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Mexican Street Corn Coleslaw

A zesty twist on classic coleslaw featuring Mexican street corn flavors with crunchy cabbage and creamy dressing.

Ingredients

Scale

For the Crust:

  • 4 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 1 cup corn kernels (fresh or thawed frozen)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 lime, juiced
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 cup crumbled cotija cheese
  • 2 tbsp chopped fresh cilantro
  • Salt and pepper to taste

Instructions

1. Prepare the Crust:

  1. In a large bowl, combine green cabbage, purple cabbage, and corn kernels.
  2. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and smoked paprika until smooth.
  3. Pour the dressing over the cabbage mixture and toss until evenly coated.
  4. Sprinkle with cotija cheese and cilantro. Season with salt and pepper to taste.
  5. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett