Description
This vibrant Mexican Street Corn Coleslaw combines fresh corn kernels with crunchy green and purple cabbage, tossed in a creamy, tangy dressing flavored with lime, chili powder, and cotija cheese. Perfectly seasoned and chilled, it makes a refreshing and flavorful side dish ideal for tacos, grilled meats, or any Mexican-inspired feast.
Ingredients
Scale
Vegetables
- 2 cups cooked corn kernels (fresh, frozen, or canned)
- 1 small head green cabbage, shredded
- 1 small head purple cabbage, shredded
- 1/4 cup red onion, finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1 tbsp hot sauce (optional)
Additional
- 1/2 cup cotija cheese, crumbled (or feta as a substitute)
- Salt and pepper to taste
Instructions
- Prepare the Corn: If using fresh corn, cook the corn and cut the kernels off the cob. For frozen corn, thaw and drain. For canned corn, drain and rinse thoroughly to remove excess sodium.
- Make the Dressing: In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, and hot sauce if using. Stir until the mixture is smooth and well combined.
- Mix the Coleslaw: Add the shredded green and purple cabbage, cooked corn, and red onion if using into the dressing bowl. Toss well to ensure all ingredients are evenly coated in the creamy dressing.
- Add the Cheese and Cilantro: Gently fold in the crumbled cotija cheese and chopped fresh cilantro for added creaminess and fresh flavor.
- Season: Taste the coleslaw and season with salt and pepper as needed. Adjust lime juice or chili powder to your preferred level of tanginess and spice.
- Serve: Chill the coleslaw in the refrigerator for 30 minutes to an hour to allow the flavors to meld before serving cold. Enjoy it as a refreshing side dish alongside tacos, grilled meats, or any Mexican-inspired meal.
Notes
- Use fresh corn during summer for the best flavor; otherwise, frozen or canned corn works well.
- For a dairy-free version, substitute mayonnaise and sour cream with vegan alternatives and omit the cotija cheese or replace it with a vegan cheese.
- The optional hot sauce can be tailored to spice preference or omitted for mild tastes.
- Make ahead and refrigerate for up to 24 hours; flavors improve with time.
- Gently folding in cheese prevents it from breaking down and maintains texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (if cooking fresh corn)
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
