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–+ servings

Mexican Corn Coleslaw

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A vibrant and crunchy Mexican Corn Coleslaw bursting with flavor, perfect for summer cookouts and potlucks.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Mexican
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 cups shredded cabbage Can use green or purple cabbage, or a mix.
  • 2 cups fresh sweet corn Canned corn is fine as a shortcut.
  • 1 medium jalapeño Optional for heat; substitute with bell pepper if desired.
  • 1/4 cup chopped cilantro Can be omitted if not preferred.
  • 1 cup mayonnaise Can substitute with Greek yogurt.
  • 1/2 cup sour cream For extra creaminess.
  • 2 tablespoons lime juice Fresh is best.
  • 1 teaspoon chili powder For flavor.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup crumbled queso fresco Optional topping; can use Cotija or feta.

Method
 

Preparation
  1. If using fresh corn, cook in a skillet with a drizzle of oil until lightly browned. If using canned or frozen, skip this step.
  2. In a large bowl, combine shredded cabbage, corn, jalapeño, and chopped cilantro.
  3. In a separate bowl, mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Adjust seasoning according to taste.
  4. Pour the dressing over the cabbage mixture and mix well. Fold in cheese last and chill for at least 30 minutes before serving.
  5. Sprinkle with extra chili powder, cilantro, or crushed tortilla chips before serving.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 2gSodium: 250mgFiber: 2gSugar: 3g

Notes

Best served chilled and enjoyed fresh. Holds up well in the fridge for 2-3 days. For maximum crunch, do not mix dressing and veggies until just before serving.
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