Mexican Street Corn Coleslaw

When you think about summer barbecues, vibrant flavors and delightful textures come to mind. Now imagine a dish that combines the best of Mexican street food with a classic coleslaw twist. That’s right, I’m talking about Mexican Street Corn Coleslaw This crunchy, creamy salad is bursting with the essence of sweet corn, zesty lime, and just the right amount of kick from chili peppers. It’s like a fiesta in your mouth

Every bite takes me back to those sunny afternoons spent at food trucks, where the air is filled with laughter and the irresistible aroma of grilled corn. This coleslaw is perfect for picnics, barbecues, or even as a side dish during Taco Tuesday. Get ready to embark on a flavor adventure that will have your taste buds dancing

My friends couldn’t stop raving about this coleslaw at our last backyard barbecue one even asked if I could write her name in the recipe book

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Use sweet corn on the cob for maximum freshness grilling it adds a wonderful smoky flavor.
• Cabbage: I prefer green cabbage for its crunchiness, but feel free to mix in some red cabbage for color.
• Mayonnaise: A creamy base that binds everything together try using light mayo if you’re watching calories.
• Lime Juice: Freshly squeezed lime juice adds zing bottled lime juice just doesn’t cut it
• Chili Powder: Adds that necessary kick adjust according to your spice tolerance.
• Cilantro: Fresh cilantro brings brightness you can always use parsley if you’re not a fan.
• Feta Cheese: Crumbled feta lends a salty tanginess that complements the sweetness of the corn beautifully.
• Salt and Pepper: Essential for seasoning always taste as you go to get it just right.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Grill the Corn: Preheat your grill over medium-high heat. Place the shucked corn directly on the grill grates and cook until charred and tender, about 10-15 minutes. Turn occasionally for even cooking.

Prepare the Cabbage: While the corn is cooling down, finely chop your green cabbage until it’s nice and crunchy. You want those pieces small enough to blend well with other ingredients.

Create the Dressing: In a large bowl, combine mayonnaise, lime juice, chili powder, salt, and pepper. Whisk until smooth and creamy this dressing will be magic when mixed with the veggies.

Combine Ingredients: Slice the grilled corn off the cob once cooled and add it along with chopped cabbage into your dressing mixture. Toss everything together until evenly coated.

Add Finishing Touches: Gently fold in crumbled feta cheese and chopped cilantro into your coleslaw. Taste and adjust seasoning if needed it’s all about finding that perfect balance

Now all that’s left is to serve this beauty Whether it’s alongside tacos or straight from a bowl at a picnic table surrounded by laughter, enjoy every last bite of your Mexican Street Corn Coleslaw

Perfecting the Cooking Process

Begin by grilling the corn until lightly charred, then let it cool. While it’s cooling, prepare the coleslaw dressing to infuse flavors. Combine all ingredients together just before serving for maximum crunch.

Add Your Touch

Feel free to swap out mayonnaise for Greek yogurt for a lighter option. You can also toss in avocado or black beans for added creaminess and protein. Customize the spices to suit your heat preference.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Avoid reheating this dish is best served cold to maintain its fresh texture and flavor.

The first time I made this Mexican Street Corn Coleslaw, my friends couldn’t stop raving about it they even asked for seconds

FAQ

What makes this Mexican Street Corn Coleslaw unique?

This coleslaw features grilled corn, spices, and a creamy dressing that creates vibrant flavors.

Can I use frozen corn instead of fresh?

Yes, but grilling fresh corn adds an unbeatable smoky flavor that enhances the dish.

How can I make this dish spicier?

Add diced jalapeños or sprinkle cayenne pepper into the coleslaw for extra heat.

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📖 Recipe Card

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Mexican Street Corn Coleslaw

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• Author: Jennifer
• Total Time: 30 minutes
• Yield: Serves approximately 6

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Description

Mexican Street Corn Coleslaw is a vibrant and crunchy salad that brings the festive flavors of Mexican street food to your summer gatherings. This refreshing dish combines sweet grilled corn, zesty lime, and creamy dressing, making it a perfect side for barbecues, picnics, or Taco Tuesdays. With its delightful textures and lively colors, it’s sure to impress your guests and elevate any meal!

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Ingredients

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• 2 ears fresh corn (shucked)
• 4 cups green cabbage (finely chopped)
• 1/2 cup mayonnaise
• 3 tbsp lime juice (freshly squeezed)
• 1 tsp chili powder
• 1/4 cup cilantro (chopped)
• 1/2 cup feta cheese (crumbled)
• Salt and pepper (to taste)

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Instructions

1. Grill the corn over medium-high heat for about 10-15 minutes until charred. Let cool before slicing off the kernels.
2. While cooling, chop the cabbage finely.
3. In a large bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
4. Add the grilled corn and chopped cabbage to the dressing, mixing until well coated.
5. Fold in crumbled feta cheese and cilantro; adjust seasoning as needed.
6. Serve chilled alongside tacos or at your next barbecue.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1/2 cup (120g)
• Calories: 180
• Sugar: 3g
• Sodium: 250mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 10mg