Mexican Street Corn Coleslaw
Spice up your next meal with this zesty Mexican Street Corn Coleslaw—a crunchy, creamy twist on a classic, loaded with sweet corn, crisp cabbage, jalapeños, and a chili-lime dressing that brings the heat and flavor in every bite!
Ingredients
- 8 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 cups canned corn drained
- 1 large jalapeno diced
- 1/2 cup sliced green onions
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1/4 cup chopped parsley
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 cup cotija cheese or feta
Instructions
- In a small mixing bowl, combine mayonnaise, lime juice, chili powder, salt, and black pepper. Whisk well to make the dressing and set it aside.
- Shred the green and red cabbage into thin strands using a vegetable peeler, food processor, or box grater. Place them in a large mixing bowl.
- Thinly slice the green onions and finely chop the jalapeno, adding them to the bowl with the cabbage.
- Chop the parsley or cilantro if using, and add it to the bowl.
- Ensure the canned corn is well drained to prevent diluting the dressing. Add the corn to the bowl.
- Mix in the cotija cheese or feta.
- Whisk the dressing once more and pour it over the vegetables. Toss everything well with tongs until evenly coated.
- Transfer the coleslaw to a container with a tight lid and refrigerate for at least two hours. Give it a final toss before serving.
Notes
Notes:
For a spicier kick, leave the jalapeno seeds in. Adjust the chili powder to suit your taste.