By Dawn Nelson
Mexican Street Corn Coleslaw
9 steps
Prep:30minCook:2h 30min
Crisp red and green cabbage, sweet corn, spicy jalapenos, fresh green onions, and salty cojita cheese all meet in the middle to create this most delicious Mexican Street Corn Coleslaw. With its creamy, zingy, and tart dressing, this coleslaw will most definitely please the toughest critic!
Updated at: Thu, 17 Aug 2023 10:31:39 GMT
Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
4
Low
Nutrition per serving
Calories187.4 kcal (9%)
Total Fat16.2 g (23%)
Carbs10.1 g (4%)
Sugars4 g (4%)
Protein2.8 g (6%)
Sodium296.9 mg (15%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Start with preparing the dressing for the coleslaw. Measure the mayonnaise, lime juice, chili powder, salt, and ground black pepper into a small mixing bowl. Whisk until well combined and set the dressing aside.
Step 2
Use a vegetable peeler to shred the cabbage into long thin strands. You can also use a food processor or a box grater to shred the cabbage. Place the cabbage into a large mixing bowl.
Step 3
Next, chop the green onions thinly and finely chop the jalapeno. Add both to the bowl with the cabbage.
Step 4
Chop the parsley or cilantro, if using, and add that to the bowl too.
Step 5
No matter if you’re using canned corn, frozen corn or cooked fresh corn, be sure to drain it well. If your corn is wet, it will dilute the dressing. Add the corn to the bowl.
Step 6
Add in the cheese.
Step 7
Finally, whisk the dressing mixture again, ensuring that nothing has settled to the bottom.
Step 8
Pour this mixture over the vegetables and toss well with tongs until thoroughly mixed.
Step 9
Transfer to a food-safe container with a tight-fitting lid and refrigerate for at least two hours. Before serving, toss once more.
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