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Mexican Street Corn Coleslaw

A vibrant and refreshing twist on traditional coleslaw, featuring sweet corn, crunchy cabbage, and zesty lime for a colorful and flavorful side dish.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables and Herbs
  • 4 cups shredded green cabbage
  • 1 cup corn kernels (fresh, canned, or frozen) Use your preferred corn type
  • 1/2 cup diced red onion Thinly sliced for picky eaters
  • 1/4 cup chopped fresh cilantro
Dressing
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice Freshly squeezed for best flavor
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
Toppings
  • 1/2 cup crumbled cotija cheese (or feta) Use feta if cotija is unavailable

Method
 

Preparation
  1. In a large bowl, combine the shredded cabbage, corn, red onion, cotija cheese, and cilantro.
  2. In a small mixing bowl, whisk together the mayonnaise, lime juice, honey, chili powder, salt, and pepper.
  3. Pour the dressing over your cabbage mixture and toss until everything is coated.
  4. Let the coleslaw sit in the fridge for at least 30 minutes to allow flavors to meld.
Serving
  1. Give the coleslaw a quick toss and serve chilled.

Notes

Fresh corn enhances the flavor. Can substitute different types of corn. Can be prepared a day in advance; add dressing just before serving.