Grilled Mexican Street Corn Slaw

Crispy, crunchy, creamy, smoky, and tangy, this Grilled Mexican Street Corn Slaw will be a fiesta for the senses and the hit of your next party. Whether you’re looking for the perfect side to serve alongside your summer barbecue or to pile on top of a flaky chili-lime fish tacos, this slaw hits all the marks.

Pop open a cold cerveza and get the fire going. This mashup of two favorites will satisfy every craving. Charring the cabbage and corn for this grilled corn and cabbage slaw not only adds a smoky element to the dish, but it also draws out the natural sweetness of the corn while mellowing the bitterness of the cabbage. It’s a colorful confetti that celebrates fresh ingredients.

Why You’ll Love This Recipe

• Easy Process – The only real cooking required for this Mexican street corn coleslaw is simply firing up the grill and charring the fresh corn and cabbage. You’re just looking to get a little color on them while slightly softening them. This is perfect for any level of griller or cook. No grill? No problem. You can also char the corn and cabbage on a grill pan or in a cast iron skillet.
• Make Ahead – Coleslaw is just one those things that gets better after it refrigerates. The flavors of the creamy and tangy dressing marry and the vegetables slightly soften.
• Budget Friendly – Is there any greater sign of summer than a pile of fresh corn at the store with a sign like 5 for $2? This recipe isn’t just easy to make, it’s easy on the pocket. Using seasonal ingredients like fresh corn along with the always budget friendly cabbage, this is an inexpensive but impressive dish. It’s also incredibly easy to make in volume without going broke. That means more money for cocktails!

Ingredients

This charred Mexican street corn coleslaw is all about celebrating fresh ingredients. Skip the canned or frozen corn and reach for that sweet gift of summer.

• Corn – Yellow, bi-color, or white corn will all work. Use what you like and what you have.
• Cabbage – I used both green and red cabbage for this recipe, but you can use all green cabbage if you like.
• Flavor Accents – Cilantro, green onions, and the kick of a jalapeno bring both freshness and also a sassy punch of heat to every bite.
• Creamy Dressing – This mayonnaise-based coleslaw gets a sunny pop of tang from fresh lime juice and chili-lime seasoning, an earthy note from cumin, and mild heat from chili powder. A splash of Mexican hot sauce gives it just the right amount of caliente kick.
• Cotija Cheese – This adds a creamy and salty element. If you don’t have cotija cheese you can also use queso fresco or feta.

How to Make Grilled Mexican Street Corn Slaw

• Prepare your grill. You’ll want to prepare your grill for direct grilling. If using a charcoal grill spread your charcoal along the bottom. If using a gas grill allow it to preheat to around 400 degrees. Make sure that your grates are clean and allow them to fully heat.
• Cut your cabbage and shuck the corn. Cut the purple and green cabbage into wedges. not removing the core, and brush both sides with neutral oil. Brush the corn with oil. Sprinkle a little chili-lime seasoning on the vegetables.

• Grill the vegetables. Place the corn and cabbage on the hot grill. Allow the cut sides of the cabbage wedges to char on both sides. Allow all sides of the corn to char, rotating every couple of minutes. Remove from the grill and allow to cool.
• Shred the cabbage and remove the kernels of corn from the cob. Remove the core from each wedge of cabbage.
• Mix together the dressing. Add the mayonnaise, lime juice, hot sauce, and seasonings to a large bowl and mix to combine.
• Make the grilled corn and cabbage slaw. Add the shredded cabbage, corn, cilantro, jalapenos, scallions, and cotija cheese to the bowl and fold until all of the vegetables are combined and coated. Taste and add any additional seasonings.
• Let refrigerate. Allow the coleslaw to refrigerate for at least an hour before serving.
• Garnish and serve. Top with additional cilantro, scallions, jalapenos, and chili-lime seasoning if desired.

