Every time I make this colorful Mexican-style coleslaw, I end up going back for seconds—and sometimes thirds.

It’s fresh, crunchy, tangy, and creamy all at once, with just the right kick from jalapeño and chili powder.

This isn’t your average picnic slaw. It’s a vibrant mix of green and red cabbage, sweet corn, creamy mayo-lime dressing, and that glorious sprinkle of cotija cheese on top.

Why I Love This Mexican Coleslaw

It’s packed with texture and bold flavors in every bite.

The creamy dressing has a zesty lime and chili twist.

It goes with just about everything—tacos, BBQ, or sandwiches.

It’s make-ahead friendly and stays crisp in the fridge.

You can prep it in minutes with basic kitchen tools.

What You’ll Need (Ingredient Highlights)

Green and red cabbage – Classic slaw base with a beautiful crunch and pop of color.

Corn – Sweet and juicy, it balances the heat perfectly.

Jalapeño – A bit of spice that lifts the whole dish.

Green onions – Mild onion flavor and freshness.

Mayonnaise – The creamy base for the tangy dressing.

Lime juice – Adds brightness and zing to the slaw.

Chili powder – A warm, smoky background note.

Cotija cheese – Crumbly, salty, and perfect on top (or use feta if you need a swap).

Parsley – Adds a fresh herby bite; cilantro works great too.

Pro Tips Before You Start

Use a mandoline or food processor for ultra-thin cabbage shreds.

Make sure your corn is well drained to avoid watery coleslaw.

Mix the dressing separately to evenly distribute the flavors.

Let it chill—this slaw is better after resting for a couple of hours.

Toss again just before serving to refresh the texture.

How to Make Zesty Mexican Coleslaw with Corn and Cotija

Step 1: Prepare the dressing

In a small bowl, whisk together mayonnaise, lime juice, chili powder, salt, and black pepper until smooth and creamy. Set it aside so the flavors can meld.

Step 2: Shred the cabbage

Use a vegetable peeler, box grater, or food processor to shred green and red cabbage into fine strands.

Place in a large mixing bowl.

Step 3: Add the aromatics

Thinly slice the green onions and finely dice the jalapeño.

Add both to the bowl with the shredded cabbage.

Step 4: Add herbs and corn

Chop the parsley or cilantro and stir it in. Drain the corn very well—wet corn can dilute the dressing.

Add it to the bowl.

Step 5: Toss in the cheese

Add the cotija or feta cheese crumbles into the mixture for a salty, creamy bite.

Step 6: Combine with dressing

Whisk the dressing again to ensure it hasn’t separated.

Pour over the slaw and toss everything thoroughly with tongs until well coated.

Step 7: Chill and serve

Transfer the slaw to a food-safe container with a tight-fitting lid.

Refrigerate for at least 2 hours before serving. Give it a final toss before plating.

What to Serve It With

Tucked inside fish tacos or shrimp tacos

Alongside grilled steak or BBQ chicken

On top of pulled pork sandwiches or hot dogs

With tortilla chips as a crunchy, tangy dip alternative

Variations / Substitutions

Make it dairy-free: Skip the cheese or use a plant-based crumble.

Swap the herbs: Use cilantro instead of parsley for a more traditional Mexican twist.

Add more crunch: Toss in pepitas or sunflower seeds just before serving.

Up the heat: Add extra jalapeño or a dash of cayenne to the dressing.

Storage & Leftovers

Store the coleslaw in an airtight container in the refrigerator for up to 3–4 days.

It actually gets better as it rests, but be sure to toss it again before serving to revive the texture.

Avoid freezing—it doesn’t hold up well due to the fresh veggies and creamy base.

FAQs

Can I make this slaw ahead of time?
Yes! It’s even better after a few hours in the fridge, making it ideal for prep-ahead meals.

What kind of corn should I use?
Canned, frozen (thawed), or freshly cooked corn all work—just make sure it’s well drained.

Is cotija the same as feta?
They’re similar! Cotija is saltier and crumblier, but feta makes a great substitute.

How spicy is this coleslaw?
It has a mild kick. Remove the jalapeño seeds or skip it entirely if you want zero heat.

Can I use pre-shredded coleslaw mix?
Yes, absolutely! It’s a great time-saver.

What’s the best way to shred cabbage?
A food processor with a shredding disc or a mandoline gives the best texture, but a sharp knife works too.

Does this go well with tacos?
It’s perfect for tacos—especially fish, shrimp, or grilled veggie tacos.

Final Thoughts

This zesty Mexican coleslaw with corn and cotija is one of those side dishes that always steals the spotlight.

It’s easy, fresh, and makes every bite feel like a party.

Whether you’re throwing a summer cookout or just want to liven up taco night, this slaw is a must-try.

Creamy, tangy, crunchy, and just a little spicy—what’s not to love?

The Boat Shed Kitchen