Description
A refreshing twist on traditional coleslaw that combines the vibrant flavors of Mexican street food with sweet corn and crisp cabbage.
Ingredients
Scale
- 3 ears fresh corn (about 2 cups kernels)
- 4 cups shredded cabbage (mix of green and purple)
- 1/2 cup mayonnaise
- Juice of 2 limes
- 1 tsp chili powder
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare the corn by shucking and rinsing it under cool water.
- Grill the corn until slightly charred (about 10 minutes) or boil until tender. Allow to cool and cut off the kernels.
- In a large bowl, combine the corn kernels, shredded cabbage, and cilantro. Toss gently.
- In a separate bowl, whisk together the mayonnaise, lime juice, and chili powder until smooth.
- Pour the dressing over the corn mixture and toss until thoroughly combined.
- Top with crumbled Cotija cheese just before serving.
Notes
For a lighter version, substitute mayonnaise with Greek yogurt or use dairy-free mayo. Fresh lime juice enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg