Looking for a vibrant, creamy slaw that pairs perfectly with your favorite tacos, grilled meats, or summer cookout staples? This Avocado Crema Slaw with Corn and Cilantro might just become your new go-to. Inspired by traditional mexican cabbage slaw but upgraded with velvety avocado crema and sweet, charred corn, this dish adds depth and freshness to any plate. Whether you're building the perfect slaw for carnitas tacos, want a creamy coleslaw for fish tacos, or just need a delicious side for your next barbecue, this recipe delivers a flavor-packed punch.
Avocado Crema Slaw with Corn and Cilantro
Prep Time 20 minutes mins
Cook Time 5 minutes mins
Total Time 25 minutes mins
Course Salad, Side Dish
Cuisine Latin American, Mexican
Blender or food processor Essential for whipping the avocado crema into a smooth, dreamy dressing. A high-speed blender makes it silkier, but any food processor will do.
Large Mixing Bowl For tossing all the slaw ingredients together without spills.
Chef’s knife & cutting board Sharp enough to make quick work of your cabbage and herbs.
Grill or Grill Pan (Optional) If you’re charring fresh corn, a grill adds amazing flavor.
Mandoline Slicer (Optional) Helpful for slicing cabbage and onion thinly and evenly.
Tongs or Salad Servers For gently mixing the slaw.
For the Avocado Crema
- 1 large ripe avocado
- 1/2 cup sour cream or Greek yogurt for a lighter option
- Juice of 2 limes
- 1 clove garlic minced
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 tablespoons olive oil
- 1 small jalapeño seeds removed (optional, for a spicy kick)
- 1/2 cup fresh cilantro leaves
For the Slaw
- 4 cups finely shredded green cabbage about half a medium head
- 2 cups shredded red cabbage for color and crunch
- 1 cup corn kernels fresh, grilled, or thawed from frozen
- 1/2 small red onion thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 carrot julienned or shredded (optional, adds a sweet crunch)
- Salt and freshly ground black pepper to taste
Make the Avocado Crema
In a blender or food processor, combine the avocado, sour cream, lime juice, garlic, cumin, olive oil, jalapeño (if using), and cilantro. Blend until smooth and creamy. Season with salt to taste. The consistency should be pourable but rich—add a splash of water if it’s too thick.
Prepare the Slaw Base
In a large mixing bowl, combine the shredded green and red cabbage, grilled corn kernels, red onion, cilantro, and carrot (if using). For a flavor upgrade, lightly char the corn on a grill or over a gas flame before slicing off the kernels.
Combine and Toss
Pour the avocado crema over the slaw mixture. Use tongs or salad servers to gently toss until everything is well coated. Taste and adjust salt and pepper as needed.
Chill and Serve
Let the slaw rest in the fridge for at least 15 minutes before serving to allow flavors to meld. It can be made up to 4 hours in advance and still retain its texture.
Perfect Pairings
This Avocado Crema Slaw shines brightest next to bold, savory mains. Here are a few ideal pairings to elevate your next meal:
- Fish Tacos with Cabbage Slaw: The creaminess of the avocado crema complements the crisp cabbage and charred corn perfectly when served with blackened or grilled fish.
- Carnitas or Barbacoa Tacos: Use this slaw as a tangy, creamy topping for rich, slow-cooked pork. It’s the perfect slaw for carnitas tacos.
- Grilled Shrimp or Chicken: Serve it alongside or stuff it in a taco for a fresh contrast.
- BBQ Pulled Pork Sandwiches: The slaw cuts through the richness of the meat and adds a zesty crunch.
- Grilled Veggie Bowls: Layer it over rice or quinoa with roasted veggies and drizzle extra avocado crema for a vibrant, plant-based meal.
Pair with a crisp Mexican lager, a lime margarita, or sparkling water with citrus for a complete experience.
Frequently Asked Questions
1. Can I use pre-shredded cabbage?
Yes! Pre-shredded coleslaw mix is a great time-saver. Just make sure it’s fresh and includes a blend of green and red cabbage for color and texture.
2. What type of corn works best?
Fresh grilled corn adds smoky sweetness, but thawed frozen corn or canned corn (drained and rinsed) also works well in a pinch.
3. Is this slaw spicy?
The jalapeño in the crema gives it a subtle kick. For a spicy slaw, keep the seeds in or add a pinch of cayenne. To make it mild, simply omit the jalapeño.
4. How long will this slaw keep?
It’s best eaten fresh but can be refrigerated for up to 24 hours. Beyond that, the avocado crema may brown slightly and the cabbage will start to soften.
5. What kind of tacos go best with this slaw?
This is a versatile mexican slaw for tacos—from grilled fish to beef barbacoa, or even vegetarian options like mushroom tacos. It also shines as a cilantro lime slaw for tacos that need a creamy punch.
