This Mexican Street Corn Coleslaw combines vibrant textures and bold flavors with a tangy, creamy dressing that adds an unexpected twist to the traditional coleslaw. Crisp shredded cabbage meets the sweetness of corn, a gentle kick from jalapeños, and the savory richness of Cotija cheese. It’s a perfect side dish for summer barbecues, Mexican-themed meals, or whenever you want to add a splash of excitement to your menu. This coleslaw is a true crowd-pleaser with every refreshing and flavorful bite!
Why You’ll Love This Recipe
- Perfect Blend of Fresh and Creamy: With both green and red cabbage, you get a colorful mix and satisfying crunch that pairs wonderfully with the creamy dressing.
- Zesty Flavor with a Kick: Lime juice, jalapeños, and chili powder bring a burst of flavor with a slight heat that keeps each bite exciting.
- A True Mexican-Inspired Twist: Cotija cheese adds a unique, salty taste that complements the other ingredients and gives a nod to Mexican street corn’s traditional flavors.
Ingredients Breakdown
- Green Cabbage (8 cups, shredded): The base of the coleslaw, providing volume, crunch, and a mild flavor that absorbs the dressing.
- Red Cabbage (2 cups, shredded): Adds vibrant color, a slightly peppery flavor, and an extra nutritional boost.
- Corn (2 cups, drained): Whether you use canned, frozen, or fresh corn, this ingredient brings natural sweetness and juiciness.
- Jalapeño (1 large, diced): Adds a gentle spice that’s just enough to make the salad interesting without overpowering it.
- Green Onions (1/2 cup, sliced): Mild and slightly sweet, green onions balance the flavors with a bit of freshness.
- Cotija Cheese (1/2 cup, crumbled): This crumbly, slightly salty Mexican cheese adds depth and richness to the dish. If unavailable, feta cheese is a good substitute.
- Parsley or Cilantro (1/4 cup, chopped): Adds freshness and a bright flavor that complements the creamy dressing.
Dressing Ingredients
- Mayonnaise (1 cup): Creates a rich, creamy texture that binds the salad together.
- Lime Juice (1 tablespoon): Adds acidity and brightness, balancing the richness of the mayo and bringing out the flavors of the other ingredients.
- Chili Powder (1/2 teaspoon): Provides warmth and a subtle hint of spice, giving the salad its Mexican-inspired flavor.
- Salt (1/4 teaspoon): Enhances the flavors of the vegetables and balances the sweetness of the corn.
- Black Pepper (1/2 teaspoon, ground): Adds just the right amount of sharpness to the dressing.
Step-by-Step Preparation
Step 1: Prepare the Dressing
- Combine Dressing Ingredients: In a small mixing bowl, add 1 cup of mayonnaise, 1 tablespoon of fresh lime juice, 1/2 teaspoon of chili powder, 1/4 teaspoon of salt, and 1/2 teaspoon of ground black pepper.
- Whisk Thoroughly: Use a whisk to mix the dressing until smooth and fully combined. This ensures a consistent flavor in every bite.
- Set Aside: Let the dressing sit to allow the flavors to blend while you prepare the remaining ingredients.
Step 2: Shred the Cabbage
- Shred Green and Red Cabbage: Use a vegetable peeler, mandoline slicer, or sharp knife to create long, thin strands of green and red cabbage. Aim for a total of about 8 cups of green cabbage and 2 cups of red cabbage.
- Place in a Large Bowl: Transfer the shredded cabbage to a large mixing bowl.
Step 3: Prepare the Vegetables
- Slice Green Onions: Thinly slice 1/2 cup of green onions and add them to the bowl with the cabbage.
- Dice the Jalapeño: Dice 1 large jalapeño (remove seeds for less heat if desired) and add it to the bowl. This step allows you to adjust the level of spice to your preference.
- Chop Parsley or Cilantro: Finely chop 1/4 cup of parsley or cilantro for an added burst of freshness. Add it to the cabbage mixture.
Step 4: Add the Corn and Cheese
- Drain Corn Thoroughly: Ensure that the corn is well-drained to avoid watering down the dressing. If you’re using fresh corn, cook and cool it before adding it to the bowl.
- Add Corn and Cheese to the Bowl: Add the 2 cups of drained corn and 1/2 cup of crumbled Cotija cheese (or feta) to the cabbage mixture.
Step 5: Toss with Dressing
- Whisk the Dressing Again: Before pouring, give the dressing another quick whisk to make sure it’s well-mixed.
- Pour and Toss: Drizzle the dressing over the cabbage mixture. Use tongs to toss the salad, ensuring every ingredient is well-coated.
Step 6: Chill and Serve
- Transfer to a Container: Place the coleslaw in a food-safe container with a tight-fitting lid.
