Mexican Street Corn Coleslaw
Elevate your summer gatherings with Mexican Street Corn Coleslaw, a vibrant blend of sweet corn, zesty lime, and creamy dressing. This colorful side dish bursts with flavor and crunch, making it the perfect companion for barbecues or cozy family dinners. Easy to prepare and guaranteed to impress, this coleslaw will have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Grilling/Boiling
- Cuisine: Mexican
Ingredients
Scale
- 4 ears fresh corn (grilled or boiled)
- 2 cups red cabbage (shredded)
- 1/2 cup mayonnaise
- 3 tbsp fresh lime juice
- 1/4 cup cilantro (chopped)
- 1 tsp chili powder
- 1/2 cup feta cheese (crumbled)
- Salt & pepper to taste
Instructions
- Grill or boil the corn until tender (about 3-5 minutes). Let cool slightly, then cut off kernels.
- In a large bowl, combine the corn and shredded cabbage.
- In a separate bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- Pour the dressing over the corn-cabbage mixture and toss gently to coat.
- Add crumbled feta cheese and chopped cilantro; stir to combine.
- Serve immediately for maximum crunch or chill in the fridge for about 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (180g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: For a lighter version, substitute Greek yogurt for mayonnaise. Add jalapeños for an extra kick or swap feta with cotija cheese for a traditional touch. Store leftovers in an airtight container in the fridge for up to three days; best enjoyed cold.