Description
A fresh twist on classic coleslaw with the bold flavors of Mexican street corn. Perfect for summer barbecues and potlucks.
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 cup crumbled cotija cheese
- 2 tbsp chopped fresh cilantro
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a large bowl, combine green and red cabbage with corn kernels.
- In a separate bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and minced garlic.
- Pour dressing over cabbage and corn. Toss until evenly coated.
- Add cotija cheese and cilantro. Mix gently.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving.
Notes
- For extra crunch, add diced jalapeños.
- Replace cotija with feta if unavailable.
- Best served cold.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican