Description
This Mexican Street Corn Coleslaw is a flavorful twist on traditional coleslaw, combining crunchy cabbage with sweet corn, tangy lime dressing, and savory spices. Perfect for summer gatherings or as a side dish for your favorite Mexican-inspired meals.
Ingredients
Scale
For the Coleslaw:
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 1/2 cups corn kernels (fresh, grilled, or frozen and thawed)
For the Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded green and red cabbage with the corn kernels.
- Pour the dressing over the cabbage and corn mixture, and toss until everything is well coated.
- Stir in the chopped cilantro and cotija cheese.
- Season with salt and pepper to taste.
- Refrigerate for at least 15 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder until smooth.
Notes
- You can grill the corn for extra flavor or use canned roasted corn in a pinch.
- For a spicy kick, add chopped jalapeño or a dash of hot sauce.
- This slaw pairs perfectly with tacos, grilled meats, or as a standalone side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
