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–+ servings

Mexican Street Corn Coleslaw

This Mexican Street Corn Coleslaw combines the tangy flavors of classic street corn with the crunch of fresh cabbage. It's a refreshing, creamy, and slightly spicy side dish perfect for tacos, grilled meats, or summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Mexican
Servings 6 portions
Calories 180 kcal

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.

Notes

This coleslaw is a versatile side dish that pairs wonderfully with tacos, grilled meats, or as a topping for sandwiches. Leftovers can be stored in the refrigerator for up to 2 days.

Nutrition

Calories: 180kcal
Keyword coleslaw recipe, easy summer side dish, grilled side, Mexican street corn slaw, street corn flavors
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