Variations and Add-Ins

• Use all green cabbage instead of green and red cabbage.
• Add a can of drained and rinsed black beans.
• Swap out the fresh jalapeno for pickled jalapeno.
• For a little natural sweetness and additional color, add red bell pepper or shredded carrots.
• Love a more of a bold onion flavor? Add shaved red onions to the mix.
• For extra tang add pickled red onions.
• You can easily make this recipe dairy free by leaving out the cotija cheese. Since it does provide a salty element, you may want to add a little additional chili-lime seasoning, or a pinch of kosher or sea salt.
• To make this slaw a little sweeter, add an additional teaspoon of honey or agave.

Storage

Because this is a mayonnaise-based coleslaw, you’ll want to keep it refrigerated in an airtight container unless it’s being served. Cabbage does let off liquid, so you’ll want to eat it within 2-3 days before the dressing becomes too wet.

Tips From the Beach

• To make for easy grilling and flipping, hold off removing the core of the cabbage until after you’ve charred it.
• For the best flavor, allow the coleslaw to refrigerate for an hour before serving. After it’s chilled give it a taste and see if you need any additional seasoning.
• Just char the cut sides of the cabbage wedges. This will give you that balance of smoky flavor while still keeping the cabbage crisp.

For more twists on Mexican Street Corn make sure to check out Mexican Street Corn Pasta Salad and Mexican Street Corn Deviled Eggs.

Grilled Mexican Street Corn Slaw

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Crispy, crunchy, creamy, smoky, and tangy, this Grilled Mexican Street Corn Slaw will be a fiesta for the senses and the hit of your next party.

• Author: Nicole Stover
• Prep Time: 10
• Chilling Time: 60
• Cook Time: 15
• Total Time: 1 hour 25 minutes
• Yield: 6-8 1x
• Category: Side Dish
• Method: Grilling
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 4 ears corn
• 1/2 small red cabbage, cut into wedges (about 2 cups total once shredded)
• 3/4 small-medium green cabbage, cut into wedges (8 cups total once shredded)
• 2 tablespoons olive oil
• 1 cup mayonnaise
• 1 1/2 tablespoons lime juice
• 1 teaspoon honey or agave
• 2 teaspoons +1 teaspoon chili lime seasoning, plus more for garnish
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon Mexican hot sauce, or more to taste
• 1/2 teaspoon kosher salt
• 1/2 cup cotija cheese, crumbled, plus extra for garnish
• 1 bunch cilantro, chopped (about 1/2 cup)
• 1 bunch scallions, chopped
• 1 jalapeno diced, remove seeds for less heat if desired

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Instructions

1. Prepare the grill for direct grilling. If using a charcoal grill spread the coals evenly along the bottom. If using a gas grill heat it to around 400 degrees. Make sure the grates are hot and clean.
2. Brush the cut sides of the cabbage and all of the corn with olive oil. Sprinkle 2 teaspoons of the chili lime seasoning on the cabbage and corn.
3. Place the vegetables on the hot grates, the cabbage cut side down. Allow both cut sides of the cabbage to char. Rotate the corn occasionally until the corn is charred. Remove from the grill and allow to cool.
4. Cut the core out of the cooled cabbage wedges. Use a knife or mandolin to finely shred the cabbage. Remove the kernels of corn from the cob.
5. Add the mayonnaise, honey, lime juice, 1 teaspoon of chili lime seasoning, cumin, chili powder, and salt to a large bowl and stir to combine.
6. Add all of the remaining ingredients to the bowl and fold until combined.
7. Let refrigerate for at least an hour.
8. Taste and adjust seasoning if needed.
9. Garnish with extra chili-lime seasoning, cilantro, scallions, cotija, and jalapenos if desired.

Notes

1. Leave the core attached to the cabbage wedges until after you’ve grilled the cabbage.
2. For the best texture just char the cut sides of the cabbage so you get the kiss of smoky flavor but still have the crunch. 

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