There’s something magical about the crunch of fresh vegetables mingling with creamy goodness, and that’s exactly what you get with Mexican Street Corn Coleslaw. Picture a vibrant blend of crispy cabbage, sweet corn, and zesty lime dancing together in perfect harmony. Just imagine the aroma wafting through your kitchen, making your mouth water in anticipation.

Now, let me take you back to that unforgettable summer BBQ when I first tried this dish. As the sun set and friends gathered around, someone brought a bowl of this coleslaw that instantly stole the show. The explosion of flavors was nothing short of spectacular, and I knew right then that I’d need to recreate this masterpiece for my own gatherings.

I still remember my friend Sarah’s face when she took her first bite pure bliss Who knew veggies could bring so much joy?

Essential Ingredients

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

• Cabbage: Choose fresh green cabbage for its crunchiness and mild flavor red cabbage can add color too.
• Sweet Corn: Fresh or grilled corn works beautifully frozen corn can save time without sacrificing taste.
• Cilantro: Fresh cilantro adds a burst of flavor if you’re not a fan, consider parsley as a substitute.
• Lime Juice: Freshly squeezed lime juice brightens the flavors bottled juice just doesn’t cut it here.
• Mayonnaise: Use full-fat mayo for creaminess Greek yogurt can be a lighter alternative if desired.
• Chili Powder: A sprinkle brings warmth without overpowering adjust based on your spice tolerance.
• Salt and Pepper: Essential for seasoning don’t skimp on these basic yet crucial ingredients.
• Cotija Cheese: This crumbly cheese adds richness feta can work in a pinch if you can’t find cotija.

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

Let’s Make it together

Strongly encourage readers to dive into the cooking process by breaking down each phase clearly.

Prep Your Veggies: Start by shredding the cabbage using a sharp knife or mandoline for even pieces. Rinse your sweet corn (if using canned) and pat dry to remove excess moisture.

Mingle the Ingredients: In a large mixing bowl, combine shredded cabbage, corn, chopped cilantro, and crumbled cotija cheese. Toss gently so as not to bruise the delicate cabbage.

Create the Dressing: In another bowl, whisk together mayo, lime juice, chili powder, salt, and pepper until creamy. Taste it add more lime if you crave extra tanginess.

Combine Everything: Pour the dressing over your veggie mixture. Stir until every piece is coated in that creamy goodness this is where the magic happens

Chill Before Serving: Cover your coleslaw with plastic wrap and let it chill in the fridge for at least 30 minutes. This allows flavors to meld beautifully a step you won’t want to skip

Enjoy serving this delightful Mexican Street Corn Coleslaw at your next gathering or taco night it’s bound to become a family favorite

Perfecting the Cooking Process

Start by grilling the corn for that smoky flavor, then combine all ingredients in a large bowl for an even mix.

Add Your Touch

Feel free to swap mayonnaise with Greek yogurt for a lighter option, or add diced jalapeños for some heat.

Storing & Reheating

Store your coleslaw in an airtight container in the fridge for up to three days. No reheating necessary it’s best served cold.

The first time I made this dish, my friends insisted I should open a food truck They devoured every last bite and begged for seconds.

FAQ

What is Mexican Street Corn Coleslaw?

Mexican Street Corn Coleslaw combines grilled corn with creamy dressing and zesty flavors.

Can I make this coleslaw ahead of time?

Yes, you can prepare it a day in advance just store it in the fridge.

What can I pair with Mexican Street Corn Coleslaw?

This coleslaw pairs wonderfully with grilled meats or spicy tacos for a tasty meal.

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Mexican Street Corn Coleslaw

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• Author: Ann Foster
• Total Time: 0 hours
• Yield: Serves 6

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Description

Experience the vibrant flavors of Mexican Street Corn Coleslaw, a perfect blend of crispy cabbage, sweet corn, and zesty lime. This easy-to-make dish elevates any meal with its colorful presentation and refreshing crunch. Ideal for summer barbecues or as a topping for tacos, this coleslaw is sure to impress your guests and become a staple at your gatherings.

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Ingredients

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• 4 cups green cabbage, shredded
• 1 cup sweet corn (fresh or canned)
• 1/2 cup fresh cilantro, chopped
• 1/4 cup lime juice (freshly squeezed)
• 1/2 cup mayonnaise
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cotija cheese, crumbled

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Instructions

1. Prep the vegetables by shredding the cabbage and rinsing the sweet corn.
2. In a large bowl, combine the shredded cabbage, corn, cilantro, and cotija cheese. Toss gently.
3. In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
4. Pour the dressing over the vegetable mixture and stir until everything is well coated.
5. Cover and chill in the fridge for at least 30 minutes to allow flavors to meld.

• Prep Time: 15 minutes
• Cook Time: None
• Category: Side Dish
• Method: Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 200
• Sugar: 3g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 10mg