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Mexican Street Corn Coleslaw

A refreshing and vibrant coleslaw featuring fresh corn, lime, and spices, perfect as a side dish or topping for tacos.
Print Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups shredded green cabbage
  • 2 cups fresh corn (grilled or boiled)
  • 1 cup shredded carrots
  • 1/2 cup cilantro, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 medium limes, juiced
  • 1 teaspoon chili powder more if you like a kick!
  • to taste salt and pepper
  • optional crumbled Cotija cheese for that extra punch

Method
 

Preparation
  1. In a large bowl, combine the shredded cabbage, corn, carrots, and cilantro. Give it a gentle toss to mix.
  2. In a separate medium bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Whisk until smooth.
  3. Pour the dressing over the veggies and gently fold until everything is coated.
  4. Taste test and adjust seasoning if necessary.
  5. Let the coleslaw chill in the fridge for at least 30 minutes before serving.
  6. Serve cold, and sprinkle Cotija cheese on top if desired.

Notes

If fresh corn is unavailable, frozen corn works just as well. Feel free to customize by adding diced jalapeños or avocados.