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Mexican Street Corn Coleslaw with corn, cabbage, and cilantro in a bowl, garnished with lime, ideal summer side dish.
Alyssa

Irresistible Mexican Street Corn Coleslaw: The Ultimate Summer Side Dish

Enjoy this spicy coleslaw recipe that's perfect for summer barbecues. Bring a taste of Mexico to your table!
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Sides
Cuisine: Mexican
Calories: 180
Ingredients Method

Ingredients
  

  • 1 cup frozen corn kernels: Frozen corn is convenient and retains its sweetness. If you prefer you can use fresh corn on the cob that’s been cooked and cut off the cob.
  • 4 cups shredded green cabbage: This forms the base of your coleslaw providing crunch and a beautiful green color.
  • 2 cups shredded red cabbage: Adding red cabbage not only boosts the color but also adds a slightly sweet flavor and additional crunch.
  • 1 small jalapeno finely chopped: For a bit of heat and flavor, jalapeno is a perfect addition. Adjust the amount based on your spice tolerance.
  • 2 green onions sliced: These bring a mild onion flavor and a pop of green that complements the other ingredients.
  • 1/2 cup crumbled feta cheese: Feta adds creaminess and a salty kick making the coleslaw more indulgent.
  • 1/4 cup mayonnaise: This serves as the base for the dressing making it creamy.
  • 1/4 cup sour cream: Sour cream enhances the tanginess of the dressing.
  • 1 tablespoon fresh lime juice: Fresh lime juice brightens the flavors giving it a zesty finish.
  • 1/4 cup chopped fresh cilantro: Cilantro adds a burst of freshness and is a classic pairing with Mexican dishes.
  • 1/2 teaspoon salt: Essential for enhancing all the flavors.
  • 1/4 teaspoon smoked paprika: This adds a slight smokiness that mimics the grilled corn flavor.
  • 1/4 teaspoon chili powder: For an extra kick and depth of flavor.

Method
 

  1. Prepare the vegetables: In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, frozen corn, finely chopped jalapeno, and sliced green onions. Mix everything well to ensure even distribution of ingredients.
  2. Make the dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, fresh lime juice, salt, smoked paprika, and chili powder until smooth. This dressing is where all the flavors come together, so be sure to mix it thoroughly.
  3. Toss the coleslaw: Pour the prepared dressing over the cabbage mixture. Toss the ingredients together until everything is evenly coated with the dressing.
  4. Add the finishing touches: Gently fold in the crumbled feta cheese and chopped cilantro into the coleslaw. Be careful not to overmix to keep the feta intact.
  5. Chill before serving: Let the coleslaw sit in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld together and enhances the overall taste.