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Mexican Street Corn Coleslaw

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A vibrant and zesty coleslaw inspired by Mexican street corn, combining crisp cabbage, sweet corn, and a creamy lime dressing.

Ingredients

Scale

For the Crust:

  • 4 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup cooked corn kernels (fresh or frozen)
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled cotija cheese
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

1. Prepare the Crust:

  1. In a large bowl, combine green cabbage, purple cabbage, corn, and cilantro.
  2. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
  3. Pour the dressing over the cabbage mixture and toss until well coated.
  4. Sprinkle with cotija cheese and additional chili powder if desired.
  5. Chill for at least 30 minutes before serving to allow flavors to meld.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/mexican-street-corn-coleslaw-2/