Mexican Street Corn Coleslaw: A Refreshingly Zesty Treat

Mexican Street Corn Coleslaw is a vibrant, no-cook dish made with crunchy cabbage and sweet corn in a creamy, zesty dressing.

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Prep Time 15

Chilling Time 30

Total Time 45

Servings: 4 cups

Course: Salad

Cuisine: Mexican

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Slaw

2 cups Fresh or Frozen Corn Grill fresh for smoky flavor.
4 cups Cabbage Shredded, use green or red.
0.5 cups Red Onion Finely chopped.
0.5 cups Cilantro Roughly chopped, optional.

For the Dressing

0.5 cups Mayo Can substitute with vegan mayo.
0.5 cups Sour Cream Can opt for vegan sour cream.
2 tablespoons Fresh Lime Juice Freshly squeezed is best.
1 teaspoon Chili Powder Adjust to taste.
1 teaspoon Garlic Powder

To Finish

0.5 cups Cotija Cheese Crumbled, can substitute with feta or Parmesan.

Equipment

Grill
Mixing Bowl
Spatula

Method

Preparation Steps

Preheat the grill to medium-high heat. Grill fresh corn for 5–7 minutes until charred and tender or cook frozen corn according to package before cooling.
In a bowl, whisk together mayo, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
In a large bowl, combine shredded cabbage, grilled corn, red onion, and cilantro. Toss gently.
Pour the dressing over the vegetable mixture and toss until evenly coated.
Gently fold in cotija cheese, being careful not to overmix.
Serve immediately or chill for 30 minutes for better flavor melding.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 250mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 25mgCalcium: 80mgIron: 1mg

Notes

Use fresh or high-quality ingredients for the best taste. Adjust spices according to heat preference. Store leftovers in an airtight container for up to 3 days.

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