This Creamy Mexican Street Corn Coleslaw is a fun twist on a classic side dish! It’s packed with sweet corn, crunchy cabbage, and a creamy dressing that brings it all together.
Honestly, the flavors are bright, tangy, and just the right amount of spice. I like to whip this up for barbecues or taco nights—it’s always a hit! 🌽🥗
Key Ingredients & Substitutions
Corn: Fresh corn is a great choice for sweetness and crunch. If you can’t find fresh corn, frozen corn works just as well. Just make sure it’s thawed and drained.
Cabbage: The mix of green and red cabbage adds texture and color. If you’re short on red cabbage, you can skip it or use more green cabbage instead. You can also use coleslaw mix for convenience!
Mexican Creama: This rich and tangy cream is key to the dressing. If you don’t have it, sour cream or Greek yogurt can do the trick. Just remember to adjust the tanginess with lime juice.
Cotija Cheese: This crumbly cheese adds a distinctive flavor. If it’s hard to find, feta cheese or even goat cheese can substitute nicely.
Jalapeños: They add a spicy kick! If you prefer less heat, omit them or use just half. Alternatively, you can use diced bell peppers for sweetness without the heat.
How Do You Achieve the Perfect Creamy Dressing?
Making a creamy dressing that compliments the crunch of the coleslaw is key. Here’s how you can do it:
- In a bowl, combine mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, smoked paprika, and cumin.
- Whisk everything together until smooth and creamy. Taste it! If you want it zestier, add more lime juice.
- For added depth, you can even mix in a bit of garlic powder or a dash of hot sauce if you like extra heat!
Getting the dressing right will elevate the flavors of your coleslaw and keep it creamy without overpowering the fresh ingredients. Enjoy making it your own!
Creamy Mexican Street Corn Coleslaw
Ingredients You’ll Need:
For the Coleslaw:
- 4 cups fresh corn kernels (about 5 ears) or frozen corn, thawed
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage (optional for color)
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1-2 jalapeños, seeded and finely diced (optional, for heat)
For the Dressing:
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
For Garnishing:
- 1/2 cup crumbled cotija cheese (or feta as substitute)
How Much Time Will You Need?
This delicious coleslaw takes about 15-20 minutes to prepare and a minimum of 30 minutes to chill in the fridge. In total, you’re looking at about 50 minutes before it’s ready to be served deliciously cold!
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, start by bringing a large pot of water to boil. Carefully remove the kernels from the cobs and add them to the boiling water for about 2 minutes. Drain the corn and let it cool. If you want a smoky taste, you can char the corn in a hot dry skillet or on the grill before cooling.
2. Mix the Veggies:
In a large mixing bowl, combine the shredded green cabbage, red cabbage (if using), cooled corn kernels, chopped red onion, cilantro, and diced jalapeño (if you like a little heat). This colorful mix makes for a vibrant dish!
3. Whisk the Dressing:
In a separate bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, smoked paprika, ground cumin, salt, and pepper until you have a smooth dressing.
4. Combine Everything:
Pour the creamy dressing over the corn and cabbage mixture. Gently toss everything together until the veggies are well-coated in the dressing.
5. Add the Cheese:
Fold in the crumbled cotija cheese lightly, but keep some for garnishing later.
6. Taste and Adjust:
Give it a taste! If you feel it needs a little more zing, add more lime juice or adjust the seasoning with salt or chili powder to your liking.
7. Chill:
Cover the coleslaw and place it in the refrigerator for at least 30 minutes. This allows all the flavors to meld beautifully!
8. Serve and Enjoy:
Before serving, give the coleslaw a final mix. Garnish with the remaining cotija cheese and a sprinkle of chopped cilantro or chili powder if desired.
Enjoy this refreshing and creamy Mexican street corn coleslaw as a delightful side for tacos, grilled meats, or on its own as a light summer salad!
FAQ About Creamy Mexican Street Corn Coleslaw
Can I Use Canned Corn for This Recipe?
Yes, you can use canned corn in a pinch! Just drain and rinse it before adding it to your coleslaw. Keep in mind that fresh or frozen corn will give a crunchier texture and brighter flavor.
How Can I Make This Dish Spicier?
If you’re looking for more heat, consider adding more diced jalapeños, or stir in some crushed red pepper flakes to the dressing. You could also replace some of the Mayo or crema with a spicy chipotle sauce for an extra kick!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just note that the coleslaw may get a bit soggy over time, so it’s best enjoyed fresh!
Can This Recipe Be Made Vegetarian or Vegan?
Absolutely! For a vegetarian version, simply ensure that the mayonnaise and crema you’re using are labeled vegetarian. For a vegan version, replace mayonnaise and crema with vegan alternatives and use nutritional yeast or a vegan cheese substitute instead of cotija cheese.
