🌽🥬🌶️🧅 Grilled corn, red and green cabbage, red onions, jalapenos, cilantro, chili powder, and lime juice come together in this EASY side dish that's packed with the flavor of traditional elotes! A crowd-pleaser at your next backyard barbecue, picnic, potluck, or fiesta! Think of it as an amped up version of coleslaw that's irresistible!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Side Dish, Sides, Sides, Salads & Vegetables
Cuisine: Mexican
Keyword: coleslaw
Servings: 6
Calories: 273kcal
Ingredients
4ears of fresh corncleaned and grilled* (see Notes for corn options)
2cupsred cabbageshredded
2cupsgreen cabbageshredded (use a bag of cole slaw mix to save time)
½cupcotija cheesequeso fresco may be subsituted
⅓cupchopped red onion
⅓cupcilantrofinely minced
1or 2 jalapenosseeded and diced very small, or to taste
½cupmayonnaise
½cupMexicana crema or sour cream
2tablespoonsfreshly squeezed lime juice
1teaspooncuminor to taste
1teaspoonsmoked paprikaor to taste
1teaspoonchili powderor to taste
1teaspoonsaltplus more to taste if desired
Instructions
Corn, Cheese, and Vegetables
Grill corn as desired, following the grilling instructions given in my Grilled Corn post, linked in the Notes below.
After it's been grilled and is cool enough to handle, using a sharp knife, shear the corn from the ears and add it to a large bowl.
Add the remaining vegetables including the cabbages, cotija, red onions, cilantro, jalapenos, and stir to combine. Tips - If you're sensitive to spicy food or are unsure about the overall heat level, use 1/2 to 1 jalapeno with the seeds and white membranes removed; or simply omit. Jalapenos aren't spicy for me, but everyone is different so start slowly and add to taste. If you can't find cotija or queso fresco, you can either use crumbled feta or simply omit the cheese.
Dressing
To a medium bowl, add all the ingredients, and whisk to combine until smooth. Taste, and make any necessary seasoning adjustments.
Assembly
Pour the dressing over the vegetables in the large bowl, and stir to coat evenly. Taste again for seasoning balance, and if necessary, add more salt, cumin, chili powder, etc. and stir to combine. Tip - If it tastes at all flat or boring, it likely needs more salt. You're seasoning a large quantity of vegetables which can be bland on their own, so don't be afraid to add additional salt (or other spices), to taste.
Cover, refrigerate, and serve chilled. Before serving, optionally garnish with additional cilantro, cheese, fresh parsley, or as desired. Make-Ahead - You can make this up to 24 hours in advance, noting that it will become more 'soupy' as it sits, as the natural juices from the vegetables seep out in the presence of salt. Storage - Leftovers will keep for up to 3-5 days airtight in the fridge, noting that the everything will become softer and soupier as it sits which is simply the nature of coleslaw.
Notes
Corn - I strongly recommend grilling fresh corn, either on an outdoor grill or use a grill pan indoors. Follow my Grilled Mexican Corn recipe instructions for how to do this perfectly and easily. You can use white or yellow sweet corn, or another favorite corn you like for grilled corn.If you're not able to grill corn or don't want to, there is frozen corn that's been previously grilled and I suggest using that (or just regular frozen corn). Make sure to completely thaw and then drain well so your coleslaw isn't soupy.Canned corn is my least favorite option for both flavor and texture, but it's an option. Make sure to drain it well.