This street corn slaw is the tastiest salad ever. Inspired by Mexican street corn, it has all the flavors you would expect, but it's the crunchy cabbage that makes this a slaw. Mixed with sweet corn, peppers, cilantro and vegan feta cheese, its the perfect combination. Plus, the dressing is so creamy, you would never know it's vegan! P.S. This recipe is dairy-free, nut-free and gluten-free so it is extremely allergy friendly. Enjoy!
Street corn is something sold by vendors on the street in many regions of Mexico. The ingredients depend on who is making them but the corn is usually on a stick and charred over a grill. Then it is slathered in mayo or sour cream, crumbled queso fresco and sometimes garnished with chile, cilantro or onions.
This street corn slaw is my interpretation of the Mexican original. Once again, Mexico has produced an amazing dish for all the world to love. This recipe isn't authentic, but it is loaded with flavors that will remind you of the real deal!
What is a slaw salad?
I call this a "slaw salad" because everything is shredded and chopped and then mixed with a dressing. The most famous of all slaw salads is of course cole slaw. Cole slaw is made with shredded cabbage and carrots mixed with a heavy mayo or vinegary dressing.
I love making different versions of slaw-style salads because they are such a tasty way to introduce crunchy veggies into tacos or sandwiches or as a side dish. This Mexican Street Corn Slaw is excellent eaten on its own or as a topping for any taco filling.
Why you’ll love this Mexican street corn coleslaw
- Easy way to eat lots of fresh veggies
- Full of texture and fresh flavor
- Naturally slightly sweet thanks to the corn
- Perfect side dish for summer cookouts and BBQs
- The tangy, creamy dressing is bright and punchy
- Lasts a couple of days in the fridge for easy meal prepping
Ingredients for Street Corn Slaw
Although slaw style salads are typically summer fare, this can be enjoyed year round. So many ingredients are available year round and frozen corn is such a great pantry staple.
For the Salad
- Frozen corn kernels - Fresh corn is great, but requires a little more work. I'm partial to frozen corn since you just have to thaw it!
- Green onions - These add a nice freshness and a little oniony flavor.
- Red cabbage - I almost always use two types of cabbage so you get the different colors. You eat with your eyes first, and that pretty purple cabbage always looks tempting.
- Green cabbage
- Vegan feta cheese - This is a stand-in for salty cotija cheese, which can be hard to find dairy-free.
- Red pepper - This adds extra color and a subtle sweetness.
- Fresh cilantro - Fresh herbs add so much flavor quickly. Not a fan of cilantro? Try fresh parsley instead.
For the Slaw Dressing
- Vegan mayo - There's nothing quite like mayo. It's rich and tangy and has an intense flavor strong enough to coat an entire salad.
- Fresh lime juice - To thin out the mayo into a creamy dressing.
- Chile lime seasoning or tajin seasoning - For a street corn-inspired flavor and a little extra heat.
- Salt
Bonus tip: If you have a food processor, check to see if it has different slicing blades. These make it so much easier to shred your cabbage quickly.
How to Make Street Corn Slaw
- In a large mixing bowl add corn, red and green cabbage, bell peppers, green onions and cilantro.
- In a small bowl make the dressing by combining vegan mayo, lime juice, salt and chile lime seasoning. Whisk until smooth.
- Add the dressing and vegan feta cheese to the large bowl and mix until well combined.
- Eat with chips, on tacos, over some greens or just in a bowl.
- Store any leftovers in an airtight container in the fridge, and enjoy within 4 days
Tips for Making the Best Corn Coleslaw Salad
- Speed it up. Feel free to use pre-shredded coleslaw mix to speed up your prep. No judgment here, friend.
- Add some spice. Add more chili powder, some hot sauce, or stir in some spicy jalapenos.
FAQs
Traditional Mexican street corn usually does have cotija or queso fresco cheese, but since this version is vegan, you can either use vegan feta or skip it entirely. I like the creamy, salty texture, but this corn slaw has tons of flavor and texture even without it.
Most of us think of coleslaw as boring because we stick to just cabbage and carrots and the same ol' dressing. Slaws don't have to be boring at all. It's all about combining the right balance of ingredients with the cabbage for lots of texture and flavor, and choosing a delicious slaw. This Mexican street corn slaw is loaded with corn, cucumbers, bell peppers, and more, all tossed with a tangy lime dressing. This is an elevated take on a slaw, and utterly delicious.
More Delicious Coleslaw Recipes
- Tahini Lime Slaw
- Crunchy Edamame Green Salad
- Power Coleslaw with Peanut Sauce
- Zesty Rainbow Slaw
- Creamy Cucumber Slaw
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Street Corn Slaw
Ingredients
Salad
- 1 pound frozen corn thawed
- 2 green onions chopped
- 2 cups red cabbage chopped
- 2 cups green cabbage chopped
- 4 tbsp vegan feta cheese
- ½ red pepper diced
- ½ bunch cilantro chopped
Dressing
- 2 tbsp vegan mayo
- 1 lime juiced
- 1 tsp chile lime seasoning or tajin seasoning
- 1 pinch salt
Instructions
- In a large mixing bowl add corn, red and green cabbage, bell peppers, green onions and cilantro.
- In a small bowl make the dressing by combining vegan mayo, lime juice, salt and chile lime seasoning. Whisk until smooth.
- Add the dressing and vegan feta cheese to the large bowl and mix until well combined.
- Eat with chips, on tacos, over some greens or just in a bowl.