This Mexican Corn Coleslaw is a colorful mix of crunchy cabbage, sweet corn, and zesty lime dressing. It’s refreshing and super easy to whip up for any meal!
I love serving this slaw at barbecues. It adds a nice crunch to burgers and is perfect for hot days. Plus, it takes just minutes to make—what’s not to love? 😄
Key Ingredients & Substitutions
Cabbage: I love the combo of green and purple cabbage for color and crunch. If purple cabbage isn’t available, you can stick to just green or even go for Napa cabbage for a different texture.
Corn: Fresh corn brings the sweetest flavor, but frozen corn works well and saves time. You can also use canned corn in a pinch—just rinse and drain it!
Jalapeño: It adds a nice kick, but feel free to skip it if you’re sensitive to spice! For milder flavor, use a bell pepper instead.
Cilantro: Fresh cilantro is key for that authentic taste. If you’re not a fan, parsley is a good substitute, although it has a different flavor.
Cheese: Cotija is my top pick for this dish since it adds a salty, creamy element. If you can’t find it, queso fresco or even feta can work as alternatives.
How Do I Ensure My Coleslaw is Creamy and Well-Mixed?
The dressing is crucial for a creamy coleslaw. Make sure to whisk together the mayonnaise, sour cream, lime juice, and spices until smooth. This creates a nice base and reinforces every flavor.
- Combine veggies and mix before adding dressing—this helps to evenly distribute the dressing later.
- After mixing the dressing, pour it onto the veggies gradually, tossing as you go.
- Add cheese towards the end to keep it from clumping together.
- Let the coleslaw chill in the refrigerator for at least 15 minutes so the flavors can blend nicely.
Tasting and adjusting seasoning is super important—everyone has different palettes, so don’t hesitate to change it up to match your taste!
How to Make Mexican Corn Coleslaw
Ingredients You’ll Need:
For the Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 ½ cups fresh or frozen corn kernels (thawed if frozen)
- 1 small jalapeño, finely chopped (optional)
- ¼ cup fresh cilantro, chopped
For the Dressing:
- ½ cup mayonnaise
- 2 tablespoons sour cream or Mexican crema
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chili powder (plus extra for garnish)
- ½ teaspoon ground cumin
- Salt and pepper, to taste
For the Garnish:
- ¼ cup shredded Cotija cheese or a mild queso fresco
- Optional: additional Cotija cheese and a sprig of cilantro
Time Needed:
This Mexican Corn Coleslaw takes about 15 minutes of prep time and an additional 15 minutes to chill in the refrigerator. In just half an hour, you’ll have a delicious and vibrant dish ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Veggies:
In a large mixing bowl, combine the shredded green cabbage and purple cabbage, corn kernels, chopped jalapeño (if using), and fresh cilantro. Mix them well so all the veggies are evenly distributed.
2. Whisk the Dressing:
In a small bowl, whisk together the mayonnaise, sour cream or Mexican crema, lime juice, chili powder, ground cumin, salt, and pepper. Keep mixing until everything is smooth and well blended. This dressing is what makes your coleslaw creamy and flavorful!
3. Combine Everything:
Pour the dressing over the cabbage and corn mixture, and toss everything together thoroughly to ensure all the veggies are coated with the delicious dressing. Then, gently fold in half of the shredded Cotija cheese, mixing it lightly into the slaw.
4. Taste and Adjust:
Take a moment to taste your coleslaw! If you want a bit more kick, add a little more salt, pepper, or lime juice until it’s just right for you.
5. Chill Out:
Transfer the coleslaw to a serving bowl and sprinkle the remaining Cotija cheese on top. If you’d like, add a pinch of chili powder for an extra touch and garnish it with a sprig of cilantro. Let it chill in the refrigerator for at least 15 minutes before serving; this allows all the flavors to meld beautifully!
Enjoy this creamy, tangy Mexican Corn Coleslaw as a vibrant side dish with tacos, grilled meats, or as a refreshing salad anytime! It’s sure to be a hit at your next gathering! 🌮🥗
Can I Use Different Types of Cabbage?
Absolutely! While this recipe calls for green and purple cabbage for color and texture, you can use just green cabbage or even Napa cabbage for a softer crunch. Get creative!
What Can I Use Instead of Mayonnaise?
If you’re looking for a lighter option or are avoiding mayonnaise, you can substitute Greek yogurt for a similar creaminess. For a vegan version, try using cashew cream or a dairy-free mayonnaise alternative!
How Long Will Leftovers Last?
Leftovers will stay fresh in an airtight container in the fridge for up to 2-3 days. Just keep in mind that the cabbage will become softer over time, so it’s best enjoyed fresh!
Can I Add Other Ingredients?
Definitely! Feel free to customize your coleslaw by adding ingredients like diced bell peppers, grated carrots, or even chopped avocado for extra creaminess. Just make sure to adjust the dressing if you add significantly more veggies!
