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.
Equipment
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
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.
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