Mexican Street Corn Coleslaw
Mexican Street Corn Coleslaw is a delicious and refreshing dish that brings the vibrant flavors of street corn into a crisp, crunchy coleslaw. This recipe balances the sweetness of corn with zesty lime, creamy dressing, and the added punch of cotija cheese. Perfect for summer barbecues or as a side dish for any meal, it will surely become a favorite on your table.
Why Make This Recipe
This coleslaw is not only tasty but also very easy to make. It combines familiar ingredients in a new way, making it great for those who want to add excitement to their meals. Whether you’re serving it at a summer cookout or alongside your favorite tacos, this coleslaw adds a fun twist that everyone will love. Plus, it’s a great way to enjoy fresh corn and crunchy veggies!
How to Make Mexican Street Corn Coleslaw
Ingredients:
- 4 cups shredded cabbage
- 1 cup corn (fresh, canned, or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 cup cotija cheese, crumbled
- Salt and pepper to taste
- Chopped cilantro for garnish
Directions:
- In a large bowl, combine the shredded cabbage and corn.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the cabbage and corn mixture and toss until well combined.
- Fold in the cotija cheese.
- Garnish with chopped cilantro before serving. Enjoy as a side for tacos, BBQ, or summer meals!
How to Serve Mexican Street Corn Coleslaw
Serve this coleslaw chilled or at room temperature. It pairs wonderfully with grilled meats, tacos, and other summer dishes. You can even use it as a topping for sandwiches or burgers for an extra crunch. The bright colors and flavors will surely impress your guests!
How to Store Mexican Street Corn Coleslaw
If you have leftovers, store the coleslaw in an airtight container in the refrigerator. It will be best eaten within 2-3 days. However, keep in mind that the cabbage may soften over time, so it’s fresher when enjoyed soon after making.
Tips to Make Mexican Street Corn Coleslaw
- For extra flavor, try adding diced jalapeños or hot sauce to the dressing if you like some heat!
- Ensure your corn is cooked and cooled if you’re using fresh corn. This helps maintain the crunchiness of the coleslaw.
- Feel free to adjust the lime juice and chili powder to your taste preferences.
Variation
You can customize this coleslaw by adding different ingredients. Some popular options include diced red onion, bell peppers, or even avocado. For a tangier twist, try using Greek yogurt instead of sour cream.
FAQs
Q1: Can I use frozen corn for this recipe?
A1: Yes! Frozen corn works well and just needs to be thawed before mixing it into the coleslaw.
Q2: How spicy is this coleslaw?
A2: The spiciness depends on the amount of chili powder you use. You can adjust it to make it as mild or spicy as you like!
Q3: Can I make this coleslaw ahead of time?
A3: Yes, you can make it a day ahead. Just keep it tightly covered in the fridge for the freshest taste.
Mexican Street Corn Coleslaw
- Total Time: 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A refreshing coleslaw that brings the vibrant flavors of street corn with creamy dressing and cotija cheese. Perfect for summer barbecues.
Ingredients
- 4 cups shredded cabbage
- 1 cup corn (fresh, canned, or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 cup cotija cheese, crumbled
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large bowl, combine the shredded cabbage and corn.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the cabbage and corn mixture and toss until well combined.
- Fold in the cotija cheese.
- Garnish with chopped cilantro before serving.
Notes
This coleslaw can be served chilled or at room temperature. It pairs well with grilled meats and tacos.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
