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Mexican Street Corn Coleslaw Recipe

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4.3 from 5 reviews

This Mexican Street Corn Coleslaw is a vibrant and flavorful twist on traditional coleslaw, combining shredded green and red cabbage with sweet corn, spicy jalapeno, and tangy cotija cheese. Tossed in a zesty lime-mayonnaise dressing with chili powder and fresh herbs, it’s a perfect side dish for barbecues, potlucks, or any gathering where you want a refreshing, colorful salad with a Mexican flair.

Ingredients

Vegetables and Cheese

  • 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
  • 1/4 cup chopped parsley
  • 1/2 cup cotija cheese, or feta

Dressing

  • 1 cup mayonnaise
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Prepare the dressing: In a small mixing bowl, combine the mayonnaise, fresh lime juice, chili powder, salt, and ground black pepper. Whisk these ingredients together until smooth and set 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 all the shredded cabbage into a large mixing bowl.
  3. Add jalapeno and green onions: Thinly slice the green onions and finely dice the jalapeno pepper, then add both to the bowl with cabbage.
  4. Add herbs: Chop the parsley finely and add it to the bowl with the other vegetables for a fresh herbal note.
  5. Drain and add corn: If using canned, frozen, or cooked fresh corn, drain thoroughly to prevent diluting the dressing. Add the corn to the vegetable mixture.
  6. Add cheese: Stir in the cotija cheese, or feta as an alternative, to add a salty, creamy component.
  7. Combine dressing again: Whisk the dressing once more to reincorporate any settled ingredients, ensuring consistent flavor.
  8. Toss the coleslaw: Pour the dressing over the vegetable mixture and toss well with tongs to thoroughly combine all ingredients evenly.
  9. Chill before serving: Transfer the coleslaw to a food-safe container with a tight-fitting lid and refrigerate for at least two hours to allow flavors to meld. Give it a good toss again just before serving.

Notes

  • Drain the corn very well to avoid a watery coleslaw.
  • Adjust jalapeno quantity according to your preferred spice level.
  • You can substitute parsley with fresh cilantro for a more authentic Mexican flavor.
  • For a lighter version, use light mayonnaise or Greek yogurt.
  • This coleslaw is best served chilled and tastes better after several hours in the fridge.
  • Cotija cheese can be replaced with feta if unavailable.

Find it online: https://lauracooks.com/mexican-street-corn-coleslaw-recipe/