Description
This Mexican Street Corn Coleslaw is a vibrant and flavorful side dish that combines crisp cabbage with sweet corn and a creamy, zesty dressing. Enhanced with a kick of chili powder, smoky paprika, and tangy cotija cheese, it’s a perfect accompaniment for summer barbecues or any Mexican-inspired meal. Quick to prepare with no cooking required, this refreshing coleslaw lets fresh flavors shine while offering a delightful balance of textures.
Ingredients
Scale
Vegetables
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage (optional)
- 1 1/2 cups corn kernels (fresh, canned, or frozen and thawed)
- 1 tablespoon finely chopped red onion (optional)
Dressing
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 1/4 cup crumbled cotija or feta cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Combine the Vegetables: In a large bowl, mix together the shredded green cabbage, purple cabbage (if using), corn kernels, and finely chopped red onion to create the base for your coleslaw.
- Prepare the Dressing: In a separate small bowl, whisk together mayonnaise, sour cream, fresh lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and black pepper until the dressing is smooth and well combined.
- Toss the Slaw: Pour the prepared dressing over the cabbage and corn mixture. Toss thoroughly to ensure all the ingredients are evenly coated with the flavorful dressing.
- Add Cheese and Cilantro: Gently fold in the crumbled cotija cheese and chopped fresh cilantro to add a salty, creamy texture and fresh herbal notes to the slaw.
- Chill Before Serving: Refrigerate the coleslaw for at least 15 minutes to allow the flavors to meld together and the slaw to chill nicely before serving.
- Garnish and Serve: Optionally, garnish with extra cotija cheese and cilantro for presentation just before serving for an extra burst of flavor.
Notes
- For deeper flavor, use grilled or charred corn instead of raw or canned.
- Adjust the spice level by adding cayenne pepper or diced jalapeños if you prefer more heat.
- This coleslaw is best served cold and freshly made within the same day to maintain its crisp texture.
