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5 from 5 reviews

Street Corn Slaw with Creamy Chipotle Dressing

GF Gluten-Free V Vegetarian
Posted by Jess Larson on July 16th, 2025
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.
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!
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A plate of Mexican street corn salad with grilled corn, shredded cheese, red onion, cilantro, and lime wedges, served with blue-handled tongs on a rustic white surface. Small bowls with toppings are nearby.
Photography by Gayle McLeod
Prep: 15 min
Cook: 10 min
Serves: 6-8
5 from 5 reviews
Featured Review

The flavours in this coleslaw blew my mind. So fresh, light and delicious! This recipe will be on heavy rotation in my house!

A.S.
Read More Reviews

Elote Meets Cabbage Slaw—and Taco Night Will Never Be the Same

Taco night is a once-a-week occasion here at the PWWB House, and I always find myself looking for a fresh veggie side to pair with our favorite 15-Minute Chicken Tacos. I love my go-to fajita-style peppers and onions, but a girl needs options, y’know?! 💁🏻‍♀️

So one day, while craving something new to add to our taco dinner menu, I drew inspiration from Mexican elotes and esquites and threw together this simple corn and cabbage slaw. And let me tell you…it totally blew us away!

A close-up of a vibrant salad with grilled corn, shredded cabbage, red onion, crumbled cheese, cilantro leaves, and a sprinkle of chili powder, all tossed together on a beige plate with a fork. this Recipe for Later!
This Mexican street corn-inspired slaw is light, fresh, and satisfying all at once. A deliciously fun way to add colorful veggies to any taco dinner!

Thinly shredded cabbage gives the slaw the perfect light crunch that’s tender yet super satisfying. Then the juicy pops of charred corn, tangy cotija cheese, and an ultra-creamy chipotle lime dressing tie it all together with a bold and zesty street corn twist. 

The result is a side dish that is so irresistible, it often steals the show. I’ve actually started skipping the tacos altogether, topping the slaw with grilled chicken, and calling it a meal! It’s that good. 😋

Fresh corn on the cob, shredded cabbage, sliced red onions, lime halves, spices, mayonnaise, cilantro, and various ingredients are arranged on a wooden surface for meal preparation.
This easy slaw recipe comes together with a handful of fresh ingredients you probably already have on hand if tacos are on the menu: sweet corn, cabbage, fresh lime, cilantro, and a few pantry spices.

The Secret to Elote-Inspired Slaw—Charred Corn!

For the absolute best smoky flavor (and full elote effect!), I always roast whole ears of sweet corn over the open flame on my gas stove. It only takes a few minutes, and the payoff in flavor is so worth it.

Two ears of corn with char marks roasting directly over the flame on a gas stove burner.
Roast the corn directly over a medium-high flame for about 2 minutes per side or until the kernels are charred as you like. If you don’t have a gas stove, a grill pan or outdoor grill work well too.
Two grilled corn cobs on a wooden cutting board, one partially sliced with kernels scattered nearby. A bowl with cut kernels and a knife with a wooden handle are also visible, with a teal cloth in the corner.
Once cool enough to handle, slice the kernels off the cob with a sharp knife. Laying the corn flat on a cutting board (instead of balancing it upright) creates gorgeous slabs of juicy-sweet kernels.

  🌽Off-season? No problem! ⇢ Use frozen or canned fire-roasted corn to get that same smoky flavor without charring up whole ears of corn.

Mexican Street Corn Slaw Assembly

Before you can toss everything together, you just need to whip up an esquites-inspired dressing and slice the cabbage and onion.

