Mexican Street Corn Coleslaw
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.
- 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
- 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
- Prepare the Veggies: Finely shred the green cabbage and chop fresh corn off the cob.
- Mix Ingredients: In a large bowl, combine shredded cabbage, corn kernels, red onion, and cilantro. Toss gently.
- Make Dressing: In a separate bowl, whisk together mayonnaise, lime juice, chipotle powder, salt, and pepper until smooth.
- Combine: Pour dressing over the veggie mixture and toss until everything is evenly coated.
- 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.