This refreshing and zesty coleslaw is a perfect side dish for tacos, grilled meats, or any summer gathering.
Yields: 6-8 servings Prep Time: 15-20 minutes Chill Time: 30 minutes (optional, but recommended)
Ingredients:
For the Slaw:
- 4 cups shredded green cabbage (from about 1/2 a small head, or one 10-oz bag coleslaw mix)
- 2 cups shredded red cabbage (from about 1/4 of a small head, or add to coleslaw mix)
- 2 cups corn kernels (from 3-4 ears fresh corn, grilled or roasted; or 2 cups frozen corn, thawed and lightly charred in a skillet/oven; or 1 can, 15 oz, drained and lightly charred)
- 1/2 red bell pepper, finely diced
- 1/2 red onion or 3-4 green onions (scallions), thinly sliced
- 1-2 jalapeños, finely diced (remove seeds and membranes for less heat, or omit for no heat)
- 1/2 cup fresh cilantro, chopped
- 1/2 cup crumbled Cotija cheese (or crumbled feta cheese if Cotija is unavailable)
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 3-4 tablespoons fresh lime juice (from 1-2 limes, to taste)
- 1 teaspoon chili powder (or a mix of chili powder and a pinch of cayenne for more kick)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika (optional, but adds depth)
- 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
- Salt and freshly ground black pepper to taste
Equipment:
- Large mixing bowl
- Small bowl for dressing
- Whisk
Instructions:
- Prepare the Corn:
- If using fresh corn: Grill, roast, or pan-sear the corn kernels until they have some nice char marks. Let cool, then cut the kernels off the cob.
- If using frozen corn: Thaw the corn. For best flavor, spread it on a baking sheet and roast at 400°F (200°C) for 10-15 minutes until lightly charred, or sauté in a dry hot skillet until slightly browned.
- If using canned corn: Drain well and sauté in a dry hot skillet for a few minutes to get some color.
- Let the corn cool completely.
- Prepare the Vegetables: In a large mixing bowl, combine the shredded green cabbage, red cabbage (if using separate), cooled corn kernels, diced red bell pepper, sliced red onion/green onions, and diced jalapeño.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, Mexican crema (or sour cream), fresh lime juice, chili powder, cumin, smoked paprika (if using), and minced garlic. Season with salt and pepper to taste. Whisk until smooth and well combined.
- Combine and Dress: Pour the dressing over the cabbage and corn mixture in the large bowl. Add the crumbled Cotija cheese and chopped cilantro. Toss everything gently but thoroughly until all the vegetables are evenly coated with the dressing.
- Chill (Recommended): For best flavor, cover the bowl and refrigerate the Mexican Street Corn Coleslaw for at least 30 minutes to allow the flavors to meld. This also helps the cabbage soften slightly.
- Serve: Give it a final toss before serving. You can garnish with a little extra cilantro, a sprinkle of chili powder, or a lime wedge.
Tips and Variations:
- Creaminess: If you want it extra creamy, you can slightly increase the mayonnaise or sour cream.
- Spice Level: Adjust the amount of jalapeño and chili powder to your preference. For more heat, you can also add a dash of hot sauce like Cholula or Valentina to the dressing.
- Other Add-ins:
- Black Beans: A rinsed and drained can of black beans adds extra protein and heartiness.
- Avocado: Diced avocado can be added just before serving for a creamy texture and healthy fats.
- Red Cabbage: While optional if using a pre-mix, red cabbage adds beautiful color and a slightly different crunch.
- Cotija Cheese: This salty, crumbly Mexican cheese is key for authentic flavor. If you can’t find it, a dry, crumbly feta cheese is the best substitute.
- Serving Suggestions: This coleslaw is fantastic as a side dish for:
- Tacos (fish, chicken, or beef)
- Fajitas
- Grilled chicken or fish
- Pulled pork sandwiches
- BBQ
- Simply as a refreshing salad!
Enjoy your delicious Mexican Street Corn Coleslaw!