A glass bowl containing white creamy ingredients and assorted spices sits on a white surface, surrounded by small bowls of spices and a hand pouring liquid from a measuring cup into the bowl.
Whisk together mayo, Mexican crema (or sour cream), lime juice, garlic powder, chipotle powder, and cayenne pepper.
A metal whisk in a glass bowl of creamy, beige sauce sits on a white wooden surface, surrounded by small bowls of spices and ingredients.
The dressing will be thick and creamy but still pourable, with just a little kick—not too spicy!
A glass bowl filled with shredded cabbage, grilled corn, sliced red onion, fresh cilantro, and crumbled cheese, with creamy dressing being poured on top. A striped cloth is visible at the bottom of the image.
The secret to a perfectly light and crunchy slaw is slicing the cabbage really thin. I like to use a mandoline—it’s faster than chopping by hand and creates delicate shreds that are easier (and way more enjoyable) to eat. Works great for onion too!
A glass bowl filled with Mexican street corn coleslaw, featuring shredded cabbage, grilled corn, sliced red onions, cilantro, and a creamy dressing, sits on a light wooden surface next to a small bowl of seasoning.
Toss the shredded cabbage and onion with the charred corn, fresh cilantro, crumbled cotija cheese, and chipotle dressing just until everything’s evenly coated.

Street Corn Slaw Essentials

A large plate of Mexican street corn salad with grilled corn, shredded cabbage, red onion, cilantro, cheese, and seasonings sits on a white wooden table, surrounded by lime wedges, two glasses of water, and a turquoise napkin.
This street corn slaw is a game-changer for adding more veggies to your taco plate.
A bowl of Mexican street corn salad with grilled corn, shredded cabbage, red onion, cilantro, crumbled cheese, and sprinkled spices on top.
It’s also a great make-ahead dish—the cabbage and corn stay nice and crunchy, even after sitting for a while. Bring a bowl to your next potluck, BBQ, or backyard get-together!

I can’t wait for you to try this Street Corn Slaw! If you do give it try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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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
Print Recipe

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.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

A plate of Mexican street corn salad topped with cilantro, cheese, and lime wedges, surrounded by bowls of crumbled cheese, guacamole, lime slices, and glasses of water on a light wooden table.

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 8.14.25
    Rue said:

    Absolutely delicious! Everyone raved about it, it went so well with grilled pork tenderloin. Glad I made a double batch, but even that was gone by the next day. Will definitely be making again!

    Reply
    • 8.15.25
      Emma @ Plays Well With Butter said:

      Pairing the slaw with pork sounds so good, Rue!! So glad to hear you loved it as much as we do!

      Reply
  2. 8.14.25
    Katie said:

    This is such a perfect summer dish! I’ve already made it multiple times and everyone has asked for the recipe.

    Reply
    • 8.15.25
      Emma @ Plays Well With Butter said:

      So happy to hear it’s been a hit, Katie!! Thanks so much for taking the time to leave a review!

      Reply
  3. 8.6.25
    Whitney H said:

    Just made this and it’s absolutely delicious. I love street corn, I love slaw. It’s a perfect marriage. I took one liberty and that was to add a half a jalepeno. I plan to have this on/with shrimp tacos tomorrow night but I couldnt help but to sneak many tastes after i mixed it up tonight.

    Reply
    • 8.7.25
      Emma @ Plays Well With Butter said:

      So thrilled that you loved the slaw, Whitney! Serving it with shrimp tacos sounds so delicious!!

      Reply
  4. 7.31.25
    Brittany said:

    This recipe slaps! And approved by the 3 year old as well!! I made this for family dinner and the sweetness of the corn is so perfect with the lime in the dressing and chipotle flavors! Next time I make it, I might plan for the it to pair with fish in tacos!

    Reply
  5. 7.29.25
    A.s. said:

    The flavours in this coleslaw blew my mind. So fresh, light and delicious!
    This recipe will be on heavy rotation in my house!

    Reply
    • 7.30.25
      Emma @ Plays Well With Butter said:

      So happy to hear you loved the slaw as much as we do, A.S.! Thanks for leaving a review so quickly!

      Reply
  6. 7.28.25
    Krista Jones said:

    Everything and more!! A new favorite in our home!

    Reply
    • 7.29.25
      Emma @ Plays Well With Butter said:

      So thrilled to hear that, Krista!! It quickly became a fave for us, too! 🙂

      Reply
  7. 7.21.25
    Kim said:

    Made this to go along with some skirt steak tacos and it was the perfect veg/side dish/topping! Tangy, creamy, and so tasty with the charred corn. I will absolutely be making this again…soon!

    Reply
    • 7.21.25
      Emma @ Plays Well With Butter said:

      You made this one so quickly, Kim! Thrilled to hear that it turned out great for you, and that you plan to make it again! 🙂

      Reply