Go Back

Mexican Street Corn Coleslaw

A flavorful, zesty twist on classic coleslaw that brings the spirit of Mexican street food to your table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 48 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

For the coleslaw
  • 4 cups shredded cabbage Use a mix of green and purple cabbage for color.
  • 1 cup corn Fresh, frozen, or canned – whatever you have on hand.
  • 1/2 cup cilantro, finely chopped For garnish.
For the dressing
  • 1/2 cup mayonnaise Can substitute with Greek yogurt or vegan mayo.
  • 1/4 cup sour cream
  • 1 tablespoon lime juice Freshly squeezed.
  • 1 teaspoon chili powder Adjust according to your spice preference.
  • to taste Salt and pepper To taste.
Optional toppings
  • to taste Crumbled cotija cheese For an extra kick.
  • as needed Extra lime wedges For serving.

Method
 

Preparation
  1. In a large bowl, combine the shredded cabbage and corn. Microwave fresh corn for 2-3 minutes if using.
  2. In a smaller bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
  3. Pour the dressing over the cabbage and corn mixture, add cilantro, and toss until well-coated.
Chilling
  1. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Serving
  1. Top with crumbled cotija cheese and serve with extra lime wedges.

Notes

Add sliced radishes or diced bell peppers for extra crunch. Can be made one day in advance without the cheese.