Mexican Street Corn Coleslaw
- Total Time: 25 minutes
Description
Introduction
Ingredients
Scale
- 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
Instructions
- 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, 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 with additional crumbled cotija cheese, chopped fresh cilantro, and lime wedges before serving.
- Serve chilled.
- Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes | Kcal: 180 kcal | Servings: 6 servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Introduction
Explore the vibrant and flavorful world of Mexican Street Corn Coleslaw, a delightful fusion of classic coleslaw and traditional Mexican street corn. This dish brings together the creamy, tangy, and spicy elements of Elote with the crunchy freshness of coleslaw, making it a perfect side for summer BBQs and family gatherings.Frequently Asked Questions
- Mayonnaise Substitute: Can I use something other than mayonnaise? Yes, options like sour cream or vegan mayonnaise work well.
- Cheese Choices: What’s the difference between cotija and queso fresco? Cotija is drier and sharper, while queso fresco is softer and milder.
- Spice Adjustments: Is this coleslaw spicy? It can be adjusted by the amount of jalapeño used, or substituted with bell peppers for a milder version.
FAQ
Is this the same as creamy coleslaw?
No. Creamy coleslaw is mayo, cabbage, and celery seed. This one is street-corn seasoned.
Can I use frozen corn?
Yes. Thaw and pat dry, or char it in a dry skillet first for a grilled flavor.
What do I serve it with?
Tuscan chicken, sheet-pan lemon chicken, or tacos. It is a side, not a dessert.
Does it keep overnight?
Yes, but the cabbage softens. Toss again and add a squeeze of lime before serving.