Mexican Street Corn Coleslaw
This Mexican Street Corn Coleslaw brings a burst of flavor with crunchy cabbage, sweet corn, creamy dressing, and a spicy kick from chili powder and jalapeño. Perfect for BBQs, taco nights, or as a vibrant side dish!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 ½ cups corn kernels (fresh, canned, or frozen and thawed)
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup fresh cilantro, chopped
- ¼ cup cotija cheese, crumbled
- 1 jalapeño, finely diced (optional)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 clove garlic, minced
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded green and purple cabbage.
- Add the corn, chopped cilantro, cotija cheese, and jalapeño (if using).
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss well to coat everything evenly.
- Let the coleslaw chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve cold, garnished with extra cotija cheese and a sprinkle of chili powder for extra flavor.
Notes
- For extra heat, add more diced jalapeño or a dash of hot sauce.
- Cotija cheese can be swapped with feta cheese if needed.
- Feel free to add extra fresh herbs like parsley or green onions for more flavor.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 180kcal
- Sugar: 4g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Find it online: https://deliceflash.com/mexican-street-corn-coleslaw/