Description
A refreshing twist on classic coleslaw featuring grilled corn, fresh vegetables, and a zesty dressing inspired by Mexican street corn.
Ingredients
Scale
- 4 ears of fresh corn, cleaned and grilled
- 2 cups red cabbage, shredded
- 2 cups green cabbage, shredded
- ½ cup cotija cheese (or queso fresco)
- ⅓ cup chopped red onion
- ⅓ cup cilantro, finely minced
- 1 or 2 jalapenos, seeded and diced very small
- ½ cup mayonnaise
- ½ cup Mexicana crema or sour cream
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt (plus more to taste)
Instructions
- Grill corn according to desired instructions until cooked.
- Once cooled, shear the corn from the ears and add it to a large bowl.
- Add in the red and green cabbage, cotija, red onion, cilantro, and jalapenos, then stir to combine.
- In a medium bowl, whisk together the mayonnaise, Mexicana crema, lime juice, cumin, smoked paprika, chili powder, and salt until smooth.
- Pour the dressing over the vegetable mixture and stir to coat evenly.
- Taste and adjust seasoning as needed, adding more salt, cumin, or spices to suit your preference.
- Cover, refrigerate, and serve chilled. Optionally garnish before serving with additional cilantro, cheese, or parsley.
Notes
- For grilling corn, refer to my Grilled Corn post for specific instructions.
- If you are sensitive to spiciness, start with just 1/2 jalapeno and adjust to taste.
- You can substitute crumbled feta for cotija or omit cheese if desired.
- This coleslaw can be made up to 24 hours in advance.
- Leftovers will keep for 3-5 days in the fridge and will become softer as it sits.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg