Description
A zesty and flavorful Mexican Street Corn Coleslaw that combines fresh ingredients for a delicious side dish.
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 1/2 cups frozen corn, thawed (or fresh grilled corn, cut off the cob)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1/3 cup crumbled cotija cheese (or feta if unavailable)
- Optional: extra chili powder and cotija for topping
Instructions
- In a large mixing bowl, combine shredded cabbage, corn, red onion, and cilantro.
- In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, vinegar, chili powder, paprika, cumin, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss until evenly coated.
- Gently fold in the cotija cheese.
- Refrigerate for at least 30 minutes before serving to let flavors meld.
- Garnish with extra cheese and a sprinkle of chili powder before serving, if desired.
Notes
- For a spicier kick, add more chili powder.
- This coleslaw can be made a day in advance for better flavor.
- Feel free to substitute with other types of cheese if cotija is not available.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg