Description
Mexican Street Corn Coleslaw is a vibrant and refreshing twist on a classic dish, combining crunchy cabbage and sweet corn with a creamy dressing that packs a flavorful punch. This coleslaw is perfect for summer BBQs, taco nights, or as a colorful side dish to elevate any meal. The combination of chili powder and lime juice adds an exciting zing, ensuring every bite is deliciously satisfying. Quick to prepare in just 15 minutes, this recipe is not only easy but also customizable to suit your heat preference. Bring a burst of flavor and color to your table with this delightful salad!
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 ½ cups corn kernels (fresh, canned, or frozen and thawed)
- ¼ cup fresh cilantro, chopped
- ¼ cup cotija cheese, crumbled (or dairy-free alternative)
- 1 jalapeño, finely diced (optional)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 clove garlic, minced
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded green and purple cabbage.
- Add the corn kernels, chopped cilantro, cotija cheese, and jalapeño (if using).
- In another bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss well to coat evenly.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Use fresh ingredients for the best flavor. Adjust spice levels by modifying the amount of jalapeño or chili powder based on your preference. For added nutrition and color, consider incorporating other vegetables like bell peppers or radishes.