Mexican Street Corn Coleslaw

Introduction

Indulge in the vibrant flavors of Mexican Street Corn Coleslaw, a zesty twist on traditional coleslaw with a hint of spice and tanginess. This colorful and refreshing dish is a perfect addition to any summer BBQ or gathering.

Why Make This Recipe

If you’re looking to add some excitement to your coleslaw game, this Mexican Street Corn Coleslaw is the way to go. The combination of crunchy cabbage, sweet corn, spicy jalapeno, and tangy cotija cheese creates a fiesta of flavors in every bite.

How to Make Mexican Street Corn Coleslaw

Ingredients:

• 8 cups green cabbage, shredded
• 2 cups red cabbage, shredded
• 2 cups canned corn, well-drained
• 1 large jalapeno, diced
• 1/2 cup green onions, sliced
• 1 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1/4 cup parsley, chopped
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 cup cotija cheese, or feta

Directions:

1. Prepare the Dressing: In a small bowl, mix mayonnaise, lime juice, chili powder, salt, and pepper. Set aside.
2. Shred the Cabbage: Use a tool to shred green and red cabbage into thin strands and place in a bowl.
3. Add Vegetables: Slice green onions, chop jalapeno, and parsley, then add to the cabbage.
4. Prepare the Corn: Ensure the corn is well-drained and add it to the bowl.
5. Add Cheese: Crumble cotija cheese (or feta) into the bowl.
6. Combine: Pour the dressing over the vegetables and toss until well mixed.
7. Chill: Refrigerate for at least two hours to let the flavors meld.
8. Serve: Give it a final toss before serving.

How to Serve Mexican Street Corn Coleslaw

Serve this flavorful coleslaw as a side dish at BBQs, picnics, or alongside grilled meats. It also makes a tasty topping for tacos or fish tacos.

How to Store Mexican Street Corn Coleslaw

Store any leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Make sure to give it a good toss before serving again.

Tips to Make Mexican Street Corn Coleslaw

• Adjust the spice level by adding more or less jalapeno according to your preference.
• Fresh lime juice adds a zesty kick, so don’t skip it.
• For a creamier coleslaw, you can add a bit more mayonnaise.

Variation

For a vegan version, substitute the mayonnaise with vegan mayonnaise and use plant-based cotija cheese or omit the cheese altogether.

FAQs

1. Can I use fresh corn instead of canned corn? Yes, you can use fresh corn kernels cut from the cob. Just make sure to cook or roast them before adding to the coleslaw.
2. Is it necessary to chill the coleslaw before serving? Chilling allows the flavors to meld together, but you can serve it immediately if needed.
3. Can I substitute the cotija cheese with another type of cheese? Yes, feel free to use crumbled feta cheese or queso fresco as a substitute for cotija cheese.