Mexican Street Corn Coleslaw
Why you’ll love this recipe
Mexican Street Corn Coleslaw is a delightful twist on traditional coleslaw, packed with flavors that transport you straight to a summer barbecue. The combination of creamy dressing, fresh corn, and zesty lime makes this dish a perfect side for any meal. It’s refreshing, easy to prepare, and sure to please guests of all ages.
How to make Mexican Street Corn Coleslaw
Ingredients
- 4 cups coleslaw mix
- 2 cups corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime (juiced)
- 1 teaspoon chili powder
- 1/2 cup cotija cheese (crumbled)
- 1/4 cup cilantro (chopped)
- Salt and pepper to taste
Directions
- In a large bowl, combine the coleslaw mix and corn.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the coleslaw and corn mixture and toss to combine.
- Stir in the cotija cheese and cilantro.
- Taste and adjust seasoning if necessary.
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
How to serve Mexican Street Corn Coleslaw
This coleslaw is excellent served alongside grilled meats like chicken or steak. It’s also a fantastic topping for tacos or burritos, adding a fresh crunch and zesty flavor. Pair it with tortilla chips or enjoy it on its own as a light snack!
How to store Mexican Street Corn Coleslaw
Store any leftovers in an airtight container in the refrigerator. It will keep for about 2-3 days. However, be aware that the coleslaw may become a bit soggy over time as the dressing mixes with the vegetables.
Tips to make Mexican Street Corn Coleslaw
- For added sweetness, use fresh sweet corn when it’s in season.
- If you like a little extra kick, add some diced jalapeños to the mix.
- Feel free to adjust the amount of lime juice and chili powder according to your taste preference.
Variations
You can try adding diced red bell peppers for a splash of color or switch out the cotija cheese for feta. To keep it lighter, substitute Greek yogurt for the sour cream.
FAQs
1. Can I make this coleslaw ahead of time?
Yes, you can prepare it a few hours in advance. Just keep it in the refrigerator until you’re ready to serve.
2. Is this recipe gluten-free?
Yes, all the ingredients listed are gluten-free, making this a safe option for those with gluten sensitivities.
3. Can I use store-bought coleslaw mix?
Certainly! Store-bought coleslaw mix is a convenient option and will save you time on prep.
Mexican Street Corn Coleslaw
Ingredients
Coleslaw Base
- 4 cups coleslaw mix
- 2 cups corn (fresh, frozen, or canned) Fresh corn is preferred when in season.
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream Can substitute with Greek yogurt for a lighter version.
- 1 lime (juiced) Adjust to taste.
- 1 teaspoon chili powder Add more for extra heat.
- Salt and pepper to taste
Toppings
- ½ cup cotija cheese (crumbled) Can substitute with feta.
- ¼ cup cilantro (chopped)
Instructions
Preparation
- In a large bowl, combine the coleslaw mix and corn.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the coleslaw and corn mixture and toss to combine.
- Stir in the cotija cheese and cilantro.
- Taste and adjust seasoning if necessary.
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
