Description
This Mexican Street Corn Coleslaw is a vibrant and flavorful twist on traditional coleslaw, combining shredded green and red cabbage with sweet corn, spicy jalapeno, and a creamy, tangy dressing flavored with lime juice and chili powder. Topped with crumbly cotija cheese and fresh herbs, it’s the perfect side dish for summer barbecues or a zesty addition to any meal.
Ingredients
Scale
Vegetables
- 8 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 cups canned corn, well drained
- 1 large jalapeno, diced
- 1/2 cup sliced green onions
- 1/4 cup chopped parsley
Dressing
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Cheese
- 1/2 cup cotija cheese, or feta
Instructions
- Prepare the Dressing: In a small mixing bowl, whisk together the mayonnaise, fresh lime juice, chili powder, salt, and ground black pepper until the ingredients are fully blended and set aside.
- Shred the Cabbage: Using a vegetable peeler, food processor, or box grater, shred the green and red cabbage into long thin strands. Transfer the shredded cabbage to a large mixing bowl.
- Chop Jalapeno and Green Onions: Finely dice the jalapeno and thinly slice the green onions, then add both to the bowl with the cabbage.
- Add Fresh Herbs: Chop the parsley finely and add it to the cabbage mixture for a fresh, herbaceous flavor.
- Prepare and Add Corn: Thoroughly drain the canned corn to prevent extra moisture from diluting the dressing, then add the corn to the bowl.
- Add Cheese: Sprinkle the cotija (or feta) cheese over the vegetables in the bowl.
- Mix Dressing Again: Whisk the dressing one more time to ensure no ingredients have settled before adding it to the vegetables.
- Toss Coleslaw: Pour the dressing over the vegetable mixture and toss well with tongs until everything is evenly coated with the dressing.
- Chill: Transfer the coleslaw to a food-safe container with a tight-fitting lid and refrigerate for at least two hours to allow the flavors to meld. Toss once more before serving.
Notes
- Drain the corn very well to avoid watering down the dressing.
- Adjust the jalapeno quantity according to your spice preference.
- Cilantro can be used instead of parsley for a different herb flavor.
- Use cotija cheese for an authentic Mexican flavor or substitute with feta if unavailable.
- This coleslaw is best served chilled and can be made up to one day in advance.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
