Ingredients
Scale
- 3 cups shredded cabbage (green or a mix of red and green)
- 1 ½ cups corn kernels (fresh, canned, or frozen and thawed)
- ¼ cup chopped fresh cilantro
- ¼ cup diced red onion
- 1 small jalapeño, finely diced (optional for spice)
- ½ cup crumbled Cotija cheese (or feta)
Dressing:
- ⅓ cup mayonnaise
- 2 tablespoons sour cream (or Greek yogurt)
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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Prepare the Corn: If using fresh corn, lightly char it in a skillet over medium-high heat for 3-5 minutes until golden brown. Let cool.
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Mix the Slaw: In a large bowl, combine the shredded cabbage, corn, cilantro, red onion, jalapeño, and Cotija cheese.
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Make the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
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Combine: Pour the dressing over the coleslaw mix and toss until everything is well coated.
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Chill & Serve: Let the coleslaw sit in the fridge for 10-15 minutes to absorb the flavors. Serve chilled as a side dish or taco topping.
Enjoy your creamy, tangy, and slightly spicy Mexican Street Corn Coleslaw! 🎉🌽