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Mexican Street Corn Coleslaw

A vibrant and flavorful coleslaw that combines zesty, creamy, and crunchy elements, perfect for summer gatherings and taco nights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

Coleslaw Base
  • 4 cups coleslaw mix
  • 2 cups corn kernels (fresh, frozen, or canned) If using fresh corn, boil for 5-7 minutes, then cool and cut off the kernels.
  • 1/2 cup red onion, diced
Dressing
  • 1/2 cup mayonnaise Can be substituted with Greek yogurt for a lighter option.
  • 1/4 cup sour cream
  • 2 tablespoons lime juice Adds brightness to the flavors.
  • 1 teaspoon chili powder
  • to taste Salt and pepper Season to your preference.
Garnish
  • 1/4 cup fresh cilantro, chopped Can be substituted with parsley.
  • to taste crumbled feta or cotija cheese Optional topping.

Method
 

Preparation
  1. If using fresh corn, boil it for about 5-7 minutes, then cool and cut the kernels off the cob. If using frozen, thaw it. For canned corn, drain and rinse.
Mixing
  1. In a large mixing bowl, toss together the coleslaw mix, corn, and diced red onion.
  2. In a small bowl, combine mayonnaise, sour cream, lime juice, chili powder, and a hint of salt and pepper. Whisk until smooth and creamy.
Combining
  1. Pour the creamy dressing over the coleslaw mixture and toss until evenly coated. Add in the chopped cilantro.
Chilling
  1. Let your coleslaw chill in the fridge for at least 30 minutes for maximum flavor.
Serving
  1. Serve chilled, topped with a sprinkle of feta or cotija cheese.

Notes

This coleslaw can be made ahead of time; if it sits too long, add some extra dressing before serving. Customize with your preferred ingredients and adjust seasonings to taste.