Mexican Street Corn Coleslaw

Introduction

Mexican Street Corn Coleslaw is a delightful twist on traditional coleslaw, combining the zesty flavors of Mexican street corn, also known as “Elote,” with the refreshing crunch of coleslaw. This dish is perfect for summer barbecues, picnics, or as a vibrant side dish to complement your favorite Mexican meals. Its unique blend of ingredients and tangy dressing make it a crowd-pleaser that’s both easy to prepare and full of flavor.

Overview of the Recipe

This recipe brings together the best of both worlds: the crunchy freshness of shredded green cabbage and the smoky, sweet taste of corn. The addition of red onion, cotija cheese, and fresh cilantro adds layers of flavor and texture. The dressing, made with mayonnaise, hot sauce, lime juice, and spices, ties everything together with a creamy, tangy kick.

History and Origin

Mexican Street Corn, or Elote, is a popular street food in Mexico, typically consisting of grilled corn on the cob slathered with a mixture of mayonnaise, chili powder, cheese, and lime juice. This dish is enjoyed as a snack or side dish and is a staple at street food markets and festivals throughout Mexico. The concept of combining these flavors with coleslaw likely originated from the desire to bring the vibrant taste of Elote into a more versatile form that could be easily served at gatherings and paired with a variety of dishes.

Ingredients

For the Coleslaw:

  • 6 cups shredded green cabbage (about ½ of a medium head)
  • 4 ears of corn, kernels removed
  • ¼ cup finely chopped red onion
  • ¼ cup crumbled cotija cheese
  • 2 tablespoons chopped fresh cilantro

For the Dressing:

  • ¾ cup mayonnaise
  • 1-3 tablespoons Cholula hot sauce (adjust to taste)
  • 2-3 tablespoons fresh lime juice (about 1 large lime)
  • 1 teaspoon sugar
  • ½-1 teaspoon kosher salt (adjust to taste)
  • ½ teaspoon freshly ground black pepper (adjust to taste)
  • ¼ teaspoon ground red chili powder

Instructions

  1. Prepare the Vegetables:
    • Shred the green cabbage and place it in a large mixing bowl.
    • Remove the kernels from the ears of corn and add them to the bowl with the cabbage.
    • Finely chop the red onion and add it to the mixture.
  2. Make the Dressing:
    • In a separate bowl, combine the mayonnaise, Cholula hot sauce, fresh lime juice, sugar, kosher salt, freshly ground black pepper, and ground red chili powder.
    • Mix well until all ingredients are fully incorporated.
  3. Combine the Ingredients:
    • Pour the prepared dressing over the cabbage, corn, and red onion mixture.
    • Toss everything together until the vegetables are evenly coated with the dressing.
  4. Add Finishing Touches:
    • Sprinkle the coleslaw with crumbled cotija cheese and chopped fresh cilantro.
    • Toss lightly to distribute the cheese and cilantro throughout the coleslaw.
  5. Serve:
    • The coleslaw can be served immediately or refrigerated until ready to serve.
    • If refrigerating, allow the coleslaw to sit for at least 30 minutes to let the flavors meld together.

Serving and Pairing Suggestions

Mexican Street Corn Coleslaw is a versatile side dish that pairs well with a variety of main courses. Here are some serving suggestions:

  • Tacos: Serve alongside or inside chicken, beef, or fish tacos for a crunchy, flavorful addition.
  • Grilled Meats: Pairs perfectly with grilled chicken, beef, or turkey burgers.
  • BBQ: A great side dish for barbecued ribs or brisket.
  • Fajitas: Serve with sizzling chicken or beef fajitas for a complete Mexican-inspired meal.
  • Sandwiches: Add a scoop to sandwiches or wraps for extra flavor and crunch.

Variations of the Recipe

This recipe is highly adaptable. Here are some variations you can try:

  • Spicy Variation: Add diced jalapeños or a dash of cayenne pepper to the dressing for extra heat.
  • Cheese Swap: Use feta cheese instead of cotija for a different but equally delicious flavor.
  • Avocado Addition: Add diced avocado for a creamy texture and rich flavor.
  • Vegan Version: Substitute the mayonnaise with a vegan mayo and omit the cotija cheese or use a dairy-free cheese alternative.

Health Benefits

Mexican Street Corn Coleslaw not only tastes great but also offers some nutritional benefits:

  • Cabbage: High in fiber, vitamins C and K, and antioxidants.
  • Corn: A good source of fiber, vitamins B and C, and essential minerals like magnesium and potassium.
  • Red Onion: Contains antioxidants and anti-inflammatory properties.
  • Cilantro: Rich in vitamins A, C, and K, and has detoxifying properties.
  • Lime Juice: High in vitamin C and antioxidants, which support the immune system.

FAQs

Can I make this coleslaw ahead of time? Yes, you can prepare Mexican Street Corn Coleslaw a few hours in advance. Just keep it refrigerated until you’re ready to serve. If making it a day ahead, consider keeping the dressing separate and mixing it with the vegetables just before serving to maintain the coleslaw’s crispness.

How long does this coleslaw last in the fridge? The coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. However, it is best enjoyed fresh.

Can I use frozen or canned corn instead of fresh? Yes, if fresh corn is not available, you can use frozen corn (thawed and drained) or canned corn (drained). However, fresh corn will provide the best flavor and texture.

Is there a low-fat version of this recipe? You can make a lower-fat version by using light mayonnaise or substituting some of the mayonnaise with Greek yogurt.

Conclusion

Mexican Street Corn Coleslaw is a delicious and refreshing side dish that brings the vibrant flavors of Mexican street food into your kitchen. With its crunchy cabbage, sweet corn, tangy dressing, and the perfect hint of spice, it’s sure to be a hit at any meal. Whether you’re serving it at a summer barbecue, a family dinner, or a festive gathering, this coleslaw is a versatile and crowd-pleasing addition that will leave everyone asking for more. Enjoy the taste of Elote in a new and exciting way with this easy-to-make recipe!

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