This 10 minute grilled corn coleslaw recipe is perfect to make and feature at your summer BBQs and get-togethers.
Smoky, charred corn comes together with veggies in a rich, cheesy and spicy base reminiscent of the classic Mexican street corn casserole. Team it up with your favorite hot dogs or serve it with your tacos- this one's sure to be a total crowd pleaser.
If there's one thing I love about the summers, it has to be all the fresh produce! I always get a lot of fresh veggies and fruits to experiment with lots of salad and side recipes.
This week, I tried a nice kiwi apple salsa and a fruit Pico de Gallo, and they both turned out SO good. After all that experimenting, I still had a bag of coleslaw mix that I wanted to use up, and this corn coleslaw seemed like a great idea.
Quick Look
- 🔪Prep time: 10 minutes.
- ⏲️Cook time: 0 minutes.
- 👪 Servings: 4.
- 📋Main ingredients: Coleslaw mix, onion, jalapeno, cilantro, lime juice, mayonnaise, cottage cheese, seasonings.
- ♨️Cooking method: Prepare dressing 🡢 add to veggie mixture 🡢 mix well 🡢 garnish and serve.
- ⭐Difficulty: Very easy.
- 🥣Serving ideas: Serve the crunchy corn coleslaw with some saucy chicken sloppy joes.
Jump to:
What's So Great About the Recipe?
- It's quick and simple. No special ingredients or equipment is needed to put this together.
- Just like my jalapeno pineapple coleslaw, it's perfect for all your potlucks and summer BBQs.
Recipe Ingredients
Coleslaw mix: I like using bagged coleslaw mix to make things quicker. You can simply shred cabbage and carrot if you don't have coleslaw mix.
Grilled corn: I love using my charred corn here for a bit of a smoky flavor. You can also use boiled corn kernels or canned corn if that's what you have.
Onion: Thinly sliced. Red onion works best.
Cottage cheese: To add a bit of protein and for that light, creamy texture. You can also use Cotija cheese if you have it at hand.
Mayonnaise: For that rich, creamy deliciousness. I like using my jalapeno mayo sometimes to make it more flavorful.
Seasonings: To season, I just used some salt, pepper and cayenne. You can skip the cayenne if you're sensitive to heat.
Lime juice: To round up all the flavors.
Jalapeno: For a slight kick. I used fresh jalapeno here, but you can also use pickled jalapenos or dried jalapeno flakes.
Cilantro: Chopped fresh, to garnish.
See recipe card for quantities.
Substitutions & Variations
- Red cabbage, scallions and cucumbers can be great additions to the coleslaw. If you have them at hand, add them in!
- Add a dash of Tajin seasoning to the coleslaw to lend it a nice spicy Mexican kick.
How to Make Corn Coleslaw
Step 1: In a jar, combine mayonnaise, lime juice and all the seasonings.
Step 2: Mix well to form a creamy dressing.
Step 3: Add veggies and cilantro to a bowl.
Step 4: Add the dressing.
Step 5: Toss well to combine. Garnish with chopped cilantro and crumbled cottage cheese.
💭Top Tip
Allow the corn coleslaw to refrigerate for about an hour before you serve. This helps the veggies soften slightly and the flavors meld.
Tips & Tricks to Nail the Recipe
- If you're shredding the cabbage from scratch, consider using a box grater or a vegetable peeler. This will make things quicker and easier.
- For a bit of a tangy twist, you can also add some Mexican lime pickled onions into the mix instead of just using raw sliced onions.
- For a slightly different flavor, you can also add a dash of your favorite hot sauce into the mayonnaise mixture. I love using my jalapeno lime sauce, but you can also use a classic red hot sauce if that's what you have at hand.
- Use the leftover corn that you have to make a nice corn Pico de Gallo or some Mexican caviar, which work wonderfully with all your favorite Mexican recipes.
How to Serve Corn Coleslaw
Corn coleslaw pairs well with almost any barbeque food! I love serving it as a side with grilled chicken or hot dogs, and most of all, with my Mexican favorites like Tajin shrimp tacos or my spicy Chili con Carne.
If you're hosting a Mexican style feast, consider pairing it with some Texas toothpicks, Mexican roasted potatoes, my charred Mexican grilled onions and a rich and creamy Mexican sour cream sauce.
Troubleshooting and FAQs
You can store your leftover corn coleslaw for up to 2 days in the refrigerator.
You can! Simply shred and slice the veggies and prepare the mayonnaise mixture and refrigerate them in separate containers until you're ready to put them together.
More Summer Veggie Sides
Looking for other recipes like this? Try these:
If you tried this corn coleslaw or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Corn Coleslaw
Ingredients
- 3 cups coleslaw mix
- 1 cup grilled corn
- 2 tablespoon mayonnaise
- 1 cup cotija cheese
- 1 jalapeno
- 1 onion sliced
- ¼ teaspoon cayenne
- 1 lime juiced
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon cilantro
Instructions
- In a jar, combine mayonnaise, lime juice and all the seasonings.
- Mix well to form a creamy dressing.
- Add veggies and cilantro to a bowl.
- Add the dressing.
- Toss well to combine. Garnish with chopped cilantro and crumbled cottage cheese.
Notes
- If you're shredding the cabbage from scratch, consider using a box grater or a vegetable peeler. This will make things quicker and easier.
- For a bit of a tangy twist, you can also add some Mexican lime pickled onions into the mix instead of just using raw sliced onions.
- Allow the corn coleslaw to refrigerate for about an hour before you serve. This helps the veggies soften slightly and the flavors meld.
