Mexican Street Corn Coleslaw
A vibrant and crunchy Mexican-inspired coleslaw with sweet corn, creamy lime-cilantro dressing, and optional cotija cheese. Perfect for tacos, BBQs, or potlucks.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
Scale
- 1 small head green cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 (15 ounce) can corn, drained, or 1.5 cups fresh or frozen corn kernels
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and black pepper to taste
- Optional: 1/4 cup crumbled cotija cheese
Instructions
- In a large bowl, combine the shredded cabbage, red bell pepper, red onion, corn, and cilantro.
- In a small bowl, whisk together the mayonnaise, lime juice, olive oil, chili powder, and cumin.
- Pour the dressing over the cabbage mixture and toss to combine.
- Season with salt and pepper to your preference.
- If using, stir in the crumbled cotija cheese.
- For best flavor, let the slaw sit for at least 15 minutes before serving to allow the flavors to meld.
Notes
- This slaw can be made ahead and stored in the refrigerator for up to 2 days.
- For a spicier slaw, add a pinch of cayenne pepper or finely chopped jalapeño.
- Serve as a side dish for grilled meats, tacos, or as a potluck salad.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
Find it online: https://cutcooktaste.com/mexican-corn-coleslaw/