If you’re looking to elevate your coleslaw game, look no further than this Mexican Street Corn Coleslaw recipe. Combining the crispiness of fresh cabbage with the bold flavors of Mexican street corn, this dish is perfect for BBQs, potlucks, or a refreshing side at dinner. This recipe is designed for anyone who loves vibrant, flavorful dishes and wants to bring a little fiesta to their meal.
Why You’ll Love This Recipe
Mexican Street Corn Coleslaw is a unique blend of textures and tastes that will make your taste buds dance. The crunchy cabbage, sweet corn, spicy jalapeno, and tangy lime juice come together in a creamy dressing that’s simply irresistible. It’s perfect for those who enjoy a little spice in their life and want a coleslaw that stands out from the usual.
Ingredients You’ll Need
To create this delicious coleslaw, you’ll need the following ingredients:
- 8 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 cups canned corn, well drained
- 1 large jalapeno, diced
- 1/2 cup sliced green onions
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1/4 cup chopped parsley (or cilantro)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 cup cotija cheese, or feta (crumbled)
Step-by-Step Instructions
Step 1: Prepare the Dressing
Start by preparing the dressing. In a small mixing bowl, combine 1 cup of mayonnaise, 1 tablespoon of fresh lime juice, 1/2 teaspoon of chili powder, 1/2 teaspoon of ground black pepper, and 1/4 teaspoon of salt. Whisk until well combined and set the dressing aside.
Step 2: Shred the Cabbage
Using a vegetable peeler, food processor, or box grater, shred 8 cups of green cabbage and 2 cups of red cabbage into long thin strands. Place the shredded cabbage into a large mixing bowl.
Step 3: Add the Vegetables
Thinly chop 1/2 cup of green onions and finely chop 1 large jalapeno. Add both to the bowl with the cabbage. Chop 1/4 cup of parsley (or cilantro, if you prefer) and add it to the bowl as well.
Step 4: Add the Corn and Cheese
Ensure that the 2 cups of canned corn are well drained to prevent diluting the dressing. Add the corn to the bowl. Finally, add 1/2 cup of crumbled cotija cheese or feta.
Step 5: Mix the Coleslaw
Whisk the dressing mixture again to make sure everything is well combined. Pour the dressing over the vegetables and toss well with tongs until thoroughly mixed.
Step 6: Refrigerate
Transfer the coleslaw to a food-safe container with a tight-fitting lid and refrigerate for at least two hours. This allows the flavors to meld together. Before serving, toss the coleslaw once more to refresh the flavors.
Kitchen Equipment Needed
To make this Mexican Street Corn Coleslaw, you’ll need the following kitchen equipment:
- Vegetable peeler, food processor, or box grater
- Large mixing bowl
- Small mixing bowl
- Whisk
- Tongs
- Food-safe container with a tight-fitting lid
Tips and Variations
- Make it Spicier: If you love a bit more heat, consider adding more jalapenos or a pinch of cayenne pepper to the dressing.
- Herb Swap: If you’re not a fan of parsley or cilantro, try using fresh basil or mint for a different flavor profile.
- Vegan Option: Substitute the mayonnaise with a vegan mayo and use a vegan cheese alternative.
- Extra Crunch: Add some crushed tortilla chips on top just before serving for an extra crunch.
How to Store Leftovers
Leftovers can be stored in the refrigerator in a sealed container for up to 3 days. Before serving again, give the coleslaw a good toss to mix the dressing that may have settled at the bottom.
Pairing Suggestions
This coleslaw pairs wonderfully with grilled meats like chicken, beef, or pork. It also goes well with tacos, burgers, or as a topping for hot dogs. For drinks, consider serving it with a cold Mexican beer or a refreshing limeade.
FAQs
Q: Can I use fresh corn instead of canned? A: Absolutely! Fresh corn can be grilled or boiled and then cut off the cob. It will add an extra layer of flavor to the coleslaw.
Q: How do I make this coleslaw less spicy? A: Simply reduce the amount of jalapeno or omit it entirely. You can also substitute it with a milder pepper.
Q: Can I make this coleslaw ahead of time? A: Yes, you can make it a day ahead. Just keep it refrigerated and give it a good toss before serving to refresh the flavors.
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Mexican Street Corn Coleslaw
- Total Time: 2 hours 20 minutes
Description
Mexican Street Corn Coleslaw: A vibrant mix of fresh corn, crunchy cabbage, tangy lime, and creamy dressing, bringing a zesty twist to your classic coleslaw.
Ingredients
Instructions
- Prep Time: 20 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 8 servings
- Calories: 190 kcal