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Flavorful Mexican Street Corn Coleslaw Recipe with Easy Chipotle Lime Dressing

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A vibrant and smoky Mexican street corn coleslaw featuring a creamy chipotle lime dressing, perfect for summer BBQs and potlucks. This quick and easy recipe combines fresh veggies, grilled corn, and a zesty dressing for a crowd-pleasing side dish.

Ingredients

Scale
  • 4 cups green cabbage, finely shredded
  • 2 cups red cabbage, finely shredded
  • Kernels from 2 ears of grilled or boiled corn
  • 1 medium carrot, shredded
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons red onion, finely diced (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1–2 chipotle peppers in adobo sauce, minced
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey or agave syrup
  • 1 small clove garlic, minced
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: 1/4 cup crumbled Cotija cheese or feta, extra cilantro leaves, fresh lime wedges

Instructions

  1. Prepare the corn: Grill ears of corn over medium-high heat for about 10 minutes, turning occasionally until lightly charred, or boil in salted water for 6–8 minutes. Let cool slightly, then cut kernels off the cob.
  2. Shred the cabbage and veggies: Finely shred green and red cabbage, shred the carrot, dice the red onion, and chop the cilantro. Combine all in a large mixing bowl.
  3. Make the dressing: In a small bowl or jar, whisk together mayonnaise, Greek yogurt, minced chipotle peppers, lime juice, honey, garlic, ground cumin, salt, and pepper. Adjust seasoning to taste.
  4. Toss the slaw: Pour the dressing over the cabbage mixture and corn kernels. Toss gently but thoroughly to coat evenly.
  5. Rest and serve: Refrigerate the slaw for at least 15 minutes to let flavors meld. Just before serving, sprinkle with crumbled Cotija cheese and extra cilantro leaves. Serve with lime wedges.

Notes

Start with one chipotle pepper and taste before adding more to control heat. Avoid overdressing early to prevent sogginess. Fresh lime juice is preferred for brightness. The slaw can be made dairy-free by substituting vegan mayo and yogurt and skipping cheese. Store leftovers in an airtight container in the fridge for up to 3 days; best served chilled or at room temperature.

Nutrition

Keywords: Mexican street corn, coleslaw, chipotle lime dressing, summer BBQ, easy side dish, smoky coleslaw, grilled corn salad

Find it online: https://blipflavor.com/flavorful-mexican-street-corn-coleslaw-recipe-with-easy-chipotle-lime-dressing/