Description
This Mexican Street Corn Coleslaw is a zesty and flavorful twist on traditional coleslaw, combining the crunch of cabbage with the sweetness of corn and the tang of lime and cilantro. It’s a perfect side dish for your next barbecue or taco night!
Ingredients
Scale
Coleslaw:
- 3 cups shredded green cabbage
- 1 1/2 cups corn kernels (fresh, canned, or frozen and thawed)
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled cotija cheese
- 1 jalapeño finely diced (optional)
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the cabbage and corn. In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth. Pour the dressing over the cabbage and corn mixture and toss until evenly coated.
- Add the cilantro, cotija cheese, and diced jalapeño if using, then mix gently. Taste and adjust seasoning as needed. Chill for 10–15 minutes before serving to allow flavors to meld.
Notes
- For extra flavor, use grilled or charred corn.
- You can substitute Greek yogurt for the sour cream or mayo for a lighter version.
- Great as a side dish or taco topping.
Nutrition
- Serving Size: 1/2 cup
- Calories: 190
- Sugar: 3g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
