Cabbage, juicy corn, carrots with hue that stand out blended with a caressing remaining creamy cole slaw laden with a massive and tang vertex through lime, jalapeno, and cotija means you are watching the street-borne corn that abounds at the grills and roll-out taco shops. An instant refreshing salad base can be a sure repast with a kind of loose filling with your favorite veggies. Crunchy cabbage, sweet corn, and vibrant carrots all dreamed out with a creamy, tangy dressing infused with lime, chili, and cotija. It’s a perfect side dish to anything you decide to serve- from tacos and barbecue to a simple refreshing salad. Doesn’t just the whole mix of textures and flavors seem appealing to your appetite?
Why You’ll Love This Recipe
Rangy Flavors style: lime, chili powder, and cilantro bring up a fresh, spicy finish on each bite.
Easy to Make: recipes are quick takes that can be whipped up in minutes from stuff you already have at home.
Versatile Side Dish: undoubtedly adds a delightful relief to accompany tacos, but at the same time will relish in the taste of your grilled chicken, steak, or even burgers.
Crowd-Pleaser: It’s perfect for carefree and satisfying eatouts, family dinners, or even the restaurants.
Customizable: The cooking experience does not stop when it comes to adding a bit more spice or laying an extra shot of my vegetables for personal preference or dietary requirements.
Key Ingredients
Green Cabbage: Shredded green cabbage provides a sturdy, crunchy base that is able to withstand the creamy dressing.
Corn Kernels: The sweet corn gives an extra burst of aroma and crunch. Use fresh, frozen, or canned, but be sure to drain and rinse if canned.
Carrots: Shredded carrots add a nice sweetness and a good splash of color.
Mayonnaise: Mayonnaise gives this creamy coleslaw its natural cohesiveness and deep, melting richness to pull all the different constituents together.
Sour Cream: Sour cream is the yin to the mayo’s yang, with its tangy creaminess that gives a lighter feel to the dressing.
Cotija Cheese: This crumbly Mexican cheese provides a salty twang that binds the sweet corn and the lime together.
Lime Juice: Freshly squeezed lime juice adds zest to the dish and links up the Mexican flavors.
Chili Powder: Offers just a bit of smoky heat intrinsic to the Mexican context.
Garlic: Minced fresh garlic really updates the dressing by underpinning the aroma with some honest, intense notes.
Fresh Cilantro: Chopped cilantro; a tad more oxygen supply will render the dressing even fresher with the now-rounder fresh herbaceous notes and a quick flourish of green color to this slaw.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Instructions:
Step 1: Prepare the Vegetables
Combine Ingredients:
In a large mixing bowl, combine:
3 cups of shredded cabbage
1 cup of corn (canned, fresh, or frozen, thawed if needed)
1 cup of shredded carrots
Toss gently to mix the vegetables evenly.
Step 2: Make the Dressing
Whisk Ingredients:
In a separate bowl, whisk together:
½ cup mayonnaise
¼ cup sour cream
½ cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice (about 1 lime)
1 clove minced garlic
½ teaspoon chili powder
Mix until the dressing is smooth and all ingredients are well incorporated.
Step 3: Combine the Ingredients
Dress the Slaw:
Pour the prepared dressing over the vegetable mixture in the large bowl.
Toss thoroughly until the vegetables are evenly coated with the dressing.
Season:
Taste and season the slaw with salt and pepper to your preference.
Step 4: Chill and Serve
Chill:
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This allows the flavors to meld and enhances the taste.
Serve:
Before serving, garnish with additional chopped cilantro and crumbled cotija cheese for extra flavor and visual appeal.
Enjoy:
Serve cold as a side dish for tacos, grilled meats, or as a refreshing addition to any meal!
Serving Suggestions
Tacos and Burritos: This coleslaw is perfect for fish tacos or carne asada or carnitas.
Grilled Proteins: Goes well with grilled chicken, steak, or shrimp as a refreshing option.
BBQ Favorites: Refreshing side to ribs, pulled pork, or smoked brisket.
Sandwich Topping: Give a nice crisp to your burgers, sandwiches, or sliders.
Storage Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The taste will develop over time-but the texture is supposedly best within that first day or two.
Make Ahead: You could wrap some salad and dressing separately and complete the mix right ahead of serving for the crispy and clean taste.
Variations
Budgeted enhancements: For an added heat burst, add cayenne pepper or thin hot sauce to the dressing.
Avocado trails: Add in some chopped avocados into the dressing for an even fresher and creamier take.
Low-cal fast: Use low-fat dressings or substitute full-fat oils and mayonnaise with the lower-fat versions–or better, go with Greek yogurt for the better-for-you options.
Veggie extra: Chop small-colored bell peppers, raw red cabbage, or sliced jalapeños for color and crunch.
Elote-Style: Grill the corn kernels before adding them to the coleslaw for a smoky and charred taste.
Conclusion
The combination of street corn and cole-slaw style makes it a bold savory attack. This one is definitely going to lead the parade. It could work as a taco mater carefully put over a barf-style hotbuted with sizzling meat, or as a pop-up of greens on a full dinner table. Either way, you cannot let this coleslaw go unsampled from your kitchen. Some of the festive zesty flavors of street-style Mexican corn will render your slaw delights deeper.
Mexican Street Corn Coleslaw
Ingredients
- 4 cups shredded green cabbage
- 2 cups corn kernels fresh or frozen, cooked
- 1/2 cup shredded carrots
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice about 2 limes
- 2 cloves garlic minced
- 1 tsp chili powder
- salt and pepper to taste
Instructions
- In a large mixing bowl, combine shredded cabbage, corn kernels, and shredded carrots. Toss gently to mix evenly.
- In a separate bowl, whisk together mayonnaise, sour cream, cotija cheese, chopped cilantro, lime juice, minced garlic, and chili powder. Mix until smooth and well combined.
- Pour the dressing over the vegetable mixture. Toss thoroughly until the vegetables are evenly coated with the dressing. Season with salt and pepper to taste.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold, garnished with additional cilantro and cotija cheese if desired.
