Mexican Street Corn Slaw (w/ Hot Honey)

When we’re out on the road cooking demos, this recipe is one of the most requested — and for good reason. It takes everything you love about Mexican street corn and turns it into a crunchy, smoky, sweet-and-spicy slaw that belongs next to anything coming off the grill. Whether you’re serving pulled pork, brisket, burgers, or just need a side that steals the show, this is the one you’ll keep coming back to.

And of course, we finish it off with our Ranch & Rifle Hot Honey Seasoning — the secret ingredient that ties it all together.

Ingredients

• 2 cups shredded lettuce (romaine or green leaf works best)

• 2 cups shredded red cabbage

• 1 cup shredded carrots

• 2 cups corn (grilled or roasted for best flavor, cut off the cob)

• 3 green onions, sliced thin

• ½ cup grated parmesan cheese

• ½ cup homemade bread crumbs (lightly toasted for crunch)

• 1 tsp smoked paprika

• ½ cup mayo

• 2 tbsp sour cream

• Juice of 1 lime

• 1 tsp garlic powder

• 1 tsp chili powder (optional, for extra kick)

• Salt & pepper, to taste

• 1–2 tbsp Ranch & Rifle Hot Honey (to finish)

• Fresh cilantro (optional, for garnish)

Instructions

1. Prep the Base
   In a large mixing bowl, combine lettuce, red cabbage, shredded carrots, corn, and green onion. Toss to mix evenly.

2. Mix the Dressing
   In a small bowl, whisk together mayo, sour cream, lime juice, garlic powder, smoked paprika, chili powder, salt, and pepper until smooth and creamy.

3. Bring It Together
   Pour the dressing over the slaw mixture and toss until everything is well coated.

4. Add the Crunch
   Fold in parmesan cheese and toasted bread crumbs for that salty, nutty crunch that makes this slaw stand out.

5. Finish with Heat + Sweet
   Right before serving, sprinkle in Ranch & Rifle Hot Honey Seasoning and give it one last toss. This step is the game-changer — it adds the smoky-sweet heat that makes this recipe unforgettable.

6. Serve & Enjoy
   Garnish with fresh cilantro, grab a fork, and dig in. This slaw is best served chilled, so let it rest in the fridge for at least 20 minutes before serving if you’ve got the time.

Pro Tips

• Want it even smokier? Grill your corn over charcoal before cutting it off the cob.

• Double the bread crumbs if you’re a crunch fanatic.

• Make it ahead of time — this slaw tastes even better the next day as the flavors come together.

The Ranch & Rifle Touch

Every recipe we share is more than just food — it’s a way to gather people together. For us, that’s at the heart of what Ranch & Rifle is all about. Whether it’s around a smoker, a fishing hole, or a firepit, our mission is to get Veterans (and friends) back outdoors and back together.

So next time you fire up the grill, whip up this Mexican Street Corn Slaw and share it with your crew. Trust us, it won’t last long.