Description
Mexican Street Corn Coleslaw is a creamy, tangy twist on traditional coleslaw. It combines crispy shredded cabbage with sweet grilled corn, cotija cheese, and a chili-lime mayo dressing — perfect as a side or a taco topper!
Ingredients
Scale
- 4 cups shredded cabbage
- 2 ears grilled corn, cut off the cob
- 1/4 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro
Instructions
- In a large bowl, combine shredded cabbage, grilled corn, cotija cheese, and chopped cilantro.
- In a small bowl, whisk together mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper.
- Pour the creamy mixture over the slaw ingredients and toss until everything is evenly coated.
- Serve chilled or immediately alongside grilled meats, tacos, or barbecue.
Notes
- For added texture, you can add diced red peppers or diced jalapeños.
- Adjust chili powder to taste for more or less heat.
- Slaw can be made a few hours in advance; refrigerate to let the flavors blend.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: mexican street corn, coleslaw, side dish, creamy, chili-lime