve Mexican Corn Coleslaw Recipe
Garnishes
For an extra flair, sprinkle some fresh cilantro leaves or a little extra cotija cheese on top right before serving. You can also add a few lime wedges on the side for that citrusy boost that guests can squeeze to their taste.
Side Dishes
This Mexican Corn Coleslaw Recipe pairs brilliantly with grilled meats like carne asada or chicken, fish tacos, or even a hearty bean burrito. It adds a refreshing contrast and a little kick, complementing smoky or spicy mains perfectly.
Creative Ways to Present
Serve the slaw in colorful bowls or small individual cups for a festive touch at parties. Another fun idea is to use it as a topping for nachos or crunchy tostadas to add texture and zest to your presentation.
Make Ahead and Storage
Storing Leftovers
Place any leftover slaw in an airtight container and keep it refrigerated. It will stay fresh and flavorful for up to 3 days, making it a perfect make-ahead side for busy weeknights.
Freezing
This coleslaw is best enjoyed fresh and chilled, so freezing is not recommended as the cabbage and creamy dressing can become watery and lose texture upon thawing.
Reheating
Since this dish is a cold slaw, it doesn’t need reheating. Simply take it out of the fridge, give it a quick toss to redistribute the dressing, and serve chilled for the best experience.
FAQs
Can I use frozen corn for this recipe?
Absolutely! Just be sure to thaw and drain the corn well to avoid extra moisture diluting the dressing. Fresh corn adds the best flavor but frozen works great in a pinch.
Is there a dairy-free version of this Mexican Corn Coleslaw Recipe?
Yes! You can substitute the mayonnaise with a dairy-free or vegan mayo and leave out the cotija cheese or use a dairy-free cheese alternative for a similar salty bite.
How spicy is this coleslaw?
The chili powder and black pepper add a gentle warmth but nothing overwhelming. Feel free to adjust the amount of chili powder based on your spice preference.
Can I prepare the slaw in advance? How far ahead?
You can prepare the slaw up to a day in advance. Just hold off on adding the cotija cheese until just before serving to keep it from getting soggy.
What can I substitute for cotija cheese?
If cotija is hard to find, feta cheese is a tasty alternative. It offers a similar crumbly texture and salty flavor, making it a great stand-in for this coleslaw recipe.
Final Thoughts
There’s something incredibly satisfying about this Mexican Corn Coleslaw Recipe that feels both refreshing and indulgent at the same time. Its simple ingredients come together in a harmonious blend of textures and flavors that can brighten up any meal or gathering. I encourage you to make it soon, share it with friends, and watch how it quickly becomes your go-to side dish for all things delicious and festive.
Print
Mexican Corn Coleslaw Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 0m
- Total Time: 0h 45m
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Description
A vibrant and creamy Mexican Corn Coleslaw combining shredded cabbage and sweet corn kernels tossed in a tangy lime mayonnaise dressing, seasoned with chili powder, cumin, and fresh cilantro, then topped with crumbly cotija cheese. Perfect as a refreshing side dish to complement your favorite Mexican meals.
Ingredients
Main Ingredients
- 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
- Shred the cabbage: Using a sharp knife or mandoline slicer, shred the cabbage into thin, even strips for the perfect slaw texture.
- Combine cabbage and corn: Place the shredded cabbage into a large mixing bowl and add the corn kernels, mixing gently to combine.
- Prepare dressing: In a small bowl, whisk together the mayonnaise and lime juice until smooth and well blended.
- Add dressing to slaw: Pour the mayonnaise and lime juice mixture evenly over the cabbage and corn in the large bowl.
- Add herbs and spices: Finely chop the cilantro and add it to the bowl along with chili powder, cumin, garlic powder, salt, and black pepper.
- Toss ingredients together: Gently toss all the ingredients until the cabbage and corn are fully coated with the dressing and spices.
- Add cotija cheese: Crumble the cotija cheese over the slaw and mix it in carefully to keep some crumbles intact for texture.
- Adjust seasoning: Taste the slaw and add additional salt or lime juice to achieve your desired balance of flavors.
- Chill to meld flavors: Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors develop and marry.
- Serve: Serve the Mexican Corn Coleslaw chilled as a tasty and refreshing side dish that complements Mexican main courses.
Notes
- This coleslaw is best prepared a few hours ahead to allow flavors to meld fully, but can be served immediately if needed.
- For a lighter version, substitute mayonnaise with Greek yogurt or a low-fat mayo alternative.
- Use fresh corn kernels for a crisp texture or canned/frozen corn that’s been thawed and drained for convenience.
- Adjust the amount of chili powder and cumin to your spice preference.
- Cotija cheese can be substituted with feta for a similar salty tang if unavailable.
