Mexican Street Corn Coleslaw

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Mexican Street Corn Coleslaw

Mexican Street Corn Coleslaw is the flavorful combination of vibrant ingredients that will awaken your taste buds and bring a festive spirit to any gathering. This dish features charred corn, crisp cabbage, and a zesty dressing, creating a delightful harmony of textures and flavors. The bright colors and rich aromas will not only tantalize your palate but also make your dining table a feast for the eyes. It’s a refreshing side that balances heat and freshness—perfect for summer barbecues or cozy family dinners. This recipe is easy to prepare and serves as a fantastic companion to grilled meats or as a standalone vegetarian delight. Let’s jump into this step-by-step recipe that will have everyone asking for seconds!

Why You’ll Love This Recipe

This Mexican Street Corn Coleslaw is a crowd-pleaser that is as easy to make as it is delicious. With minimal prep time and straightforward ingredients, it’s perfect for busy weeknights or when you’re entertaining guests. It’s a family-friendly dish that appeals to both kids and adults, making it an ideal addition to any meal. Plus, the cool, creamy dressing complements the crunch of the cabbage and the sweet, smoky flavor of the grilled corn. By opting for Greek yogurt instead of mayonnaise, you can lighten it up without sacrificing flavor.

Ingredients for Mexican Street Corn Coleslaw

• 2 cups fresh corn, kernels removed (about 2 ears, tender and sweet)
• 2 cups shredded green cabbage (for a refreshing crunch)
• 1 cup shredded red cabbage (adds color and a slight pepperiness)
• 1 small red onion, finely chopped (for a bit of sharpness)
• 1/4 cup fresh cilantro, chopped (for herby brightness)
• 1/4 cup freshly squeezed lime juice (zesty and tangy)
• 1 tsp chili powder (adjust to taste for heat)
• 1/2 cup mayonnaise (or Greek yogurt for a healthier option)
• 1/4 cup sour cream (optional for extra creaminess)

Step-by-Step Directions

1. Grill the corn: Start by preheating your grill to medium-high heat. Place the corn directly on the grill and rotate it every few minutes until the kernels are nicely charred, about 10-12 minutes. Once grilled, remove the corn from the heat and let it cool.

2. Remove kernels: After the corn has cooled down, use a sharp knife to slice down the sides of the cob to remove all the kernels. Set aside the fresh corn.

3. Prepare dressing: In a medium bowl, whisk together the mayonnaise (or Greek yogurt), sour cream (if using), lime juice, chili powder, salt, and pepper until smooth and well combined.

4. Mix salad: In a large mixing bowl, add the charred corn, green and red cabbage, chopped red onion, and cilantro. Pour the dressing over the top, and mix gently until everything is combined.

5. Season to taste: Taste the coleslaw and adjust the seasoning with additional lime juice or chili powder, as desired.

6. Chill and serve: Transfer your Mexican Street Corn Coleslaw to an airtight container. Chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld beautifully.

Tips & Tricks

• Chef’s secrets: For added flavor, consider sprinkling cotija cheese or crumbled feta on top before serving.
• Optional extras: Some diced jalapeño can add an extra kick, while diced bell peppers can add sweetness.
• Cooking hacks: If you’re short on time, you can use store-bought grilled corn, although nothing beats the smoky fresh flavor!

Serving Suggestions & Pairings

Mexican Street Corn Coleslaw is incredibly versatile. Serve it alongside grilled chicken, fish tacos, or smoky ribs for an unforgettable meal. You can also enjoy it in a burrito, atop nachos, or even as a topping in a fresh taco. For an appealing presentation, serve it in taco bowls garnished with lime wedges and fresh cilantro.

Nutritional Information

One serving of this Mexican Street Corn Coleslaw (about 1 cup) contains roughly:

• Calories: 200
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 150mg
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 5g
• Protein: 3g

It’s a delightful side dish rich in vitamins, especially vitamin C from the lime juice and cabbage.

Storing Tips & Variations for Mexican Street Corn Coleslaw

To store leftovers, keep them in an airtight container in the refrigerator for up to 3 days. This coleslaw can also be frozen, but it’s best enjoyed fresh for optimal texture. If you want to try variations, use red or green bell peppers for extra crunch, or make it vegan by substituting the mayonnaise and sour cream with plant-based alternatives. You can also experiment with different herbs like parsley or dill for a delightful twist.

Conclusion for Mexican Street Corn Coleslaw

Now that you’ve discovered how to prepare this vibrant and tasty Mexican Street Corn Coleslaw, it’s time to gather your ingredients and whip it up in your kitchen. This dish promises to elevate your meals and impress your guests with its unique and zesty flavors. Don’t miss out on making this scrumptious recipe—your taste buds will thank you!

FAQs

1. Can I use frozen corn for this recipe?
Yes, you can use frozen corn! Just make sure to thaw and drain it before adding it to the coleslaw.

2. How can I make this recipe spicier?
For added heat, you can increase the chili powder or chop fresh jalapeños and mix them into the coleslaw.

3. Is this coleslaw gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free, making it suitable for gluten-sensitive individuals.

4. Can I prepare it a day in advance?
Absolutely! Preparing it a day in advance allows the flavors to meld together, enhancing the taste.

5. What can I serve with Mexican Street Corn Coleslaw?
This coleslaw pairs well with grilled meats, tacos, or even alongside a spicy chili for a complete meal!

Mexican Street Corn Coleslaw

A vibrant and flavorful coleslaw featuring charred corn, crisp cabbage, and a zesty dressing, perfect for summer barbecues and family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: Mexican

Calories: 200

Ingredients Method Notes

Ingredients

  

For the Coleslaw

• 2 cups fresh corn, kernels removed (about 2 ears) Tender and sweet
• 2 cups shredded green cabbage For a refreshing crunch
• 1 cup shredded red cabbage Adds color and a slight pepperiness
• 1 small red onion, finely chopped For a bit of sharpness
• 1/4 cup fresh cilantro, chopped For herby brightness

For the Dressing

• 1/4 cup freshly squeezed lime juice Zesty and tangy
• 1 tsp chili powder Adjust to taste for heat
• 1/2 cup mayonnaise Or Greek yogurt for a healthier option
• 1/4 cup sour cream Optional for extra creaminess

Method

 

Preparation

1. Preheat your grill to medium-high heat.
2. Place the corn directly on the grill and rotate it every few minutes until the kernels are nicely charred, about 10-12 minutes.
3. Once grilled, remove the corn from the heat and let it cool.
4. After cooling, use a sharp knife to slice down the sides of the cob to remove all the kernels. Set aside.

Dressing Preparation

1. In a medium bowl, whisk together the mayonnaise (or Greek yogurt), sour cream (if using), lime juice, chili powder, salt, and pepper until smooth and well combined.

Mixing the Coleslaw

1. In a large mixing bowl, add the charred corn, green cabbage, red cabbage, chopped red onion, and cilantro.
2. Pour the dressing over the top, and mix gently until everything is combined.

Seasoning and Serving

1. Taste the coleslaw and adjust the seasoning with additional lime juice or chili powder, as desired.
2. Transfer the coleslaw to an airtight container and chill in the refrigerator for at least 30 minutes before serving.

Notes

For added flavor, consider sprinkling cotija cheese or crumbled feta on top before serving. You can also add diced jalapeño for extra kick or diced bell peppers for sweetness.

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