Description
This Mexican Street Corn Coleslaw is a vibrant and flavorful side dish combining the sweetness of corn with the crunch of green and purple cabbage, all tossed in a zesty, creamy dressing with lime, chili powder, and cotija cheese. Perfectly chilled, it’s an ideal accompaniment for tacos, grilled meats, or any Mexican-inspired meal, offering a colorful and refreshing twist on traditional coleslaw.
Ingredients
Scale
Corn
- 2 cups cooked corn kernels (fresh, frozen, or canned)
Vegetables
- 1 small head green cabbage, shredded
- 1 small head purple cabbage, shredded
- 1/4 cup red onion, finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1 tbsp hot sauce (optional, for a spicy kick)
Cheese
- 1/2 cup cotija cheese, crumbled (or feta as a substitute)
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the Corn: If using fresh corn, cook the corn by boiling or grilling it until tender and then cut the kernels off the cob. If using frozen corn, thaw completely and drain any excess liquid. For canned corn, drain and rinse thoroughly to remove excess sodium and preserve freshness.
- Make the Dressing: In a large mixing bowl, combine mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cumin, garlic powder, and hot sauce if desired. Mix thoroughly until the ingredients form a smooth and creamy dressing base.
- Mix the Coleslaw: Add the shredded green and purple cabbage along with the prepared corn and finely chopped red onion if using into the bowl with the dressing. Toss all ingredients together well to ensure everything is evenly coated with the dressing.
- Add the Cheese and Cilantro: Gently fold in the crumbled cotija cheese and freshly chopped cilantro. This adds a creamy, salty, and fresh element that complements the overall flavor and texture of the coleslaw.
- Season: Taste the coleslaw and adjust the seasoning by adding salt and pepper accordingly. If preferred, enhance the flavor by adding more lime juice or chili powder to suit your personal taste.
- Serve: Chill the coleslaw in the refrigerator for 30 minutes to 1 hour to allow the flavors to meld beautifully. Serve cold as a refreshing side dish alongside tacos, grilled meats, or any Mexican-inspired meals.
Notes
- Use fresh corn for the best flavor, but frozen or canned corn works well when fresh is not available.
- Adjust the hot sauce amount based on your preferred spice level or omit for a milder dish.
- For a vegetarian option, ensure the cotija cheese or feta substitute is suitable for your diet.
- Chilling the coleslaw helps the flavors meld but can be served immediately if time is short.
- This coleslaw pairs beautifully with grilled chicken, steak, or as a topping for tacos and sandwiches.
