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
Scale
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.
