Mexican Corn Coleslaw Recipe

Preparing the Vegetables

1. Prep the Corn: If using fresh corn, grill or cook the corn on the cob until lightly charred, then cut the kernels off the cob. If using frozen corn, thaw and lightly char in a hot skillet for a smoky flavor.
2. Chop the Vegetables: Finely chop the cabbage, red bell pepper, red onion, cilantro, and jalapeño (if using).

Making the Dressing

1. Combine Ingredients: In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, lime zest, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.

Assembling the Coleslaw

1. Mix Vegetables and Corn: In a large bowl, combine the shredded cabbage, charred corn, red bell pepper, red onion, cilantro, and jalapeño.
2. Add Dressing: Pour the dressing over the vegetable mixture and toss until everything is evenly coated.
3. Add Cheese: If using, sprinkle the crumbled cotija or feta cheese over the top and gently toss to combine.

Serving

1. Chill: For the best flavor, cover the coleslaw and let it chill in the refrigerator for at least 30 minutes before serving.
2. Serve: Serve the Mexican Corn Coleslaw as a side dish with your favorite Mexican dishes, such as tacos, grilled meats, or barbecued chicken.

Conclusion

Mexican Corn Coleslaw is a delicious and colorful side dish that adds a fresh and tangy twist to any meal. The combination of crunchy cabbage, sweet corn, and creamy, spicy dressing makes it a standout dish that’s sure to impress. Enjoy this vibrant coleslaw at your next gathering or family meal!

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