Description
Mexican Street Corn Coleslaw is a vibrant and refreshing side dish that combines crisp green and red cabbage, sweet corn, spicy jalapenos, and fresh herbs, all tossed in a creamy dressing. This crowd-pleaser is the perfect accompaniment for summer barbecues, picnics, or casual weeknight dinners. With its delightful flavor profile of sweet and spicy notes, this coleslaw is sure to impress even the toughest critics at your table.
Ingredients
Scale
- 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
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 cup cotija cheese (or feta)
Instructions
- In a small bowl, whisk together mayonnaise, lime juice, chili powder, salt, and black pepper to create the dressing.
- Shred green and red cabbage using a vegetable peeler or food processor; place in a large mixing bowl.
- Add diced jalapeno, sliced green onions, and chopped parsley to the cabbage.
- Incorporate well-drained corn into the mixture.
- Fold in cotija cheese or feta for added flavor.
- Pour the dressing over the cabbage mixture and toss gently with tongs until evenly combined.
- Transfer coleslaw to an airtight container and refrigerate for at least two hours before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Feel free to customize this coleslaw by adding bell peppers or avocado for extra flavor. For a vegan version, replace mayonnaise with vegan mayo and omit cheese or use a plant-based alternative.