Description
This vibrant and flavorful Mexican Street Corn Coleslaw combines fresh cabbage, corn, and spicy jalapeños, all tossed in a creamy dressing with a touch of cotija cheese. It’s perfect for a BBQ or taco night!
Ingredients
Units
Scale
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 cups canned corn, drained
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
- 1/4 cup chopped jalapeños (adjust to taste)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup chopped cilantro, for garnish
- 1/4 cup cotija cheese, for garnish
- Lime wedges, for serving
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Make the Dressing:
- In a medium bowl, whisk together mayonnaise, sour cream, lime juice, honey, chili powder, cumin, garlic powder, salt, and pepper.
- Combine Ingredients:
- In a large bowl, combine shredded green cabbage, shredded red cabbage, drained corn, chopped cilantro, chopped green onions, and chopped jalapeños.
- Add Dressing:
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- Chill:
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve:
- Before serving, top with crumbled cotija cheese, chopped cilantro, and additional jalapeños (optional). Serve with lime wedges.
Notes
- Adjust the jalapeños for your preferred spice level. For a milder version, remove the seeds and ribs from the peppers.
- If you can’t find cotija cheese, try using feta or queso fresco as a substitute.
- For extra flavor and texture, you can add diced avocado, mango, or roasted corn kernels.
- This slaw can be made a day in advance for even better flavor.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 200
- Sugar: 6g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg