Mexican Street Corn Coleslaw
This Mexican Street Corn Coleslaw is a vibrant twist on classic coleslaw, combining the bold flavors of roasted corn, fresh cilantro, and tangy lime juice with a creamy dressing. The addition of Cotija cheese adds a salty, rich finish that complements the smoky spices. It’s the perfect side dish for BBQs, tacos, or any summer meal. Easy to make in just 15 minutes, this coleslaw is a refreshing and flavorful addition to your menu. Serve it chilled or at room temperature for a delicious, crowd-pleasing dish.
Ingredients:
– 4 cups shredded cabbage (green or purple)
– 1 cup shredded carrots
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped red onion
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1/4 cup lime juice (about 2 limes)
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cumin
– 1 teaspoon garlic powder
– 1/2 teaspoon salt (or to taste)
– 1/4 teaspoon black pepper
– 1/4 cup crumbled Cotija cheese (plus extra for garnish)
– 2 cups roasted corn kernels (fresh, frozen, or canned)
Instructions:
1. Mix the Vegetables: In a large bowl, combine the shredded cabbage, shredded carrots, chopped cilantro, and chopped red onion.
2. Prepare the Dressing: In a smaller bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until well combined. Fold in the crumbled Cotija cheese and roasted corn kernels, ensuring everything is evenly distributed.
3. Combine and Toss: Pour the dressing over the vegetable mixture and toss thoroughly until all the ingredients are well coated with the creamy, flavorful dressing. Adjust seasoning to your taste.
4. Serve and Enjoy: Transfer the coleslaw to a serving dish, garnish with additional crumbled Cotija cheese, and a sprinkle of chili powder or extra cilantro if desired. This coleslaw can be served chilled or at room temperature.
Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 6-8
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