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Colorful street corn slaw in a bowl with crumbled cotija cheese and lime wedges, garnished with cilantro.
Alyssa

Street Corn Slaw with Creamy Chipotle Dressing

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 people
Course: Entree Salads & Bowls, Side Dish
Cuisine: Mexican
Calories: 203
Ingredients Method Notes

Ingredients
  

  • 3-4 ears sweet corn husked
  • ½ small head cabbage cored and thinly sliced or shredded (approx. 6 cups)
  • ½ medium red onion thinly sliced
  • 1 cup cilantro leaves
  • 4 ounces crumbled cotija cheese can sub feta cheese
  • to taste chile lime seasoning such as Tajíin
  • to taste kosher salt
  • to taste ground black pepper
  • ¼ cup mayonnaise
  • ¼ cup Mexican crema or sour cream can sub Greek yogurt
  • ½ – 1 teaspoon ground chipotle powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper optional

Method
 

  1. Char the corn over a gas burner or grill until cooked, about 2 minutes per side. Slice the kernels off the cob.
  2. In a bowl, whisk together mayo, crema, lime juice, chipotle powder, garlic powder, cayenne, salt, and pepper. Set aside.
  3. Combine cabbage, onion, cilantro, cotija, and charred corn in a large bowl. Pour dressing over and toss to coat.
  4. Top with chile lime seasoning and serve immediately.

Notes

Best served fresh, but may be stored in the fridge for 3-4 days.