Transform your side dish game with my Mexican Street Corn Coleslaw! This vibrant, creamy slaw combines charred corn, crisp cabbage, and tangy lime dressing for the perfect balance of flavors.
- 1 cup frozen corn kernels
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 small jalapeño, finely chopped
- 2 green onions, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
Instructions
- Toast frozen corn in a dry skillet over medium-high heat until charred, about 5-7 minutes. Cool completely.
- Combine shredded cabbage, jalapeño, and green onions in a large bowl.
- Whisk mayonnaise, sour cream, lime juice, salt, paprika, and chili powder in a separate bowl.
- Add cooled corn to cabbage mixture.
- Pour dressing over vegetables and toss until evenly coated.
- Fold in feta cheese and cilantro.
- Refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes