Description
This Mexican Street Corn-Inspired Coleslaw is a vibrant and tangy twist on the traditional coleslaw, featuring crunchy cabbage, sweet corn, and a zesty dressing with lime, chili powder, and crumbled cotija cheese. It’s a perfect side dish for summer barbecues, tacos, or any Mexican-inspired meal.
Ingredients
For the Coleslaw:
- 8 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 cups canned corn, well-drained
- 1 large jalapeño, diced
- 1/2 cup sliced green onions
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1/4 cup chopped parsley (or cilantro)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 cup crumbled cotija cheese (or feta)
Instructions
-
Prepare the Dressing:
In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and black pepper until smooth. Set aside. -
Prepare the Coleslaw:
Shred both the green and red cabbage into thin strips. Place the shredded cabbage in a large mixing bowl.
Chop the green onions and jalapeño, then add them to the bowl with the cabbage.
Add the chopped parsley (or cilantro) and well-drained canned corn to the bowl.
Sprinkle in the crumbled cotija or feta cheese. -
Combine and Toss:
Whisk the dressing again to make sure it’s evenly mixed. Pour it over the vegetables and toss well with tongs until everything is fully coated. -
Chill and Serve:
Transfer the coleslaw to an airtight container and refrigerate for at least 2 hours. Before serving, toss again to refresh the flavors. -
Serve:
Enjoy this tangy, refreshing, and vibrant Mexican street corn-inspired coleslaw as a side dish or topping!
Notes
- Feel free to adjust the spice level by adding more or less jalapeño or chili powder.
- If you prefer a more authentic flavor, swap the mayonnaise for sour cream or Greek yogurt.
- For extra crunch, add some crushed tortilla chips on top before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 160
- Sugar: 5g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg