There’s something irresistible about a salad that’s creamy, crunchy, and loaded with bold, southwestern flavors.
This Mexican Corn Coleslaw is one of my all-time favorite side dishes—it’s bright, zesty, and comes together in minutes.
Perfect for cookouts, taco night, or even as a quick lunch, this slaw will surprise you with just how satisfying a humble cabbage mix can be when paired with beans, corn, and that creamy lime-taco dressing.
Why You’ll Love This Recipe
Quick to prep – No cooking required, just chop, mix, and chill.
Flavor explosion – Creamy, tangy, and spicy in all the right ways.
Crowd-pleaser – Perfect for barbecues, potlucks, or taco Tuesday.
Versatile – Serve as a side, taco topping, or dip with chips.
Make-ahead friendly – Even better the next day after flavors mingle.
What You’ll Need (Ingredient Highlights)
Coleslaw Mix – A crunchy base that saves tons of prep time.
Red & Orange Bell Peppers – Colorful and sweet additions.
Black Beans & Corn – A hearty combo that adds protein and texture.
Cilantro & Jalapeño – Bring freshness and a mild kick.
Taco Seasoning – Packs in that signature Tex-Mex flavor.
Mayonnaise & Sour Cream – Combine for a rich and creamy base.
Lime Juice – Balances the creaminess with a citrusy zing.
Pro Tips Before You Start
Drain your beans and corn well – Excess moisture can make the slaw watery.
Use fresh lime juice – The flavor difference is worth it.
Chill the dressing – Gives it time to meld and thicken.
Dice ingredients evenly – For a consistent texture in every bite.
Add dressing just before serving – Keeps the slaw crisp and fresh.
How to Make Mexican Corn Coleslaw
Step 1: Make the Dressing
In a medium bowl, whisk together mayonnaise, sour cream, lime juice, and taco seasoning until smooth and well blended.
Cover and chill in the refrigerator.
Step 2: Prep the Veggies
In a large bowl, combine the coleslaw mix, finely diced red and orange bell peppers, rinsed and drained black beans, corn, freshly minced cilantro, and minced jalapeño.
Toss lightly to distribute everything evenly.
Step 3: Combine and Toss
Remove the dressing from the fridge.
Pour over the slaw mixture and toss until everything is thoroughly coated.
Garnish with extra cilantro if desired.
Step 4: Chill and Serve
Serve immediately or refrigerate for 30 minutes to allow the flavors to deepen.
Give it a quick toss before serving.
What to Serve It With
Grilled chicken or steak
Tacos or burrito bowls
Pulled pork sandwiches
Baked potatoes or nachos
BBQ ribs or burgers
Variations / Substitutions
Make it vegan – Use plant-based mayo and sour cream.
Add crunch – Mix in crushed tortilla chips or pepitas before serving.
Spice it up – Add more jalapeño or a dash of hot sauce.
Use Greek yogurt – Sub for sour cream for a lighter twist.
Add avocado – Dice and toss in just before serving.
Storage & Leftovers
Fridge: Store in an airtight container for up to 3 days.
Avoid freezing: The creamy dressing and cabbage don’t freeze well.
Best freshness: Toss again before serving as some liquid may settle.
FAQs
Can I use fresh corn instead of canned?
Yes! Freshly roasted corn kernels work beautifully in this slaw.
Can I prep this in advance?
Definitely—just keep the dressing separate until you’re ready to serve.
Is it spicy?
Mildly—jalapeño adds a small kick, but you can omit or adjust as needed.
Can I make it low-fat?
Use low-fat mayo and sour cream, or substitute some with plain Greek yogurt.
Can I double the recipe?
Yes, it scales easily for parties or meal prep.
What if I don’t like cilantro?
Try using chopped green onions or parsley for a milder herb option.
How do I keep it from getting soggy?
Add the dressing just before serving to keep everything crisp.
Final Thoughts
This Mexican Corn Coleslaw is a game-changer when you’re looking for something different from your typical side dish.
The creamy taco-lime dressing ties everything together, and the mix of crunchy, hearty, and zesty ingredients is pure magic.
Whether you’re serving tacos or grilling outdoors, this is a salad you’ll make again and again.
Mexican Corn Coleslaw
Ingredients
- 1 14 oz. package coleslaw mix
- 1/2 red bell pepper finely diced
- 1/2 orange bell pepper finely diced
- 3/4 cup mayonnaise
- 1/3 cup sour cream
- 1 13.75 oz. can black beans, rinsed and drained
- 1 13.75 oz. can corn, rinsed and drained
- 1/3 cup fresh cilantro minced
- 1/4 cup lime juice freshly squeezed
- 1 jalapeño minced (seeds removed)
- 1 packet taco seasoning
Instructions
- In a bowl, whisk together mayo, sour cream, lime juice, and taco seasoning. Chill.
- In a large bowl, combine coleslaw mix, peppers, beans, corn, cilantro, and jalapeño.
- Add dressing and toss until well coated.
- Garnish with more cilantro if desired.
- Serve immediately or chill before serving.
- See full steps with tips & photos → https://p4pd.org/mexican-corn-coleslaw/
Notes
- For extra kick, leave in some jalapeño seeds or add a pinch of cayenne.
- Great as a side for tacos, enchiladas, grilled chicken, or burgers.
- Can be made a few hours ahead—just stir again before serving.
- Store leftovers in the fridge for up to 2 days.
