Mexican Street Corn Coleslaw Recipe Fiesta

There’s something magical about biting into a crunchy, creamy bowl of Mexican Street Corn Coleslaw. Picture this: sweet corn kernels dancing with zesty lime juice, fresh cilantro, and just the right kick of chili powder. It’s a flavor fiesta that’s sure to make your taste buds salsa This dish is not just a side it’s a celebration on your plate, perfect for summer barbecues, family gatherings, or even just a Tuesday night when you need a burst of joy.

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Now, let me take you back to the first time I tried this delightful dish.I was at a vibrant street fair, surrounded by laughter and the sizzling sounds of food vendors. The moment I tasted that coleslaw, I knew I had to recreate it at home. It was love at first bite, and now, every time I whip up this recipe, it transports me back to that sunny day filled with delicious memories. So grab your apron and let’s dive into the world of flavors

I remember bringing this coleslaw to a potluck party where everyone raved about it definitely a crowd-pleaser

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Use sweet corn for the best flavor if using canned or frozen, ensure it’s drained well.
• Cabbage: A mix of green and purple cabbage adds color and crunch to your coleslaw.
• Lime Juice: Freshly squeezed lime juice brightens the flavors skip bottled juice if possible.
• Cilantro: Fresh cilantro gives an authentic taste feel free to adjust based on your preference.
• Mayonnaise: Creamy mayo binds everything together consider using Greek yogurt for a lighter version.
• Chili Powder: Use smoked chili powder for depth it adds an irresistible kick to the coleslaw.
• Salt and Pepper: Essential seasonings that enhance all the flavors in the dish.
• Optional Toppings: Crumbled cotija cheese or sliced jalapeños can elevate your coleslaw experience

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Veggies: Start by shucking fresh corn off the cob or thawing frozen corn if necessary. Chop your cabbage into thin strips for that satisfying crunch.

Mix It Up : In a large bowl, combine the corn and cabbage with chopped cilantro. Add lime juice and mayonnaise while mixing thoroughly until everything is well-coated.

Season It Right : Sprinkle in chili powder along with salt and pepper stir well so each bite is packed with flavor. Taste test and adjust seasoning as needed.

Chill Out : Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Letting it chill allows those flavors to meld beautifully

Serve & Enjoy : When ready, give it one last stir before serving alongside tacos or grilled meats. Garnish with optional toppings like cotija cheese for extra flair

Now that you’ve mastered this Mexican Street Corn Coleslaw recipe, it’s time to enjoy its vibrant flavors in your kitchen The next time you want to spice up dinner or need an impressive side dish for gatherings, remember this delightful recipe that brings smiles all around

Perfecting the Cooking Process

For the best results, start by grilling your corn until charred, then cool and slice it off the cob while prepping your dressing. Combine everything just before serving to keep the coleslaw crisp.

Add Your Touch

Feel free to customize this recipe with jalapeños for heat or avocado for creaminess. You can also swap out the cabbage for kale if you want to mix it up.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Avoid reheating this dish is best served cold or at room temperature.

Sharing this dish at my last barbecue was a hit Friends raved about its unique twist, and I even got requests for the recipe.

FAQ

What is Mexican Street Corn Coleslaw?

Mexican Street Corn Coleslaw blends traditional coleslaw with flavors of elote corn salad.

Can I make this coleslaw ahead of time?

Yes, prepare it a few hours in advance for better flavor integration.

How do I store leftover Mexican Street Corn Coleslaw?

Keep it in an airtight container in the refrigerator for up to three days.

Print

Mexican Street Corn Coleslaw

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• Author: Jennifer
• Total Time: 54 minute
• Yield: Serves approximately 6

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Description

Mexican Street Corn Coleslaw is a vibrant and flavorful dish that perfectly combines sweet corn, zesty lime juice, and fresh cilantro for a delightful twist on traditional coleslaw. This refreshing side dish is ideal for summer barbecues or family gatherings, providing a crunchy texture and a fiesta of flavors that will brighten any meal. Easy to prepare and versatile, this coleslaw can also serve as a topping for tacos or sandwiches. Get ready to impress your guests with this crowd-pleasing recipe!

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Ingredients

Scale 1x2x3x

• 2 cups fresh corn kernels (about 3 ears of corn)
• 2 cups shredded green and purple cabbage (1 cup each)
• 1/4 cup freshly squeezed lime juice (about 2 limes)
• 1/4 cup chopped fresh cilantro
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tsp smoked chili powder
• Salt and pepper to taste
• Optional toppings: Crumbled cotija cheese, sliced jalapeños

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Instructions

1. Shuck the corn off the cob or thaw frozen corn if using.
2. Thinly slice the cabbage into strips.
3. In a large mixing bowl, combine the corn, cabbage, cilantro, lime juice, and mayonnaise. Mix until well-coated.
4. Season with smoked chili powder, salt, and pepper; stir well.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Before serving, give it another stir and garnish with optional toppings.

• Prep Time: 15 minutes
• Cook Time: N/A
• Category: Side
• Method: Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 1/2 cup (120g)
• Calories: 160
• Sugar: 3g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 5mg

Keywords: For added flavor, grill the corn until slightly charred before cutting it off the cob. Customize by adding diced jalapeños for heat or avocado slices for creaminess. Enjoy the coleslaw chilled or at room temperature; it’s best served fresh.