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If you’re craving a fresh, vibrant dish that bursts with flavor and color, you are going to love this Mexican Corn Coleslaw Recipe. Combining crisp shredded cabbage with sweet corn kernels, zesty lime, and a creamy, spiced dressing, this salad delivers a perfect balance of textures and bold tastes. It’s an easy-to-make crowd-pleaser that brightens up any meal with its lively, authentic Mexican flair and a delightful hint of cotija cheese. Whether you want a quick side for your tacos or a refreshing salad to enjoy on its own, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
This recipe keeps things simple with just a handful of essentials, each ingredient playing a crucial role in building layers of flavor, texture, and vibrant color. The combination brings that classic Mexican flair straight to your table with minimal fuss.
- 2 cups shredded cabbage: Provides a crunchy, refreshing base full of body and bite.
- 1 cup corn kernels: Adds sweetness and a pop of vibrant yellow to contrast the cabbage.
- 1/2 cup mayonnaise: Creates the creamy, luscious dressing that ties everything together.
- 2 tablespoons lime juice: Injects bright acidity and helps wake up all the flavors.
- 1/4 cup chopped cilantro: Brings fresh herbal notes with a touch of traditional Mexican character.
- 1/2 teaspoon chili powder: Adds a warm and mild kick, perfect for that subtle smoky heat.
- 1/2 teaspoon cumin: Deepens the flavor with earthy, slightly nutty undertones.
- 1/4 teaspoon garlic powder: Enhances the savory complexity without overpowering.
- 1/4 teaspoon salt: Balances all the ingredients and amplifies the natural flavors.
- 1/4 teaspoon black pepper: Provides just the right touch of sharp warmth.
- 1/2 cup crumbled cotija cheese: Finishes the dish with a salty, tangy richness that melts slightly into the slaw.
How to Make Mexican Corn Coleslaw Recipe
Step 1: Prep Your Cabbage
Start by shredding the cabbage into thin, delicate strips. Whether you use a knife or mandoline slicer, aim for fine shreds that will absorb the dressing beautifully and provide that satisfying crunch in every bite.
Step 2: Combine Cabbage and Corn
Transfer your shredded cabbage to a large mixing bowl and add the sweet corn kernels. The corn’s juicy burst pairs perfectly with the crisp cabbage, creating a colorful, fresh base for your coleslaw.
Step 3: Prepare the Dressing
In a small bowl, whisk together the mayonnaise and freshly squeezed lime juice until you get a smooth, creamy sauce. This mix will bring brightness and a tangy creaminess that elevates the whole dish.
Step 4: Mix Dressing With Vegetables
Pour your creamy lime mayonnaise dressing over the cabbage and corn mixture. Gently toss it all together to ensure every shred and kernel is evenly coated without losing any crunch.
Step 5: Add Herbs and Spices
Finely chop your cilantro and add it to the bowl, then sprinkle in chili powder, cumin, garlic powder, salt, and black pepper. These spices build authentic Mexican flavors with a gentle, earthy warmth that makes your taste buds sing.
Step 6: Toss and Crumble Cheese
Give everything a careful toss to blend the herbs and spices throughout the slaw. Then sprinkle the crumbled cotija cheese on top, mixing it delicately to keep its crumbly texture intact while allowing its tangy saltiness to infuse the salad.
Step 7: Chill and Meld
Cover your bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This rest time lets the flavors harmonize and the cabbage soften slightly, resulting in a perfectly balanced Mexican Corn Coleslaw Recipe ready to enjoy.
How to Serve Mexican Corn Coleslaw Recipe
Garnishes
Fresh garnishes like a few extra cilantro leaves, a sprinkle of cotija cheese, or a wedge of lime on the side add brightness and visual appeal. These touches make your coleslaw feel even more special and inviting at the table.
Side Dishes
This Mexican Corn Coleslaw Recipe shines when paired with grilled meats, especially smoky carne asada or chicken tacos. It also makes a refreshing counterpoint to spicy dishes and pairs beautifully with black beans and rice for a complete meal.
Creative Ways to Present
For a fun twist, try serving the slaw in small cups as a taco topping station component or use it as a filling for tostadas. You can also pile it onto grilled corn on the cob for a double corn delight with an added crunch.
