Print

Mexican Street Corn Coleslaw

Print Recipe

A vibrant and creamy coleslaw inspired by Mexican street corn, featuring charred corn, shredded cabbage, jalapenos, bell peppers, scallions, cilantro, and Cotija cheese tossed in a zesty chili lime dressing.

Ingredients

Scale
  • 2 cups corn
  • 1 tablespoon vegetable oil
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 1 head red cabbage, shredded
  • 1 jalapeno, diced
  • 1 bell pepper, sliced
  • 1/2 cup scallions, sliced
  • 1/4 cup cilantro, chopped
  • 1/2 cup Cotija cheese or Feta cheese

Instructions

  1. In a large skillet, heat the vegetable oil over medium heat. Add the corn and cook for about 5 minutes, stirring occasionally, until the corn starts to brown and slightly char.
  2. In a mixing bowl, combine mayonnaise, sour cream, lime juice, smoked paprika, chili powder, cumin, garlic salt, and black pepper. Stir until smooth and well combined.
  3. In a large bowl, add shredded cabbage, diced jalapeno, sliced bell pepper, sliced scallions, chopped cilantro, charred corn, and Cotija cheese.
  4. Pour the dressing over the vegetable mixture and toss until everything is evenly coated.
  5. Sprinkle additional Cotija cheese and cilantro on top before serving.

Notes

For best flavor, use fresh corn and char it well to get a smoky taste. Adjust the jalapeno amount to control the heat level. This coleslaw pairs perfectly with grilled meats or as a vibrant side for BBQs and picnics.

Nutrition

Find it online: https://www.rapidrecipes.blog/mexican-street-corn-coleslaw-5/