Mexican Street Corn Coleslaw
Mexican Street Corn Coleslaw is a vibrant twist on a classic dish that captures the essence of summer gatherings. Combining crunchy green and purple cabbage with sweet corn kernels, this coleslaw is then elevated by a creamy dressing infused with zesty lime and a hint of spice from jalapeños. Each bite offers a delightful balance of textures and flavors, making it an irresistible addition to barbecues, taco nights, or casual dinners. This recipe not only celebrates the beloved elote but also brings people together around the table for memorable moments. Enjoy this colorful slaw as a refreshing side dish that’s both easy to prepare and sure to impress!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 ½ cups corn kernels (fresh, canned, or frozen and thawed)
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup fresh cilantro, chopped
- ¼ cup cotija cheese (or feta)
- 1 jalapeño, finely diced (optional)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the shredded green cabbage and purple cabbage.
- Add the corn kernels, chopped cilantro, cotija cheese, and jalapeño (if using). Gently stir to mix.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, salt, pepper, chili powder, smoked paprika, and minced garlic until smooth.
- Pour the dressing over the cabbage mixture and toss thoroughly until everything is well-coated.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Find it online: https://cookingwitheliana.com/mexican-street-corn-coleslaw/