5-Minute Mexican Street Corn Coleslaw

Mexican Street Corn Coleslaw is a vibrant, crunchy medley that brings summer street fairs right to your dining table. Picture this: sweet corn, zesty lime, creamy dressing, and a sprinkle of cheese, all mingling in a bowl like old friends at a fiesta.

This dish isn’t just food it’s an experience packed with flavors that dance on your palate. Perfect for those sunny BBQs or cozy family dinners, this coleslaw is guaranteed to impress. So grab your apron and get ready for a culinary adventure that will have everyone asking for seconds.

I remember the first time I made Mexican Street Corn Coleslaw for my family picnic their reactions were priceless. Everyone dove into the bowl like it was winning lottery tickets.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn Kernels: Opt for sweet corn grill or boil them for an extra delightful taste.
• Shredded Cabbage: A mix of green and purple cabbage adds color and crunch to your salad.
• Cilantro: Fresh cilantro brings bright flavors chop finely for maximum impact.
• Lime Juice: Freshly squeezed lime juice gives that zesty kick don’t skimp on it.
• Mayonnaise: A creamy base that binds everything together while providing richness.
• Crumbled Cotija Cheese: This cheese adds salty goodness substitute with feta if needed.
• Chili Powder: A dash of chili powder offers warmth without overwhelming the dish.
• Salt and Pepper: Essential seasonings to enhance all the flavors in your coleslaw.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Veggies: Start by shucking fresh corn off the cob this can be messy but also fun. Rinse your cabbage and slice it thinly, aiming for uniform pieces that will soak up the dressing beautifully.

Grill or Boil the Corn: Cook corn kernels until tender grilling adds a lovely smoky flavor while boiling keeps things classic. Let them cool before mixing into your coleslaw.

Create the Dressing: In a bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth. Adjust any seasonings according to your taste preferences it’s your masterpiece.

Toss It All Together: In a large mixing bowl, combine cooled corn kernels with shredded cabbage and chopped cilantro. Pour dressing over them and gently toss until everything is well coated.

Add Final Touches: Sprinkle crumbled Cotija cheese over the top and give one last gentle toss. Serve immediately or chill in the fridge for about 30 minutes to let flavors meld beautifully.

Enjoying this Mexican Street Corn Coleslaw will surely bring joy.

Perfecting the Cooking Process

To ensure optimal flavor, start by grilling the corn first, then chop and mix it with the coleslaw ingredients while the corn cools.

Add Your Touch

Feel free to swap mayonnaise for Greek yogurt for a lighter option, or add diced jalapeños for extra heat.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Avoid reheating enjoy cold for best texture.

Sharing this recipe reminds me of that time I brought coleslaw to a family picnic, only to discover everyone was secretly in love with my dish not just because it was good but because I accidentally dropped the bowl and had to scoop it back into a serving dish.

FAQ

What can I use instead of corn?

Try using grilled zucchini or bell peppers as flavorful substitutes for corn.

Can I make this coleslaw ahead of time?

Yes, prepare it a day in advance flavors meld beautifully overnight.

How can I add protein to this dish?

Add shredded chicken or black beans for an easy protein boost without compromising flavor.