Easy Mexican Street Corn Coleslaw
Ingredients:
4 cups shredded cabbage (green or purple)
1 cup shredded carrots
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
Mexican Street Corn Topping:
2 cups corn kernels (fresh, canned, or frozen)
2 tablespoons mayonnais
2 tablespoons sour cream or Greek yogurt
1/4 cup crumbled cotija cheese (or feta cheese)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 clove garlic, minced
Juice of 1 lime
Salt and black pepper to taste
Optional Garnish:
Additional crumbled cotija cheese
Chopped fresh cilantro
Lime wedges
Directions:
In a large mixing bowl, combine shredded cabbage, shredded carrots, chopped cilantro, and chopped red onion. Toss well and set aside.
In a dry skillet over medium-high heat, add corn kernels and cook, stirring occasionally, until lightly charred—about 5–7 minutes.
In a separate small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, crumbled cotija cheese, chili powder, smoked paprika, minced garlic, lime juice, salt, and pepper.
Stir the charred corn into the dressing mixture until fully coated.
Pour the seasoned corn mixture over the cabbage slaw and toss until evenly coated and creamy.
Taste and adjust the seasoning with more salt, pepper, or lime juice as needed.
Garnish with extra cotija, fresh cilantro, and lime wedges before serving if desired.
Prep Time: 15 minutes | Cooking Time: 7 minutes | Total Time: 22 minutes
Kcal: 210 kcal | Servings: 6 servings
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