This Creamy Mexican Street Corn Coleslaw is a fun twist on the classic slaw! With sweet corn, crunchy veggies, and a rich dressing, it’s bursting with flavor.
This coleslaw is perfect for barbecues or taco nights. I just mix everything in one bowl, and voilà! You get a tasty side that makes everyone smile! 🌽🎉
Key Ingredients & Substitutions
Corn: Fresh corn on the cob is delicious when grilled or sautéed, adding a lovely charred flavor. If fresh corn isn’t available, frozen corn is a great time-saver! Just thaw it, and you’re good to go.
Cabages: Green and red cabbage adds crunch and color. If you prefer or have kale, it can be a nutritious alternative for a different texture. Just chop it finely.
Cheese: Cotija cheese is traditional and adds a nice salty flavor. If you can’t find it, feta cheese works well as a substitute. For a dairy-free option, try using nutritional yeast for a cheesy flavor.
Mayonnaise & Sour Cream: This combo gives the coleslaw creaminess. If you want a lighter version, you can swap half of each with Greek yogurt for more protein and a tangy taste.
How Can I Make Sure My Corn is Perfectly Charred?
Charring corn brings out its natural sweetness and adds smoky flavor. Here’s how to do it right:
- Use medium-high heat to get a nice sear. Don’t overcrowd the skillet to allow the corn to brown.
- Keep turning the corn until you see nice golden spots, about 5-7 minutes.
- Let it cool before mixing into the slaw. This prevents wilting the cabbage.
What’s the Best Way to Prepare Cabbage for Coleslaw?
Shredding your cabbage correctly is key to great texture. Here’s my go-to method:
- Cut the cabbage in half and remove the core.
- Using a sharp knife or a mandoline, slice thinly for a crisp feel in each bite.
- If you want it even softer, massage the shredded cabbage lightly with salt, which will help wilt it a bit.
How Do I Achieve the Perfect Balance of Flavor in My Dressing?
Balancing flavors is essential for a great coleslaw dressing. Here’s my advice:
- Taste as you go! Start with the suggested amounts and adjust lime juice, salt, and spices to suit your preference.
- If it feels too tangy, a touch of honey can cut through the acidity nicely.
- Let it chill in the fridge! This helps meld the flavors beautifully.
Enjoy making and tasting your Creamy Mexican Street Corn Coleslaw!
How to Make Creamy Mexican Street Corn Coleslaw
Ingredients You’ll Need:
Main Ingredients:
- 3 cups fresh corn kernels (about 4-5 ears) or frozen corn, thawed
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely chopped fresh cilantro
- 2 green onions, thinly sliced
Dressing Ingredients:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled Cotija cheese (or feta as a substitute)
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Optional: a pinch of cayenne pepper for heat
How Much Time Will You Need?
This dish will take about 15 minutes to prepare, plus at least 30 minutes for chilling in the refrigerator. This allows the flavors to meld beautifully. In total, plan for about 45 minutes before serving.
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, start by grilling or sautéing the corn kernels in a skillet over medium heat until they’re lightly charred, which takes about 5-7 minutes. Once done, set the corn aside to cool. If you’re using frozen corn, just thaw it and skip this step.
2. Mix the Veggies:
In a large mixing bowl, combine the shredded green and red cabbage, diced red bell pepper, sliced green onions, and chopped cilantro. Give it a gentle stir to mix everything together.
3. Make the Dressing:
In a separate smaller bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, pepper, and cayenne pepper (if you like some heat). This creamy dressing brings everything to life!
4. Combine Everything:
Add the cooled corn kernels to your cabbage mixture. Then, pour the creamy dressing over the top and toss gently to combine everything. Make sure all the veggies are nicely coated.
5. Add the Cheese:
Gently fold in the crumbled Cotija cheese, being careful not to break it up too much. It adds a wonderful salty kick to the dish!
6. Taste and Adjust:
Now’s the time to taste your coleslaw! If you think it needs more flavor, feel free to add more salt, pepper, or lime juice to your liking.
7. Chill the Slaw:
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This resting time helps the flavors meld and creates a deliciously creamy coleslaw.
8. Serve and Enjoy:
When you’re ready to serve, give the coleslaw a quick stir and then dish it out. It makes a fantastic side dish for grilled meats, tacos, or you can just enjoy it on its own!
Enjoy your vibrant Creamy Mexican Street Corn Coleslaw! It’s sure to impress your family and friends! 🌽🥗
FAQ about Creamy Mexican Street Corn Coleslaw
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can use canned corn! Just make sure to drain and rinse it well before adding it to the coleslaw to remove excess sodium and improve the flavor.
How Long Does This Coleslaw Last in the Fridge?
Your Creamy Mexican Street Corn Coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but it will still taste good for a few days!
Can I Make This Coleslaw Vegan?
Absolutely! You can substitute the mayonnaise and sour cream with plant-based alternatives, such as vegan mayo and coconut yogurt. Use a dairy-free cheese to complete the dish!
What Can I Serve with Creamy Mexican Street Corn Coleslaw?
This coleslaw pairs wonderfully with grilled meats, tacos, or as a refreshing side for barbecues. It can also be enjoyed as a filling in burritos or as a topping for nachos!
