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