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 – creamy, fresh, and totally craveable. Your new go-to veggie side dish for taco night, backyard BBQs, and more!
Ingredients
- 3 earssweet corn, husked
- ½ smallhead cabbage, cored and thinly sliced or shredded (approx. 6 cups)
- ½red onion, thinly sliced
- 1 cupcilantro leaves
- 4 ouncescrumbled cotija cheese (can sub feta cheese)
- chile lime seasoning (such as tajíin), to season
- kosher salt and ground black pepper, to season
- ¼ cupmayonnaise
- ¼ cupmexican crema or sour cream (can sub greek yogurt)
- 2limes, juiced (approx. ¼ cup)
- ½ teaspoonground chipotle powder
- ½ teaspoongarlic powder
- optional: ¼ teaspoon cayenne pepper
- kosher salt and ground black pepper, to season
Directions
- 1
Working in batches as needed to avoid overcrowding, place the sweet corn directly over a gas burner, then light to a medium-high flame. Cook 2 minutes per side or until charred as desired. Transfer to a cutting board and carefully slice the kernels off the cob. (No gas stove? Use an outdoor grill, grill pan, or broil the corn in the oven.)
- 2
In a small bowl, whisk together the mayo, crema or sour cream, lime juice, chipotle powder, garlic powder, cayenne (if using), ½ teaspoon kosher salt, and black pepper to taste. Adjust seasoning as needed. Set aside or store in an airtight container in the refrigerator for 3-4 days.
- 3
In a large bowl, combine the cabbage, red onion, cilantro, cotija, and charred corn. Pour the dressing over top and toss well to coat. Taste and adjust seasoning as needed.
- 4
Top with a generous sprinkle of chile lime seasoning and serve immediately. This street corn slaw is one of our favorite vegetable side dishes for taco night. It’s also a crowd-pleasing side dish to share at any potluck, backyard BBQ, or party. Enjoy!