Mexican Street Corn Coleslaw

Mexican Street Corn Coleslaw is a great addition to any meal as a side dish, or as an entree paired with your favorite grilled meat. Loaded with a variety of crispy cabbages, corn, cilantro, cotija cheese and jalapeno then dressed in a delightful dressing. This Mexican Street Corn Coleslaw is sure to be the hit of any barbeque or table.

Ingredients:

• 4 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 1 ½ cups corn kernels fresh, canned, or frozen and thawed
• ½ cup mayonnaise
• ¼ cup sour cream
• ¼ cup fresh cilantro chopped
• ¼ cup cotija cheese crumbled
• 1 jalapeño finely diced (optional)
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 clove garlic minced
• Juice of 1 lime
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the shredded green and purple cabbage.
2. Add the corn, chopped cilantro, cotija cheese, and jalapeño (if using).
3. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper.
4. Pour the dressing over the cabbage mixture and toss well to coat everything evenly.
5. Let the Mexican Street Corn Coleslaw chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. Serve cold, garnished with extra cotija cheese and a sprinkle of chili powder for extra flavor.

More Recipe Suggestions:

Mexican Street Corn Dip

Grilled Mexican Street Corn (Elotes)

Stuffed Chicken with Sun-Dried Tomatoes and Artichokes

Zesty Lime Shrimp Tacos

Spinach Garlic Meatballs Stuffed with Mozzarella

Print

Mexican Street Corn Coleslaw

Mexican Street Corn Coleslaw is a great addition to any meal as a side dish, or as an entree paired with your favorite grilled meat. Loaded with a variety of crispy cabbages, corn, cilantro, cotija cheese and jalapeno then dressed in a delightful dressing. This Mexican Street Corn Coleslaw is sure to be the hit of any barbeque or table.

Course Salad, Side Dish

Cuisine Mexican

Keyword #northeastnosh #mexicanstreetcorn #sidesalad #food #foodie #bbqsides #mexicansides #saladentrees

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 Servings

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Mandolin Slicer and Food Chopper Set
• Garlic Mincer
• Herb Scissors/Chopper
• Whisk
• Citrus Juicer (hand)

Ingredients

• 4 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 1 ½ cups corn kernels fresh, canned, or frozen and thawed
• ½ cup mayonnaise
• ¼ cup sour cream
• ¼ cup fresh cilantro chopped
• ¼ cup cotija cheese crumbled
• 1 jalapeño finely diced (optional)
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 clove garlic minced
• Juice of 1 lime
• Salt and pepper to taste

Get ingredients with

Get Recipe Ingredients

Instructions

• In a large bowl, combine the shredded green and purple cabbage.
• Add the corn, chopped cilantro, cotija cheese, and jalapeño (if using).
• In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper.
• Pour the dressing over the cabbage mixture and toss well to coat everything evenly.
• Let the coleslaw chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
• Serve cold, garnished with extra cotija cheese and a sprinkle of chili powder for extra flavor.