Mexican Street Corn Coleslaw
This Mexican Street Corn Coleslaw is a vibrant twist on classic coleslaw, combining the bold flavors of roasted corn, fresh cilantro, and tangy lime juice with a creamy dressing. The addition of Cotija cheese adds a salty, rich finish that complements the smoky spices. It’s the perfect side dish for BBQs, tacos, or any summer meal. Easy to make in just 15 minutes, this coleslaw is a refreshing and flavorful addition to your menu. Serve it chilled or at room temperature for a delicious, crowd-pleasing dish.
Ingredients:
– 4 cups shredded cabbage (green or purple)
– 1 cup shredded carrots
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped red onion
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1/4 cup lime juice (about 2 limes)
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cumin
– 1 teaspoon garlic powder
– 1/2 teaspoon salt (or to taste)
– 1/4 teaspoon black pepper
– 1/4 cup crumbled Cotija cheese (plus extra for garnish)
– 2 cups roasted corn kernels (fresh, frozen, or canned)
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