RecipeCastle
The Street Corn Slaw My Guests Ask For with Creamy Chipotle Dressing
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 8
- Calories
- 203 kcal
- Carbs
- 21.70 g
Ingredients
- 3-4 earssweet corn (husked)
- ½ small headcabbage (cored and thinly sliced or shredded (approx. 6 cups))
- ½ mediumred onion (thinly sliced)
- 1 cupcilantro leaves
- 4 ouncescrumbled cotija cheese (can sub feta cheese)
- to tastechile lime seasoning (such as Tajíin)
- to tastekosher salt
- to tasteground black pepper
- ¼ cupmayonnaise
- ¼ cupMexican crema or sour cream (can sub Greek yogurt)
- ½ – 1 teaspoonground chipotle powder
- ½ teaspoongarlic powder
- ¼ teaspooncayenne pepper (optional)
Instructions
- 1
Char the corn over a gas burner or grill until cooked, about 2 minutes per side. Slice the kernels off the cob.
- 2
In a bowl, whisk together mayo, crema, lime juice, chipotle powder, garlic powder, cayenne, salt, and pepper. Set aside.
- 3
Combine cabbage, onion, cilantro, cotija, and charred corn in a large bowl. Pour dressing over and toss to coat.
- 4
Top with chile lime seasoning and serve immediately.