- Chill: Refrigerate the coleslaw for at least 2 hours to allow the flavors to meld and the cabbage to soften slightly.
- Toss Before Serving: Just before serving, give the salad a final toss to redistribute any dressing that may have settled at the bottom.
Serving Suggestions
This Mexican Street Corn Coleslaw is a versatile dish that pairs well with various entrees:
- Serve with Grilled Meats: Pairs beautifully with grilled chicken, beef, or pork, adding a fresh and crunchy contrast.
- Taco Topping: Use it as a topping for tacos or burritos for an added crunch and flavor.
- With Burgers or Sandwiches: Serve as a side with burgers or BBQ sandwiches for a refreshing bite.
- At a Picnic or Potluck: This coleslaw travels well, making it a fantastic option for potlucks, picnics, and gatherings.
Storage and Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.
- Making Ahead: For a crispier texture, store the dressing separately and combine it with the vegetables just before serving.
- Avoid Freezing: Freezing is not recommended as it will affect the texture of the cabbage and other ingredients.
Nutritional Benefits of Mexican Street Corn Coleslaw
This coleslaw is both delicious and nutritious:
- High in Fiber: Cabbage, corn, and vegetables offer ample fiber, aiding digestion and providing a feeling of fullness.
- Rich in Antioxidants: Red cabbage, jalapeños, and fresh lime juice contribute antioxidants, supporting immune health.
- Good Source of Healthy Fats: The mayonnaise provides a base of healthy fats, while olive oil can be used as a lighter alternative.
- Low-Calorie and Nutrient-Dense: At 112 calories per serving, this coleslaw is nutrient-rich without being calorie-dense, ideal for balanced diets.
Frequently Asked Questions
- Can I use a different cheese?
- Yes, feta cheese is a great substitute for Cotija if it’s unavailable. Both have a crumbly texture and a salty flavor that work well with this salad.
- How can I adjust the spice level?
- For less heat, remove the seeds from the jalapeño or substitute with a milder pepper. For more heat, consider adding a second jalapeño or a pinch of cayenne.
- Is there a lighter dressing option?
- Greek yogurt or a mix of Greek yogurt and mayonnaise can be used to lighten the dressing without sacrificing creaminess.
A Few Final Tips for Success
- Use Fresh Ingredients: Fresh cabbage, jalapeños, and cilantro make a big difference in flavor and texture.
- Shred Cabbage Finely: Thin shreds of cabbage allow for an even coating of dressing and a more enjoyable texture.
- Allow Time for Chilling: This coleslaw benefits from at least a 2-hour chill time for the flavors to blend perfectly.
Whether you’re serving it as a light lunch, a side dish, or a topping for your favorite Mexican-inspired dishes, this Mexican Street Corn Coleslaw is sure to add color, crunch, and flavor to your table. With its balance of creaminess, spice, and zesty lime, it’s as delicious as it is visually appealing.
Mexican Street Corn Coleslaw
Crisp red and green cabbage, sweet corn, spicy jalapenos, fresh green onions, and salty cotija cheese all meet in the middle to create this most delicious Mexican Street Corn Coleslaw. With its creamy, zingy, and tart dressing, this coleslaw will most definitely please the toughest critic!
Prep Time 30 mins
Total Time 2 hrs 30 mins
Servings 12 servings
Calories 112kcal
Ingredients
8 cups shredded green cabbage
2 cups shredded red cabbage
2 cups canned corn, well drained
1 large jalapeno, diced
1/2 cup sliced green onions
1 cup mayonnaise
1 tablespoon fresh lime juice
1/4 cup chopped parsley
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 teaspoon chili powder
1/2 cup cotija cheese, or feta
Instructions
Start with preparing the dressing for the coleslaw. Measure the mayonnaise, lime juice, chili powder, salt, and ground black pepper into a small mixing bowl. Whisk until well combined and set the dressing aside.
Use a vegetable peeler to shred the cabbage into long thin strands. You can also use a food processor or a box grater to shred the cabbage. Place the cabbage into a large mixing bowl.
Next, chop the green onions thinly and finely chop the jalapeno. Add both to the bowl with the cabbage.
Chop the parsley or cilantro, if using, and add that to the bowl too.
No matter if you’re using canned corn, frozen corn or cooked fresh corn, be sure to drain it well. If your corn is wet, it will dilute the dressing. Add the corn to the bowl.
Add in the cheese.
Finally, whisk the dressing mixture again, ensuring that nothing has settled to the bottom.
Pour this mixture over the vegetables and toss well with tongs until thoroughly mixed.
Transfer to a food-safe container with a tight-fitting lid and refrigerate for at least two hours. Before serving, toss once more.
Nutrition
Calories: 112kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 219mg | Potassium: 196mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1868IU | Vitamin C: 25mg | Calcium: 33mg | Iron: 0.5mg