Description
Zesty Mexican street corn coleslaw brings summer’s boldest flavors to your picnic table. Crisp cabbage, charred corn, and tangy dressing create a refreshing side that will make your taste buds dance with delight.
Ingredients
Scale
Corn and Vegetables:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 bag (16 ounces / 454 grams) coleslaw mix (cabbage and carrots)
Dairy and Creamy Components:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup crumbled Cotija cheese (or feta)
Seasonings and Herbs:
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Combine shredded cabbage and sweet corn kernels in a spacious mixing vessel, ensuring an even distribution of ingredients.
- Craft a creamy, zesty dressing by vigorously whisking together tangy mayonnaise, rich sour cream, crumbled Cotija cheese, bright lime juice, aromatic spices, and seasonings until smooth and well-integrated.
- Gently drench the vegetable mixture with the prepared dressing, using a folding motion to guarantee comprehensive coating without crushing the delicate components.
- Seal the bowl and transfer to the refrigerator for a minimum of 30 minutes, allowing flavors to harmonize and intensify.
- Before presenting, sprinkle freshly chopped cilantro across the surface for a vibrant, herbaceous finish that elevates the overall sensory experience.
Notes
- Swap Greek yogurt for mayo to lighten up the dressing and add protein while reducing calories.
- Customize heat levels by adjusting cayenne pepper amount for mild or spicy preferences.
- Toast corn kernels briefly in a dry skillet for deeper, smokier flavor before mixing into coleslaw.
- Consider using plant-based cheese alternatives to make this recipe dairy-free and vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 190 kcal
- Sugar: 5 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg