Mexican Street Corn Coleslaw
This Mexican Street Corn Coleslaw combines the crunch of shredded cabbage with the bold flavors of jalapeno, lime, and chili powder, topped off with creamy cotija cheese.
Perfect for BBQs, picnics, or as a zesty side dish, this coleslaw is a delightful twist on traditional recipes.
Ingredients:
– 8 cups shredded green cabbage
– 2 cups shredded red cabbage
– 2 cups canned corn, well drained
– 1 large jalapeno, diced
– 1/2 cup sliced green onions
– 1 cup mayonnaise
– 1 tablespoon fresh lime juice
– 1/4 cup chopped parsley (or cilantro)
– 1/2 teaspoon ground black pepper
– 1/4 teaspoon salt
– 1/2 teaspoon chili powder
– 1/2 cup cotija cheese or feta, crumbled
Instructions:
1. Prepare the Dressing: In a small mixing bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and ground black pepper until well combined. Set the dressing aside.
2. Shred the Cabbage: Use a vegetable peeler, food processor, or box grater to shred the green and red cabbage into long thin strands. Place the shredded cabbage into a large mixing bowl.
3. Add Vegetables: Thinly slice the green onions and finely chop the jalapeno. Add both to the bowl with the cabbage. Chop the parsley (or cilantro) and add it to the bowl as well.
4. Add Corn and Cheese: Ensure the canned corn is well-drained to prevent diluting the dressing, then add the corn to the bowl. Add in the crumbled cotija cheese or feta.
5. Combine and Chill: Whisk the dressing mixture again to ensure it’s well mixed, then pour it over the vegetables. Toss well with tongs until thoroughly combined. Transfer the coleslaw to a food-safe container with a tight-fitting lid and refrigerate for at least two hours. Before serving, toss once more to refresh the flavors.
Nutritional Information:
– Prep Time: 20 minutes
– Chill Time: 2 hours
– Total Time: 2 hours 20 minutes
– Approximately 190 kcal per serving
– Servings: Serves 8
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