Description
Mexican Street Corn Coleslaw is a vibrant and crunchy dish that brings the flavors of summer street fairs straight to your table. Combining sweet corn, zesty lime, creamy dressing, and crumbly cheese, this coleslaw is perfect for BBQs and family gatherings. Easy to prepare and bursting with flavor, it’s sure to impress everyone at your next meal.
Ingredients
Scale
- 2 cups fresh corn kernels (about 4 ears)
- 4 cups shredded cabbage (mix of green and purple)
- 1/4 cup chopped fresh cilantro
- 1/4 cup freshly squeezed lime juice
- 1/2 cup mayonnaise
- 1/2 cup crumbled Cotija cheese (or feta)
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Shuck the corn off the cob. Grill or boil until tender, then let cool.
- Rinse and thinly slice the cabbage.
- In a bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- In a large bowl, combine cooled corn, cabbage, and cilantro. Pour the dressing over and toss gently until well-coated.
- Sprinkle Cotija cheese on top and serve immediately or chill for 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 200
- Sugar: 3g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: For a lighter option, substitute Greek yogurt for mayonnaise. Add diced jalapeños for extra heat. Store leftovers in an airtight container in the fridge for up to three days; enjoy cold.