This Easy Mexican Street Corn Coleslaw brings a fun twist to your dinner table! With crunchy corn, fresh veggies, and a zesty dressing, it’s a fiesta in a bowl.
Trust me, this coleslaw is hard to resist. I can’t help but go back for seconds—crunchy, creamy, and oh-so-delicious! Perfect for summer BBQs or taco nights!
Key Ingredients & Substitutions
Cabbage: Shredded green and purple cabbage give the coleslaw a lovely crunch and color. If you’re in a pinch, you can use just one type or a pre-packaged coleslaw mix to save time.
Corn: Fresh corn is fantastic when in season, but frozen corn works great too. Just ensure it’s properly thawed before adding to the mix. Canned corn is a quick substitute—just rinse it well.
Jalapeño: For heat, jalapeño is a classic choice. If you prefer a milder flavor, you can skip it or opt for a mild pepper like a banana pepper. For more spice, keep the seeds in.
Cilantro: Fresh cilantro adds a nice herbal note, but if you’re not a fan, parsley is a good substitute. It gives a similar brightness without the strong flavor.
Cotija Cheese: Cotija provides that classic Mexican flavor. If you can’t find it, feta cheese is a close match. You can also leave the cheese out for a dairy-free version!
How Do I Make the Dressing Smooth and Creamy?
The dressing is key to this coleslaw’s delicious flavor, so pay attention to its preparation. Mixing the dressing separately ensures all the spices and flavors blend well before incorporating it into the cabbage mixture.
- Start by combining mayonnaise and sour cream (or crema) in a bowl. This creates a creamy base.
- Slowly whisk in lime juice for acidity, and sprinkle in your spices: chili powder, cumin, garlic powder, salt, and pepper. This enhances the flavor.
- Mix until smooth and well-combined to avoid clumps.
This ensures each bite bursts with flavor and creaminess. Letting the coleslaw chill for at least 30 minutes helps the flavors meld, making it even tastier!
Easy Mexican Street Corn Coleslaw
Ingredients You’ll Need:
For the Coleslaw:
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 1 jalapeño, thinly sliced (seeds removed for less heat)
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1 teaspoon chili powder, plus extra for garnish
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
For Topping:
- 1/2 cup crumbled cotija cheese (or feta cheese)
How Much Time Will You Need?
This coleslaw takes about 15 minutes to prepare and an additional 30 minutes to chill. This means it’s quick to whip up and will be ready to serve in no time!
Step-by-Step Instructions:
1. Mix the Base Ingredients:
In a large mixing bowl, combine the shredded green cabbage, shredded purple cabbage, corn kernels, sliced jalapeño, and chopped cilantro. Give it a quick stir to blend everything together.
2. Prepare the Dressing:
In a separate small bowl, whisk together the mayonnaise, sour cream (or crema), chili powder, ground cumin, garlic powder, lime juice, salt, and pepper. Mix until smooth and creamy to ensure all the flavors meld nicely!
3. Combine the Dressing with the Vegetables:
Pour the creamy dressing over the cabbage mixture and toss everything together until all the veggies are evenly coated in that delicious dressing.
4. Add the Cheese:
Now, gently fold in half of the crumbled cotija cheese into the coleslaw, mixing lightly so it distributes well without breaking up the cheese too much.
5. Serve and Garnish:
Transfer the coleslaw to a serving bowl. Sprinkle the remaining cotija cheese on top, and if you like, add a little extra pinch of chili powder and a few cilantro leaves to make it look pretty.
6. Chill Before Serving:
Cover the coleslaw and place it in the fridge for at least 30 minutes. This chilling time helps the flavors come together beautifully.
This vibrant, creamy coleslaw is perfect to serve alongside grilled meats, tacos, or as a refreshing side dish at any Mexican-themed meal or BBQ. Enjoy every crunchy, flavorful bite!
FAQ: Easy Mexican Street Corn Coleslaw
Can I Use Different Types of Cabbage?
Absolutely! While this recipe calls for green and purple cabbage, you can mix it up by using Napa cabbage or savoy cabbage for a unique flavor and texture. Just make sure to shred them finely for the best results!
How Long Can I Store Leftovers?
Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the cabbage may become softer over time, but the flavor will still be delicious!
Can I Make This Coleslaw Vegan?
Yes! To make this coleslaw vegan, substitute the mayonnaise and sour cream with vegan alternatives. There are many great plant-based options available that will work perfectly in this recipe!
What Can I Serve This Coleslaw With?
This coleslaw pairs wonderfully with grilled meats, tacos, or as a fresh topping for burritos. It can also be served alongside other Mexican dishes like enchiladas or quesadillas for a complete meal!
