For the Coleslaw:
4 cups shredded cabbage (green or purple)
1 cup shredded carrots
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion

For the Mexican Street Corn Topping:

2 cups corn kernels (fresh, canned, or frozen)
2 tablespoons mayonnaise
2 tablespoons sour cream or Greek yogurt
1/4 cup crumbled cotija cheese (or feta cheese)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 clove garlic, minced
Juice of 1 lime
Salt and black pepper to taste

Optional Garnish:

Additional crumbled cotija cheese
Chopped fresh cilantro
Lime wedges


In a large mixing bowl, combine shredded cabbage, shredded carrots, chopped cilantro, and chopped red onion. Toss to combine and set aside.

In a skillet over medium-high heat, add corn kernels and cook until they are lightly charred, stirring occasionally, about 5-7 minutes.

In a small bowl, combine mayonnaise, sour cream or Greek yogurt, crumbled cotija cheese (or feta cheese), chili powder, smoked paprika, minced garlic, lime juice, salt, and black pepper. Mix until well combined.
Add the charred corn kernels to the bowl with the dressing mixture. Stir until the corn is evenly coated with the dressing.
Pour the Mexican street corn topping over the coleslaw mixture in the large mixing bowl. Toss until the coleslaw is evenly coated with the street corn topping.
Taste and adjust seasoning with additional salt, pepper, or lime juice if needed.
Optional: Garnish the Mexican Street Corn Coleslaw with additional crumbled cotija cheese, chopped fresh cilantro, and lime wedges before serving.
Serve chilled and enjoy the flavorful and refreshing taste of this Mexican-inspired coleslaw!

By Admin

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