Combining crisp red and green cabbage, sweet corn, spicy jalapenos, fresh green onions, and salty cotija cheese, this Mexican Street Corn Coleslaw is a flavor explosion. The creamy, tangy dressing ties everything together, making it an irresistible dish that will win over even the most discerning palates.
Ingredients
8 cups green cabbage, shredded
2 cups red cabbage, shredded
2 cups canned corn, well drained
1 large jalapeno, diced
1/2 cup green onions, sliced
1 cup mayonnaise
1 tablespoon fresh lime juice
1/4 cup parsley, chopped
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 teaspoon chili powder
1/2 cup cotija cheese, or feta
Instructions
Prepare the Dressing: In a small mixing bowl, combine the mayonnaise, lime juice, chili powder, salt, and ground black pepper. Whisk until the ingredients are well blended. Set the dressing aside.
Shred the Cabbage: Use a vegetable peeler, food processor, or box grater to shred the green and red cabbage into thin strands. Place the shredded cabbage in a large mixing bowl.
Add Vegetables: Thinly slice the green onions and finely chop the jalapeno. Add both to the bowl with the cabbage. Chop the parsley or cilantro and add to the bowl as well.
Prepare the Corn: Ensure the corn is well drained to prevent diluting the dressing. Add the corn to the bowl with the other vegetables.
Add Cheese: Crumble the cotija cheese (or feta) and add it to the bowl.
Combine: Give the dressing a quick whisk to make sure it hasn’t settled, then pour it over the vegetables. Use tongs to toss everything together until well combined.
Chill: Transfer the coleslaw to a food-safe container with a tight-fitting lid and refrigerate for at least two hours to let the flavors meld.
Serve: Before serving, give the coleslaw one last toss to make sure the dressing is evenly distributed.
Enjoy this vibrant and flavorful Mexican Street Corn Coleslaw as a perfect side dish for any meal!