Description
A flavorful and refreshing coleslaw inspired by Mexican street corn, perfect for summer gatherings.
Ingredients
Scale
- 4 ears of fresh corn, cleaned and grilled
- 2 cups red cabbage, shredded
- 2 cups green cabbage, shredded
- ½ cup cotija cheese (or queso fresco)
- ⅓ cup chopped red onion
- ⅓ cup cilantro, finely minced
- 1 or 2 jalapenos, seeded and diced very small
- ½ cup mayonnaise
- ½ cup Mexicana crema or sour cream
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt, plus more to taste
Instructions
- Grill corn as desired, then shear the corn from the ears and add it to a large bowl.
- Add the red and green cabbages, cotija cheese, red onions, cilantro, and jalapenos to the bowl and stir to combine.
- In a medium bowl, whisk together the mayonnaise, Mexicana crema (or sour cream), lime juice, cumin, smoked paprika, chili powder, and salt until smooth.
- Pour the dressing over the vegetable mixture and stir to coat evenly.
- Taste for seasoning, adding more salt or spices as needed.
- Cover and refrigerate the coleslaw until chilled.
- Before serving, optionally garnish with additional cilantro, cheese, or fresh parsley.
Notes
- For grilling corn, follow instructions provided in related posts.
- Jalapenos can be adjusted based on spice preference.
- If cotija or queso fresco is unavailable, crumbled feta can be used or omitted.
- This dish can be made up to 24 hours in advance, but may become ‘soupy’ as it sits.
- Leftovers will keep in the fridge for 3-5 days but may become softer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg