Mexican Street Corn Coleslaw

There’s something magical about the crunch of fresh cabbage, the zing of lime, and the smoky allure of chipotle. When you whip up a batch of Mexican Street Corn Coleslaw, you’re not just making a dish; you’re crafting a fiesta for your taste buds. This coleslaw marries the vibrant flavors of traditional Mexican street corn with the crispness of cabbage, creating a colorful side that steals the show at any gathering.

I can vividly recall the first time I served this dish at a summer barbecue. Friends and family were skeptical at first—“Coleslaw? Really?” they asked, their eyebrows raised higher than my hopes for a clean kitchen. But as soon as they took that first bite, I witnessed pure bliss unfold. The tangy dressing and crunchy veggies had them coming back for seconds faster than you can say “guacamole.”

I once brought this coleslaw to a potluck where it was devoured quicker than I could say “who wants more?”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Green Cabbage: A fresh head of green cabbage provides the crunchy base; look for one that’s firm and heavy.
• Fresh Corn: Use sweet corn on the cob for best flavor; grill it for added smokiness if desired.
• Red Onion: Thinly sliced red onion adds a sharp bite; choose one that’s firm without soft spots.
• Cilantro: Fresh cilantro brings brightness and depth; opt for vibrant leaves with no wilting.
• Lime Juice: Freshly squeezed lime juice enhances the dish’s zesty flavor; avoid bottled options for best results.
• Mayonnaise: A creamy base that binds everything together; use full-fat mayonnaise for creaminess.
• Chipotle Powder: This spice brings heat and smokiness; adjust to your heat preference.
• Feta Cheese: Crumbled feta adds creaminess and tang; feel free to substitute with cotija cheese for authenticity.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Veggies: Start by finely shredding the green cabbage into thin strips, making sure each piece is uniform. Chop the fresh corn off the cob using a sharp knife—this is where all those fun kernels come from

Mix It Up: In a large bowl, combine your shredded cabbage, corn kernels, diced red onion, and chopped cilantro. Toss everything together gently until evenly distributed so that every bite bursts with flavor.

Create The Dressing: In another bowl, whisk together mayonnaise, lime juice, chipotle powder, salt, and pepper until smooth. You want it creamy but zesty enough to wake up your taste buds

Combine Everything: Pour your dressing over the veggie mixture and toss gently until everything is coated evenly. Be careful not to crush those precious veggies the crunch is part of what makes this dish so delightful.

Add The Finishing Touches: Finally, sprinkle crumbled feta cheese over the top before serving. For an extra kick, add more chipotle powder or fresh cilantro if you’re feeling adventurous.

Now you have yourself a beautiful bowl of Mexican Street Corn Coleslaw ready to shine at your next meal

Perfecting the Cooking Process

Start by grilling the corn until charred, then mix all ingredients in a bowl for balanced flavors. This sequence ensures the corn remains crunchy while melding with the creamy dressing.

Add Your Touch

Feel free to swap mayonnaise for Greek yogurt for a lighter version. Add diced jalapeños for extra heat or smoked paprika to enhance the smoky flavor profile.

Storing & Reheating

Store in an airtight container in the fridge for up to three days. To maintain freshness, avoid mixing dressing until ready to serve.

Memories of serving this coleslaw at summer picnics always bring smiles and compliments from friends and family alike, making it a cherished recipe.

FAQ

What is Mexican Street Corn Coleslaw?

Mexican Street Corn Coleslaw is a vibrant salad combining grilled corn, creamy dressing, and spices.

How can I make this dish vegan?

Substitute mayonnaise with vegan mayo or avocado for a delicious plant-based option.

Can I use frozen corn instead of fresh?

Yes, but fresh corn offers better texture and flavor in this coleslaw recipe.

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Mexican Street Corn Coleslaw

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Mexican Street Corn Coleslaw is a vibrant and refreshing side dish that perfectly balances crunch, creaminess, and zesty flavors. This coleslaw combines fresh green cabbage, sweet corn, and smoky chipotle to create a spectacular accompaniment for summer barbecues or casual weeknight dinners. With its colorful presentation and delightful taste, it’s sure to impress your guests and become a staple at your gatherings.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves approximately 6 people 1x
• Category: Side Dish
• Method: No cooking required
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 4 cups green cabbage, shredded
• 2 cups fresh corn kernels (from about 2 ears of corn)
• 1 cup red onion, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup lime juice (freshly squeezed)
• 1/2 cup mayonnaise
• 1 tsp chipotle powder (adjust to taste)
• 1/3 cup crumbled feta cheese

Instructions

1. Prepare the Veggies: Finely shred the green cabbage and chop fresh corn off the cob.
2. Mix Ingredients: In a large bowl, combine shredded cabbage, corn kernels, red onion, and cilantro. Toss gently.
3. Make Dressing: In a separate bowl, whisk together mayonnaise, lime juice, chipotle powder, salt, and pepper until smooth.
4. Combine: Pour dressing over the veggie mixture and toss until everything is evenly coated.
5. Serve: Sprinkle crumbled feta cheese on top before serving.

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 190
• Sugar: 3g
• Sodium: 270mg
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 10mg

Keywords: For a lighter version, substitute mayonnaise with Greek yogurt. Add diced jalapeños for extra heat or smoked paprika for enhanced smokiness. Store leftovers in an airtight container for up to three days.