Description
A vibrant and refreshing coleslaw inspired by the flavors of Mexican street corn, perfect for summer barbecues and gatherings.
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup cotija cheese (or feta as an alternative)
Instructions
- Start by preparing your ingredients. If you’re using fresh corn, grill it for about 10 minutes until it’s slightly charred, then let it cool before cutting the kernels off. If you’re using frozen corn, simply microwave it until heated through. Canned corn should be drained and rinsed.
- In a large mixing bowl, combine the shredded cabbage, corn kernels, diced red bell pepper, chopped red onion, and cilantro. Toss it all together to ensure an even mix.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss everything until it’s well coated.
- Finish by sprinkling the cotija cheese over the top. Give it a gentle fold to integrate the cheese.
- Allow the coleslaw to chill in the fridge for at least 30 minutes before serving.
Notes
For a vegan option, replace mayonnaise and sour cream with vegan alternatives. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 20mg