Delicious Mexican Street Corn Coleslaw You'll Love
A vibrant and flavorful Mexican Street Corn Coleslaw that brings a zesty twist to any meal. This creamy, crunchy slaw is packed with fresh ingredients and a hint of spice, making it a perfect side dish.
Equipment
- grill
- large bowl
- small bowl
- whisk
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 ½ cups corn kernels fresh, canned, or frozen
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup fresh cilantro chopped
- ¼ cup cotija cheese crumbled
- 1 jalapeño finely diced (optional)
- 1 red onion diced (optional)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 clove garlic minced
- 1 lime juice of
- salt and pepper to taste
Instructions
- Grill fresh corn for 5-7 minutes until charred, then cut off kernels. Alternatively, use thawed frozen or canned corn.
- In a large bowl, combine shredded cabbage, corn, cilantro, cotija cheese, jalapeño (if using), and red onion.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper until smooth.
- Pour the dressing over the vegetable mixture and toss well to ensure everything is evenly coated.
- Refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld before serving.
Notes
For a smoky flavor, grill the corn. The coleslaw tastes best after chilling for 30 minutes. Add extra heat by increasing jalapeño or adding cayenne pepper. Garnish with additional cotija cheese and chili powder before serving.