why make this recipe
Easy Mexican Street Corn Coleslaw is a perfect blend of crunchy cabbage, sweet corn, and zesty flavors. This dish is quick to prepare, making it a fantastic choice for barbecues, potlucks, or as a side for taco night. Its colorful appearance and delightful crunch make it both appetizing and satisfying. Plus, it’s ready in just 30 minutes, so you won’t have to spend too much time in the kitchen!
how to make Easy Mexican Street Corn Coleslaw
Ingredients:
- 4 cups shredded green cabbage (You can buy pre-shredded to save time, or shred your own from a head.)
- 1.5 cups frozen corn (thawed or fresh grilled corn, cut off the cob)
- 0.25 cup red onion (finely diced)
- 0.25 cup fresh cilantro (chopped)
- 0.5 cup mayonnaise
- 2 tbsp sour cream
- 2 tbsp fresh lime juice
- 1 tbsp apple cider vinegar
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.25 tsp cumin
- 0.5 tsp garlic powder
- Salt and black pepper (to taste)
- 0.33 cup crumbled cotija cheese (or feta if unavailable)
- Extra chili powder and cotija (for topping, optional)
Directions:
Step 1: Grab your biggest mixing bowl. Add your shredded cabbage, thawed (or grilled!) corn, finely diced red onion, and chopped cilantro. Give it a gentle toss just to combine the veggies and herbs.
Step 2: In a separate, smaller bowl, whisk together the mayonnaise, sour cream, fresh lime juice, and apple cider vinegar.
Step 3: Whisk in the chili powder, smoked paprika, cumin, and garlic powder. Stir until everything is smooth and the spices are evenly mixed. Taste and add salt and black pepper to your liking.
Step 4: Pour the dressing over the cabbage mixture in the large bowl. Using tongs or two large spoons, gently toss everything together until every shred of cabbage and every kernel of corn is coated in that creamy dressing.
Step 5: Gently fold in the crumbled cotija cheese.
Step 6: Cover the bowl and pop it in the refrigerator for at least 30 minutes (an hour or two is even better) to let the flavors meld together.
Step 7: Right before you serve, give it another gentle stir. If desired, sprinkle a little extra crumbled cotija cheese and a dusting of chili powder over the top for garnish.
how to serve Easy Mexican Street Corn Coleslaw
This coleslaw is best served chilled. It pairs wonderfully with grilled meats, tacos, or even as a refreshing snack on its own. You can also serve it in taco shells for a fun twist.
how to store Easy Mexican Street Corn Coleslaw
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 2-3 days. Just keep in mind that the cabbage may become a bit softer over time.
tips to make Easy Mexican Street Corn Coleslaw
- For added crunch, consider mixing in some diced bell peppers or shredded carrots.
- If you prefer a spicier kick, add some chopped jalapeños or a dash of hot sauce to the dressing.
- Make sure to taste your dressing before adding salt and pepper, as cotija cheese can be salty on its own.
variation
Feel free to customize this coleslaw by adding different ingredients. You might try adding black beans for extra protein or avocado for a creamy texture.
FAQs
Can I use different types of cabbage?
Yes! You can substitute green cabbage with red cabbage or even use a mix for a colorful presentation.
Can I prepare this coleslaw in advance?
Absolutely! Making it a few hours or even the day before can help the flavors meld, making it even tastier.
What can I substitute for cotija cheese?
If cotija cheese is unavailable, feta cheese is a good alternative and will give a similar tangy flavor.
