Description
A vibrant and tangy Mexican street corn-inspired coleslaw featuring shredded green and red cabbage, juicy corn, and a creamy lime-spiced mayonnaise dressing, garnished with crumbled cotija cheese and fresh herbs. Perfect as a refreshing side dish or topping for tacos and grilled dishes.
Ingredients
Scale
Vegetables
- 8 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 cups canned corn, well-drained
- 1 large jalapeño, diced
- 1/2 cup sliced green onions
- 1/4 cup chopped parsley (or cilantro)
Dressing
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Garnish
- 1/2 cup crumbled cotija cheese (or feta)
Instructions
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, fresh lime juice, chili powder, salt, and ground black pepper until the mixture is smooth and creamy. Set this dressing aside for later use.
- Prepare the Coleslaw: Shred both the green and red cabbage into thin strips and place them in a large mixing bowl. Dice the jalapeño and slice the green onions, then add them to the cabbage along with the well-drained canned corn. Chop the parsley or cilantro finely and add it to the bowl. Finally, sprinkle in the crumbled cotija or feta cheese over the mixture.
- Combine and Toss: Whisk the dressing once more to ensure it’s well blended, then pour it evenly over the vegetable and cheese mixture. Using tongs or two large spoons, toss everything together thoroughly until all ingredients are fully coated with the dressing.
- Chill and Serve: Transfer the combined coleslaw into an airtight container and refrigerate for at least 2 hours. This resting time helps the flavors meld and the cabbage soften slightly. Before serving, toss the coleslaw again to refresh and redistribute the dressing.
- Serve: Serve this zesty and refreshing Mexican street corn-inspired coleslaw as a side dish to your favorite meals or as a flavorful topping for grilled meats, tacos, or sandwiches.
Notes
- For a spicier kick, use more jalapeño or add a pinch of cayenne pepper to the dressing.
- If cotija cheese is hard to find, feta cheese is a great substitute.
- Use fresh lime juice for the best citrus flavor instead of bottled lime juice.
- This coleslaw is best eaten within 2 days for optimal freshness.
- For a lighter version, substitute mayonnaise with Greek yogurt or a mixture of mayonnaise and yogurt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
