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A bowl of Mexican street corn salad with grilled corn, shredded cabbage, red onion, cilantro, cheese, and spices, surrounded by utensils and small bowls on a light wooden table.

Street Corn Slaw with Creamy Chipotle Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: serves 6-8 1x
  • Category: Entree Salads & Bowls; Side Dish Recipes
  • Method: Stovetop; No-Cook
  • Cuisine: Tex-Mex and Mexican-Inspired; American
  • Diet: Vegetarian

Description

This Street Corn Slaw is everything you love about elotes and esquites, turned into a cabbage slaw!

Every bite is loaded with smoky sweet corn, crunchy cabbage, crumbled cotija cheese, and a spicy chipotle-lime dressing—creamy, fresh, and totally craveable.

Your new go-to veggie side dish for taco night, backyard BBQs, and more!

Ingredients

Scale
  • 3-4 ears sweet corn, husked
  • ½ small head cabbage, cored and thinly sliced or shredded (approx. 6 cups)
  • ½ red onion, thinly sliced
  •  1 cup cilantro leaves
  • 4 ounces crumbled cotija cheese (can sub feta cheese)
  • chile lime seasoning (such as Tajíin), to season
  • kosher salt and ground black pepper, to season

for the creamy dressing:

  • ¼ cup mayonnaise
  • ¼ cup Mexican crema or sour cream (can sub Greek yogurt)
  • 2 limes, juiced (approx. ¼ cup)
  • ½ – 1 teaspoon ground chipotle powder
  • ½ teaspoon garlic powder
  • optional: ¼ teaspoon cayenne pepper
  • kosher salt and ground black pepper, to season

Instructions

  1. Char the sweet corn: Working in batches as needed to avoid overcrowding, place the sweet corn directly over a gas burner, then light to a medium-high flame. Cook 2 minutes per side or until charred as desired. Transfer to a cutting board and carefully slice the kernels off the cob. (No gas stove? Use an outdoor grill, grill pan, or broil the corn in the oven.)Three grilled corn cobs on a wooden cutting board, a small knife with a yellow handle, and a bowl filled with cut grilled corn kernels. A blue and white striped cloth is partly visible at the corner.
  2. Meanwhile, mix the dressing: In a small bowl, whisk together the mayo, crema or sour cream, lime juice, chipotle powder, garlic powder, cayenne (if using), ½ teaspoon kosher salt, and black pepper to taste. Adjust seasoning as needed. Set aside or store in an airtight container in the refrigerator for 3-4 days.A metal whisk in a bowl of creamy, light brown sauce sits on a white wooden surface, surrounded by ingredients like mayonnaise, spices, salt, and squeezed lime halves.
  3. Assemble the slaw: In a large bowl, combine the cabbage, red onion, cilantro, cotija, and charred corn. Pour the dressing over top and toss well to coat. Taste and adjust seasoning as needed.A glass bowl contains shredded cabbage, grilled corn, sliced red onion, cilantro, and crumbled cheese, with creamy dressing being poured on top. A green napkin and fresh cilantro are nearby on a light wooden surface.
  4. Serve: Top with a generous sprinkle of chile lime seasoning and serve immediately. This street corn slaw is one of our favorite vegetable side dishes for taco night. It’s also a crowd-pleasing side dish to share at any potluck, backyard BBQ, or party. Enjoy!A bowl of Mexican street corn salad with grilled corn, shredded cabbage, red onion, cilantro, cheese, and spices, surrounded by utensils and small bowls on a light wooden table.

Equipment

Notes

  • Portions and Serving Suggestions: As written, this recipe makes a large batch—perfect for feeding 6-8 as a side dish. Here at the PWWB House, we also love enjoying this street corn slaw as an entrée salad for lunch or dinner, topped with diced Grilled Chili Lime Chicken or leftover shredded rotisserie chicken for a little extra oomph.

Storage and Make-Ahead:

  • Storage instructions: This street corn slaw holds up surprisingly well! Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days. Enjoy cold, or let sit at room temp for a few minutes before serving.
  • Make-ahead instructions: This slaw is also a great make-ahead side dish—hearty cabbage and charred corn don’t wilt quickly. Toss everything together a few hours in advance, cover, and refrigerate until ready to serve. For longer storage, keep the dressing separate and toss just before serving for best texture.

Find it online: https://playswellwithbutter.com/street-corn-slaw/