Mexican Street Corn Coleslaw
A refreshing twist on traditional coleslaw, this Mexican Street Corn Coleslaw is a perfect side for summer barbecues, combining creamy dressing with fresh corn and zesty lime.
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.
Notes
Store in an airtight container for 2-3 days. The coleslaw may become soggy over time. Try adding diced red bell peppers for color or jalapeños for heat. You can prepare it a few hours ahead of time.