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Mexican Street Corn Coleslaw

A quick and easy coleslaw that combines the flavors of Mexican street corn with fresh vegetables, perfect for barbecues and potlucks.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

For the coleslaw
  • 4 cups shredded cabbage green, red, or a mix can be used
  • 2 cups fresh corn grilled or canned works well
  • 1 whole red bell pepper, diced
  • 1 whole jalapeño, finely chopped adjust according to spice preference
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup crumbled cotija cheese feta can be used as a substitute
For the dressing
  • 1/2 cup mayonnaise
  • 2 tablespoons lime juice freshly squeezed for extra flavor
  • 1 teaspoon chili powder
  • to taste salt and pepper

Method
 

Preparation
  1. In a large bowl, combine the shredded cabbage, fresh corn, diced red bell pepper, chopped jalapeño, and cilantro. Toss well.
Making the Dressing
  1. In a smaller bowl, whisk together the mayonnaise, lime juice, chili powder, and a pinch of salt and pepper.
Combining Ingredients
  1. Pour the dressing over the veggie medley and mix until everything is thoroughly coated.
Adding Cheese
  1. Gently fold in the crumbled cotija cheese.
Chilling
  1. Refrigerate the coleslaw for about 30 minutes for the best flavor.
Serving
  1. Serve the coleslaw on the table and enjoy with your family.

Notes

For extra flavor, try grilling the corn beforehand. Substitute jalapeños with bell peppers for a milder option. Store leftovers in an airtight container in the fridge for up to 2 days.