Vibrant Mexican Street Corn Coleslaw Recipe to Wow Guests

Mexican Street Corn Coleslaw is a deliciously vibrant dish that brings a fiesta of flavors to your table. Just imagine biting into crisp, crunchy cabbage bathed in creamy, zesty dressing, sprinkled with tangy cheese and a hint of spice—pure bliss!

This coleslaw isn’t just a side; it’s the life of the party! Whether you’re hosting a backyard barbecue or simply want to elevate taco night at home, this recipe will leave your taste buds dancing with joy.

I remember the first time I made this coleslaw for a family gathering. My cousin, who usually turns his nose up at anything green, was caught double-dipping into the bowl!

Essential Ingredients

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

• Green Cabbage: Fresh shredded green cabbage provides the main crunch factor; look for crisp heads without any brown spots.

• Red Cabbage: Adds color and a slightly sweet taste; choose vibrant heads for the best visual appeal.

• Fresh Corn: Use sweet corn cut from the cob for maximum flavor; frozen corn is a good alternative if fresh isn’t available.

• Cilantro: Fresh cilantro adds a burst of freshness; chop it finely to distribute its flavor throughout the slaw.

• Lime Juice: Freshly squeezed lime juice brightens up the profile; don’t skimp on this step!

• Mayonnaise: A creamy base that holds everything together; use full-fat mayo for richness or Greek yogurt for a lighter option.

• Cotija Cheese: This crumbly cheese delivers that authentic street corn flavor; you can substitute feta if needed.

• Chili Powder: Adds warmth and depth; adjust according to your heat preference.

• Salt and Pepper: Essential seasonings to enhance all flavors; add these to taste.

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

How to Make Mexican Street Corn Coleslaw

Prepare Your Veggies: Start by shredding both green and red cabbage using a sharp knife or mandoline. Toss them in a large bowl along with freshly cut corn kernels.

Create the Dressing: In another bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth. The mixture should look creamy and inviting.

Combine Ingredients: Pour the dressing over the cabbage mixture and fold gently until everything is well coated. The colors should pop together beautifully!

Add Finishing Touches: Sprinkle in chopped cilantro and crumbled cotija cheese. Mix carefully so you don’t smash the cheese but still get those flavors distributed evenly.

Taste and Adjust: Give your coleslaw a taste test! Add more lime juice or salt if necessary until it’s just right. The flavors should sing together harmoniously!

This Mexican Street Corn Coleslaw is not just about eating; it’s about enjoying every single bite that bursts with flavor while being refreshing at the same time. Perfect alongside grilled chicken or as part of taco night!

Now that you have this easy recipe under your belt, get ready to impress friends and family alike with your culinary prowess!

Perfecting the Cooking Process

Start by grilling the corn until charred, then mix it into the coleslaw for that smoky flavor. Prepare the dressing while the corn cools to maximize your efficiency.

Add Your Touch

Feel free to swap mayo with Greek yogurt for a tangy kick or add jalapeños if you crave some heat. Customize it based on your taste buds!

Storing & Reheating

Store in an airtight container in the fridge for up to three days. This coleslaw is best enjoyed cold, so no reheating is necessary.

It was during a summer barbecue that I first made Mexican Street Corn Coleslaw. The look on my friends’ faces when they tasted it was priceless—proof that good food brings people together.

FAQ

What makes Mexican Street Corn Coleslaw different from regular coleslaw?

The addition of grilled corn and spices gives it a unique smoky and tangy flavor profile.

Can I make this coleslaw ahead of time?

Yes, prepare it a day before serving, allowing flavors to develop overnight.

What can I serve with Mexican Street Corn Coleslaw?

This dish pairs wonderfully with grilled meats, tacos, or even as a standalone salad!

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Mexican Street Corn Coleslaw

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Mexican Street Corn Coleslaw is a vibrant and flavorful twist on traditional coleslaw that combines crisp cabbage with sweet corn, zesty lime, and creamy dressing. This dish is perfect for summer barbecues or taco nights, adding a refreshing crunch to any meal.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: Serves 6
• Category: Side
• Method: Mixing
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 2 cups green cabbage, shredded
• 1 cup red cabbage, shredded
• 1 cup fresh corn kernels (cut from the cob or frozen)
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice (freshly squeezed)
• 1/2 cup mayonnaise
• 1/4 cup cotija cheese, crumbled
• 1 tsp chili powder
• Salt and pepper to taste

Instructions

1. In a large bowl, combine shredded green and red cabbage with fresh corn.
2. In a separate bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and gently fold until well combined.
4. Add chopped cilantro and crumbled cotija cheese; mix carefully to maintain texture.
5. Taste and adjust seasoning as needed before serving chilled.

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 3g
• Sodium: 290mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 10mg

Keywords: For added depth of flavor, grill the corn before adding it to the coleslaw. Substitute Greek yogurt for mayonnaise for a lighter version. Add diced jalapeños if you prefer a spicy kick.