Mexican Street Corn Slaw with Cotija and Lime

Name: Mexican Street Corn Slaw with Cotija and Lime
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: ½ head (400 g) green cabbage, halved and cored, thinly sliced (about ¼-inch / 6 mm strips); 2½ cups (375 g) corn kernels, fresh or frozen, thawed if frozen, well drained and patted dry; ¾ cup (100 g) cotija cheese, crumbled, crumbled into ¼-inch (6 mm) pieces; ⅓ cup (80 ml) fresh lime juice, freshly squeezed; ⅓ cup (80 g) mayonnaise; ½ cup (20 g) fresh cilantro, leaves and tender stems, roughly chopped; ½ teaspoon (2½ g) chili powder or Tajín seasoning; to taste kosher salt; to taste freshly ground black pepper; 1 clove (3 g) garlic, finely minced, finely minced (optional); 2 whole (50 g) scallions, green and white parts separated, thinly sliced (optional)

From the MyKitchenBank Kitchen

A bright, tangy slaw inspired by Mexican street corn (elote), combining fresh cabbage and sweet corn with creamy cotija cheese, lime juice, and a touch of chili powder. Served cold, it pairs beautifully with grilled meats, tacos, or as a refreshing side dish at any gathering.

Prep: 20 min
Cook: —
Wait: 15 min
Total: 35 min
Makes: About 5 cups (1.2 L), serves 6 as a side dish

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Ingredients

6 servings

½ head (400 g) green cabbage, halved and cored, thinly sliced (about ¼-inch / 6 mm strips)
2½ cups (375 g) corn kernels, fresh or frozen, thawed if frozen, well drained and patted dry
¾ cup (100 g) cotija cheese, crumbled, crumbled into ¼-inch (6 mm) pieces
⅓ cup (80 ml) fresh lime juice, freshly squeezed
⅓ cup (80 g) mayonnaise
½ cup (20 g) fresh cilantro, leaves and tender stems, roughly chopped
½ teaspoon (2.5 g) chili powder or Tajín seasoning
to taste kosher salt
to taste freshly ground black pepper
1 clove (3 g) garlic, finely minced, finely minced (optional)
2 whole (50 g) scallions, green and white parts separated, thinly sliced (optional)

Equipment (4)

1 large mixing bowl (3-quart / 3-liter capacity)
1 small bowl for dressing
Sharp knife or mandoline for slicing cabbage
Whisk

Steps

Before you start

Have all vegetables prepped and chilled if possible for maximum crispness
Taste as you go—you may want more lime juice or chili powder depending on your preference
Use fresh corn kernels or high-quality frozen corn; do not thaw frozen corn completely before using

1
Slice the cabbage
- On a clean cutting board, thinly slice the halved cabbage into ¼-inch (6 mm) strips, removing any tough core pieces as you go.
- Place the sliced cabbage in a large mixing bowl.
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Ready when: Cabbage is uniformly thin and ready to mix
Tip: A mandoline slicer makes quick work of the cabbage, but be careful of your fingers. If hand-slicing, a sharp knife works just as well.
2
Make the dressing
- In a small bowl, whisk together the mayonnaise, lime juice, minced garlic (if using), chili powder, salt, and pepper until smooth and well combined.
- Taste and adjust the lime juice or chili powder to your preference—the dressing should be tangy and slightly spicy.
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Ready when: Dressing is smooth, creamy, and well combined
Tip: If you prefer a thinner dressing, add more lime juice 1 tablespoon at a time. If you want it tangier, squeeze in more fresh lime.
3
Combine cabbage, corn, and cheese
- To the bowl with cabbage, add the corn kernels, crumbled cotija cheese, and most of the chopped cilantro (reserve a small handful for garnish).
- Pour the dressing over the vegetables and cheese.
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Ready when: All components are in the bowl, ready to toss
Tip: Add the dressing just before serving to keep the cabbage as crisp as possible, especially if you're making this ahead.
4
Toss and chill
- Using a large spoon or your hands (clean hands work best), gently toss all ingredients together until the cabbage, corn, and cheese are evenly coated with the dressing.
- Place the slaw in the refrigerator for at least 15 minutes so flavors meld and the slaw becomes cold and crisp.
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Ready when: Slaw is well combined, moist, and chilled
Tip: If you're making this more than 2 hours ahead, store the dressing separately and dress the slaw just before serving to prevent the cabbage from becoming watery.
5
Garnish and serve
- Transfer the slaw to a serving bowl or platter.
- Top with the reserved cilantro, sliced scallions (if using), and an extra pinch of chili powder or Tajín for color and flavor.
- Serve cold alongside grilled meats, tacos, or as a refreshing side dish.
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Ready when: Slaw is garnished and ready to serve
Tip: Serve immediately after garnishing so the cilantro and scallions stay fresh and vibrant.

Good to know

Tips

For a spicier kick, add a minced jalapeño or a pinch of cayenne pepper to the dressing, or serve with a hot sauce on the side.
If you like your slaw creamier, increase the mayo to ½ cup (120 g), but reduce the lime juice to ¼ cup (60 ml) to keep it balanced.
Use a mandoline, box grater, or food processor with the slicing blade to shred the cabbage quickly and uniformly.
This slaw pairs beautifully with grilled chicken, carnitas, fish tacos, or as a bright topping for pulled pork sandwiches.

Make ahead

Make the dressing and prepare all ingredients up to 4 hours ahead. Store the dressing in a sealed container in the refrigerator. Dress the slaw no more than 2 hours before serving to keep the cabbage crisp.

Storage & reheating

Cover and refrigerate for up to 2 days. Flavor is best on the day it's made. The slaw will gradually become softer as the lime juice and dressing soften the cabbage over time. Not suitable for freezing.

Substitutions

cotija cheese, crumbled → crumbled feta cheese or queso fresco. Both offer a similar salty, crumbly texture. Feta will be slightly more pungent; queso fresco is milder and closer in flavor to cotija.
chili powder or Tajín seasoning → Tajín seasoning. Tajín is a blend of chili, lime, and salt—use the same amount and omit the salt to taste.
mayonnaise → Mexican crema or sour cream. Crema will make the dressing thinner and slightly more tangy; use ¼ cup crema mixed with 2 tablespoons mayo for the best texture.
corn kernels, fresh or frozen → fresh roasted corn, kernels cut from the cob. Roasting adds a caramelized, deeper corn flavor. Use the same amount and let cool before adding to the slaw.