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To make this tasty coleslaw, you need simple yet fresh ingredients. Here’s what you’ll need: - 4 cups green cabbage, shredded - 2 cups cooked corn kernels (fresh or canned) - 1 cup red bell pepper, diced - 1/2 cup red onion, finely chopped - 1/2 cup cotija cheese, crumbled (or feta as a substitute) - 1/4 cup fresh cilantro, chopped - 1/2 cup mayonnaise - 2 tablespoons lime juice - 1 teaspoon chili powder - 1 teaspoon garlic powder - Salt and pepper to taste These ingredients give the coleslaw its crunchy texture and bright flavor. The cabbage and corn shine together, while the peppers add color and sweetness. The cotija cheese adds a creamy touch. You can take this coleslaw to the next level by adding a few optional ingredients. Here are some ideas: - Jalapeños for heat - Avocado for creaminess - Black beans for protein - Corn chips for crunch - Extra lime juice for zest Feel free to get creative! These add-ins can enhance flavors and textures. This coleslaw is not only delicious but also offers nutrition. Here’s a quick overview: - Calories: About 200 per serving - Protein: 5 grams - Fiber: 3 grams - Fat: 10 grams - Carbs: 25 grams The fresh veggies provide vitamins, and the cheese adds calcium. You can enjoy this dish as a side or a light meal. Start by shredding the green cabbage. You need about 4 cups. Use a sharp knife or a box grater for this task. Next, grab 2 cups of cooked corn kernels. You can use fresh corn or canned corn. Then, dice one cup of red bell pepper. This will add a nice crunch and color. Finally, finely chop half a cup of red onion. This will give your coleslaw a great flavor. In a separate bowl, combine half a cup of mayonnaise and 2 tablespoons of lime juice. Whisk them together until smooth. Next, add 1 teaspoon of chili powder and 1 teaspoon of garlic powder. Don’t forget to add salt and pepper to taste. Mix it all well until the dressing is creamy and flavorful. Now, combine the vegetable mixture with the dressing. Pour the dressing over the cabbage, corn, bell pepper, and onion. Toss everything gently. You want each piece to be coated well. After that, add half a cup of crumbled cotija cheese and a quarter cup of chopped cilantro. Mix gently again to incorporate these last ingredients. Let the coleslaw chill in the fridge for 15 to 20 minutes. This lets all the flavors blend together. Serve it cold for a tasty side dish! You can easily make this coleslaw your own. Try adding diced jalapeños for heat. Grated carrots add color and sweetness. You can swap the cotija cheese for feta or even goat cheese. If you like crunch, toss in some chopped nuts. Each tweak brings a new taste! Start by washing all your veggies. This step is key for freshness. Shred the cabbage thinly for the best texture. Dice the red bell pepper small for even bites. If using fresh corn, grill it first for a smoky flavor. Prepping ahead makes assembly quick and easy. Serve the coleslaw cold for the best taste. It pairs well with grilled meats like chicken or steak. Use it as a topping for tacos or burritos. For a fiesta feel, add lime wedges on the side. This coleslaw brings color and joy to any meal! {{image_2}} To add some heat to your coleslaw, try the spicy version. You can use more chili powder or add diced jalapeños. This gives a nice kick. It works well with the creamy dressing. You can also mix in some hot sauce if you like. Adjust the spice to fit your taste. This variation is great for those who enjoy bold flavors. For a vegan twist, swap out the mayonnaise for a plant-based option. You can use vegan mayo or a blend of cashews and lemon juice. It keeps the creamy texture while being dairy-free. For cheese, try using nutritional yeast. This adds a cheesy flavor without using dairy. You can also pack in more veggies, like shredded carrots or radishes. If you want more protein, add grilled chicken. Cook the chicken and slice it thinly. Toss it in with the coleslaw before serving. This makes it a complete meal. The chicken pairs well with the flavors of the coleslaw. It also adds a nice texture. You can use any protein you like, such as shrimp or tofu, too. To keep your Mexican street corn coleslaw fresh, place it in an airtight container. Make sure the lid seals tightly. This helps prevent air from getting in and keeps the flavors strong. Store it in the fridge for up to three days. For best taste, eat it within this time. If you know you won't finish it, consider other options. You can freeze coleslaw, but with some notes. The texture may change after thawing. To freeze, place coleslaw in a freezer-safe bag or container. Remove as much air as possible. Label the bag with the date. It can last for about two months in the freezer. When ready to eat, thaw in the fridge overnight. Once thawed, mix it well before serving. Coleslaw tastes best when fresh. In the fridge, it stays good for about three days. After this, the cabbage may become soggy, and flavors fade. Always check for any off smells or changes in color. If you see these signs, it’s best to discard it. For frozen coleslaw, use it within two months for optimal flavor. Yes, you can use frozen corn. It is convenient and saves time. Just thaw it first. Drain any extra water before mixing it with the other ingredients. Frozen corn gives a nice sweet taste, just like fresh corn. Cotija cheese is a crumbly, salty cheese from Mexico. It adds a great flavor to the coleslaw. If you can't find cotija, you can use feta cheese as a substitute. Feta will give a similar salty taste but has a creamier texture. The coleslaw lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. The flavors will blend and get even better over time. Just give it a good stir before serving again. This blog post covered how to make Mexican street corn coleslaw, including ingredients, tips, and storage methods. We explored the main ingredients and optional add-ins for more flavor. I shared step-by-step instructions for easy prep and assembly. With variations like spicy or vegan options, you can enjoy this dish your way. Remember to store leftovers properly for the best taste. Enjoy making and sharing this tasty coleslaw!

Mexican Street Corn Coleslaw

Elevate your summer gatherings with this delicious Mexican Street Corn Coleslaw! Bursting with fresh flavors from crunchy cabbage, sweet corn, and zesty lime, this easy recipe is a must-try. Perfect as a side dish for barbecues or picnics, it’s ready in just 35 minutes. Don’t miss out on this tasty twist!
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Ingredients
  

4 cups green cabbage, shredded

2 cups cooked corn kernels (fresh or canned)

1 cup red bell pepper, diced

1/2 cup red onion, finely chopped

1/2 cup cotija cheese, crumbled (or feta as a substitute)

1/4 cup fresh cilantro, chopped

1/2 cup mayonnaise

2 tablespoons lime juice

1 teaspoon chili powder

1 teaspoon garlic powder

Salt and pepper to taste

Instructions
 

In a large mixing bowl, combine the shredded cabbage, corn kernels, diced red bell pepper, and chopped red onion.

    In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper until smooth and well combined.

      Pour the dressing over the cabbage and corn mixture, tossing gently to coat all ingredients evenly.

        Add the crumbled cotija cheese and chopped cilantro, and mix gently to incorporate.

          Taste and adjust seasoning, if necessary, adding more salt, pepper, or lime juice as desired.

            Let the coleslaw sit for about 15-20 minutes in the refrigerator to allow the flavors to meld.

              Serve chilled and enjoy!

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6