Make Ahead and Storage
Storing Leftovers
Keep your Mexican Corn Coleslaw Recipe in an airtight container in the refrigerator. It stays fresh for up to 2 days, and the flavors often deepen overnight, making it even better the next day.
Freezing
Because of the fresh vegetables and creamy dressing, this coleslaw is best enjoyed fresh and does not freeze well. Freezing can cause the cabbage and corn to become mushy and watery once thawed.
Reheating
This coleslaw is meant to be served chilled or at room temperature. There is no need to reheat it; just give it a gentle stir before serving to refresh the dressing and redistribute the flavors.
FAQs
Can I substitute the mayonnaise for a healthier option?
Absolutely! You can try using Greek yogurt or a plant-based mayo to lighten up the dish without sacrificing creaminess. Just keep in mind that these alternatives might alter the flavor profile slightly.
Is this recipe spicy?
This Mexican Corn Coleslaw Recipe has a gentle warmth thanks to the chili powder and black pepper, but it’s not overly spicy. You can easily adjust the spice level up or down to match your taste.
Can I make this ahead of a party?
Yes! Preparing this slaw a few hours ahead (or even the night before) is a great idea. Just keep it covered and chilled to maintain freshness and crunch when it’s time to serve.
What’s cotija cheese, and can I substitute something else?
Cotija is a crumbly, salty Mexican cheese that adds a lovely tangy flavor here. If you can’t find it, feta cheese makes a fine substitute, providing a similar texture and flavor profile.
Can I add other vegetables to this recipe?
Definitely! Diced red bell peppers or thinly sliced red onions add extra color and crunch. Just be mindful not to overpower the delicate balance of flavors in this Mexican Corn Coleslaw Recipe.
Final Thoughts
There’s just something so delightful about this Mexican Corn Coleslaw Recipe – it’s fresh, creamy, and packed with vibrant flavors that never get old. Easy to whip up and incredibly versatile, it’s a dish you’ll find yourself returning to again and again. So go ahead, try it out, and watch how it becomes a beloved staple in your kitchen and at your table.
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Mexican Corn Coleslaw Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 0m
- Total Time: 0h 45m
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Description
This vibrant Mexican Corn Coleslaw combines crunchy shredded cabbage and sweet corn kernels with a tangy lime and mayonnaise dressing, enhanced by aromatic spices and fresh cilantro. Topped with crumbly cotija cheese, it’s a refreshing and flavorful side dish perfect for accompanying any Mexican-inspired meal.
Ingredients
Vegetables
- 2 cups shredded cabbage
- 1 cup corn kernels
- 1/4 cup chopped cilantro
Dressing & Seasonings
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 1/2 cup crumbled cotija cheese
Instructions
- Shred the cabbage: Use a sharp knife or mandoline slicer to cut the cabbage into thin, even strips, ensuring a consistent texture for the slaw.
- Combine vegetables: Place the shredded cabbage into a large mixing bowl, then add the corn kernels, preparing the base for the slaw.
- Make the dressing: In a small bowl, mix together mayonnaise and lime juice until smooth and well combined, creating a tangy and creamy dressing.
- Add dressing and herbs: Pour the dressing over the cabbage and corn, then add finely chopped cilantro to infuse fresh herbs into the slaw.
- Season: Sprinkle chili powder, cumin, garlic powder, salt, and black pepper evenly over the ingredients to introduce warmth and depth of flavor.
- Toss gently: Mix the slaw carefully until all ingredients are evenly coated without bruising the cabbage or breaking the corn kernels.
- Add cheese: Sprinkle crumbled cotija cheese over the slaw and fold it in gently, maintaining the cheese’s texture.
- Adjust seasoning: Taste the slaw and add extra salt or lime juice if needed to balance flavors.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the slaw to chill.
- Serve: Present the Mexican Corn Coleslaw chilled as a fresh and flavorful side dish alongside your favorite Mexican entrees.
Notes
- For extra crunch, you can add sliced radishes or diced bell peppers.
- To make it vegan, substitute mayonnaise with vegan mayo and omit cotija cheese or use a vegan cheese alternative.
- This coleslaw tastes best after chilling to let the flavors develop.
- Adjust the spice levels by increasing or decreasing chili powder according to your preference.
- Use fresh lime juice for the best flavor impact.
