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Mexican Street Corn Coleslaw

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A zesty twist on classic coleslaw with the flavors of Mexican street corn, featuring grilled corn, creamy dressing, and crumbled cheese.

Ingredients

Scale

For the Crust:

  • 4 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 2 cups grilled corn kernels (about 3 ears)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 lime, juiced
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled cotija cheese
  • Salt and pepper to taste

Instructions

1. Prepare the Crust:

  1. In a large bowl, combine the shredded green and purple cabbage with the grilled corn kernels.
  2. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and smoked paprika until smooth.
  3. Pour the dressing over the cabbage and corn mixture. Toss until evenly coated.
  4. Fold in chopped cilantro and crumbled cotija cheese. Season with salt and pepper to taste.
  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/