Looking for a fresh, zesty side dish that brings a little fiesta to your table? This Mexican Corn Coleslaw is bursting with color, crunch, and bold flavor. It’s a lively twist on traditional coleslaw, packed with sweet corn, black beans, crisp coleslaw mix, bell peppers, and a creamy taco-seasoned dressing that brings it all together.

Perfect for potlucks, barbecues, Taco Tuesday, or even as a topping for tacos and burrito bowls, this slaw is as versatile as it is delicious. It’s the kind of dish that disappears fast — people always ask for the recipe!

Mexican Corn Coleslaw

Why You’ll Love This Recipe

No cooking required – Just mix, chill, and serve!
Packed with bold flavors – Creamy, tangy, a little spicy, and full of southwestern flair.
Perfect for parties – Feeds a crowd and pairs with everything from grilled meats to tacos.
Quick and easy – Made with simple pantry staples and fresh ingredients.
Make-ahead friendly – Tastes even better after the flavors meld in the fridge.

Tip: You can find the full list of ingredients and measurements in the recipe card below.

Ingredients

Coleslaw mix
Canned corn (drained)
Black beans (rinsed and drained)
Bell pepper (any color, chopped)
Jalapeño (chopped, seeds removed)
Fresh cilantro
Sour cream
Mayonnaise
Taco seasoning packet
Lime juice

Instructions

In a large mixing bowl, combine coleslaw mix, chopped bell pepper, black beans, corn, cilantro, and jalapeño.
In a separate small bowl, mix mayonnaise, sour cream, and taco seasoning until smooth.
Pour the creamy dressing over the slaw mixture and toss well until evenly coated.
Drizzle in the lime juice and toss again for brightness and flavor.
Cover and refrigerate for at least 30 minutes before serving. This helps the flavors meld and the texture improve.

Variations

Vegan version – Use plant-based mayo and sour cream.
Add cheese – Crumbled cotija or shredded cheddar adds a nice salty kick.
Spice it up – Add more jalapeño or a dash of hot sauce for heat lovers.
Make it a meal – Add grilled chicken, shrimp, or avocado to turn this into a full lunch.
Switch the beans – Pinto beans or chickpeas also work well here.

Heating and Storage

Storing:

Keep in an airtight container in the fridge for up to 3 days. Stir before serving, as the dressing may settle.

Freezing:

Not recommended — coleslaw doesn’t freeze well due to the creamy dressing and fresh veggies.

Serving Tips:

Serve cold or at room temperature. It’s great alongside grilled meats, tacos, burgers, or burritos.

Frequently Asked Questions

Can I make this ahead of time?

Yes! This coleslaw is actually better after sitting in the fridge for at least 30 minutes. You can make it up to a day in advance.

Is it spicy?

It has a mild kick from the jalapeño and taco seasoning. You can adjust the heat by adding more or omitting the jalapeño.

What type of coleslaw mix works best?

Any pre-shredded mix of green cabbage, red cabbage, and carrots works perfectly. You can also shred fresh cabbage if you prefer.

Can I use Greek yogurt instead of sour cream?

Absolutely! It adds a nice tang and cuts a bit of fat, too.

Can I use frozen corn?

Yes, just thaw it first and drain off any excess moisture.

What kind of bell pepper should I use?

Any color works! Red and yellow add sweetness and bright color, while green is more savory.

Can I double the recipe?

Definitely. It’s perfect for potlucks and parties, so scale up as needed.

Is this coleslaw gluten-free?

Yes, as long as your taco seasoning is gluten-free, the rest of the ingredients are naturally gluten-free.

How long will leftovers last?

About 2–3 days in the fridge. It stays crisp surprisingly well for a creamy slaw.

Can I add other vegetables?

Sure! Diced tomatoes, avocado, red onion, or shredded carrots would all be great additions.

Conclusion

This Mexican Corn Coleslaw is a bold, fresh twist on a classic that’s packed with flavor, texture, and color. It’s creamy, tangy, slightly spicy, and downright addictive. Whether you’re serving it as a side, a topping, or a light main dish, it’s sure to be a crowd-pleaser — and best of all, it takes just minutes to throw together. Give it a try and watch it disappear fast!

Chef sara