Description
A vibrant and creamy Mexican Corn Coleslaw combining shredded cabbage and sweet corn kernels tossed in a tangy lime mayonnaise dressing, seasoned with chili powder, cumin, and fresh cilantro, then topped with crumbly cotija cheese. Perfect as a refreshing side dish to complement your favorite Mexican meals.
Ingredients
Scale
Main Ingredients
- 2 cups shredded cabbage
- 1 cup corn kernels
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled cotija cheese
Instructions
- Shred the cabbage: Using a sharp knife or mandoline slicer, shred the cabbage into thin, even strips for the perfect slaw texture.
- Combine cabbage and corn: Place the shredded cabbage into a large mixing bowl and add the corn kernels, mixing gently to combine.
- Prepare dressing: In a small bowl, whisk together the mayonnaise and lime juice until smooth and well blended.
- Add dressing to slaw: Pour the mayonnaise and lime juice mixture evenly over the cabbage and corn in the large bowl.
- Add herbs and spices: Finely chop the cilantro and add it to the bowl along with chili powder, cumin, garlic powder, salt, and black pepper.
- Toss ingredients together: Gently toss all the ingredients until the cabbage and corn are fully coated with the dressing and spices.
- Add cotija cheese: Crumble the cotija cheese over the slaw and mix it in carefully to keep some crumbles intact for texture.
- Adjust seasoning: Taste the slaw and add additional salt or lime juice to achieve your desired balance of flavors.
- Chill to meld flavors: Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors develop and marry.
- Serve: Serve the Mexican Corn Coleslaw chilled as a tasty and refreshing side dish that complements Mexican main courses.
Notes
- This coleslaw is best prepared a few hours ahead to allow flavors to meld fully, but can be served immediately if needed.
- For a lighter version, substitute mayonnaise with Greek yogurt or a low-fat mayo alternative.
- Use fresh corn kernels for a crisp texture or canned/frozen corn that’s been thawed and drained for convenience.
- Adjust the amount of chili powder and cumin to your spice preference.
- Cotija cheese can be substituted with feta for a similar salty tang if unavailable.
