Zesty Mexican Corn Coleslaw

This vibrant Mexican coleslaw brings together crisp vegetables, zesty lime, and smoky grilled corn for a side dish that elevates any taco night or summer barbecue. Its colorful presentation and bold flavors make it the perfect accompaniment to grilled meats or as a standalone dish that celebrates the best of Mexican-inspired flavors.

I first made this coleslaw for a backyard fiesta, and it disappeared faster than anything else on the table. Now it's become my signature dish that friends request whenever we gather for casual summer dinners.

Ingredients

• Mayonnaise creates the creamy base that coats all the vegetables beautifully
• Sour cream adds tanginess while tempering the richness of the mayo
• Fresh lime juice brightens everything with essential acidity
• Taco seasoning infuses authentic Mexican flavors throughout the dressing
• Tri color coleslaw mix provides convenient crunch and visual appeal
• Red bell pepper adds sweet crispness and vibrant color contrast
• Grape tomatoes bring juicy bursts of freshness
• Black beans contribute protein and hearty texture
• Grilled corn kernels deliver smoky sweetness that makes this coleslaw special
• Jalapeño offers customizable heat that wakes up your taste buds
• Fresh cilantro provides the signature herbal note essential to Mexican cuisine
• Salt and pepper balance and enhance all the flavors

How To Make Mexican Coleslaw

Prepare the dressing

Whisk mayonnaise and sour cream in a small bowl until completely smooth. Add fresh lime juice gradually while whisking to prevent any splitting or separation. Sprinkle in taco seasoning and continue whisking until you achieve a uniform color and texture throughout. The dressing should have a light orange hue and pourable consistency.

Combine the vegetables

In your largest mixing bowl add the tricolor coleslaw mix first to form a base. Distribute diced red bell peppers evenly across the surface. Gently add halved grape tomatoes being careful not to crush them. Scatter drained and rinsed black beans throughout the mixture. Sprinkle grilled corn kernels across the top ensuring even distribution. Add minced jalapeño cautiously according to your heat preference. Finish with fresh cilantro dispersed throughout.

Dress the coleslaw

Pour the prepared dressing around the edges of the bowl first rather than directly in the center. Using large serving utensils or clean hands gently fold the ingredients from bottom to top in a scooping motion. Continue folding until every piece is lightly coated with dressing but stop before vegetables begin breaking down.

Chill and develop flavors

Cover the bowl with plastic wrap pressed directly onto the surface of the coleslaw. Refrigerate for at least 30 minutes though 2 hours produces optimal flavor melding. Taste just before serving adding additional salt and pepper as needed to brighten the flavors.

This coleslaw reminds me of summer evenings on my grandmother's patio in Arizona. She always insisted on grilling fresh corn for her version, claiming the caramelization was the secret ingredient. Years later, I've found she was absolutely right – that smoky sweetness transforms an ordinary slaw into something memorable.

Make-Ahead and Storage

This coleslaw actually improves with time in the refrigerator as the flavors continue developing. You can prepare it up to 24 hours in advance of serving with excellent results. Store leftovers in an airtight container in the refrigerator for up to three days. The vegetables may release some liquid over time which you can simply drain off or stir back in depending on your preference. Avoid freezing this coleslaw as the vegetables will lose their crisp texture upon thawing.

Customizing Your Coleslaw

The beauty of this recipe lies in its adaptability. For a lighter version substitute Greek yogurt for the sour cream. Add diced avocado just before serving for creamy richness. Incorporate toasted pepitas or sunflower seeds for additional crunch and nutty flavor. For those who prefer more heat use the jalapeño seeds or add a dash of hot sauce to the dressing. Vegetarians can enjoy this as a complete meal while meat lovers might add shredded rotisserie chicken or grilled shrimp.

Serving Suggestions

This versatile coleslaw works beautifully alongside grilled proteins especially carne asada or chipotle lime chicken. Use it as a flavorful topping for fish tacos where the creamy crunch provides perfect contrast to flaky seafood. Serve it alongside traditional rice and beans for a complete Mexican feast. For a unique presentation hollow out small watermelons and serve the coleslaw inside for summer gatherings. The bright colors and bold flavors also make this an ideal potluck contribution that stands out among typical sides.

Recipe FAQs

→ Can I make this Mexican coleslaw ahead of time?

Yes! This coleslaw actually benefits from being made ahead. Prepare it up to 24 hours in advance and store covered in the refrigerator. The flavors will meld beautifully, though the vegetables will soften slightly over time.

→ How can I make this dish vegetarian or vegan?

The dish is already vegetarian. For a vegan version, replace the mayonnaise with vegan mayo and the sour cream with plant-based yogurt or vegan sour cream alternative. The flavor profile will remain similar.

→ What can I serve with this Mexican coleslaw?

This versatile slaw pairs wonderfully with grilled proteins, fish tacos, enchiladas, or as a topping for burgers. It also works well as a standalone side dish for barbecues, potlucks, or Mexican-themed meals.

→ How long does this coleslaw stay fresh?

When stored in an airtight container in the refrigerator, this coleslaw will remain fresh for 3-4 days. The vegetables may release some liquid and soften over time, but the flavors will continue to develop.

→ Can I adjust the spice level?

Absolutely! Control the heat by adjusting the amount of jalapeño. For milder flavor, remove all seeds and membranes or reduce the quantity. For more heat, include some seeds or add a pinch of cayenne pepper to the dressing.

→ What can I substitute for fresh corn?

If fresh corn isn't available, thawed frozen corn kernels work well. To enhance flavor, quickly toast them in a dry skillet until lightly charred. Canned corn (drained well) can also be used in a pinch but won't have the same smoky depth.