Hey there! So, you know how sometimes you just stumble upon a recipe that becomes your go-to for every potluck, BBQ, and Tuesday night dinner? Well, that’s what happened when I discovered Mexican Street Corn Coleslaw. It’s like a fiesta in a bowl—tangy, crunchy, and a bit messy (but in the best way possible). I first whipped this up when I realized I had way too much cabbage and corn in my fridge, and since then, it’s been a hit. Plus, who doesn’t love a dish that reminds them of a sunny day in Mexico?
Why You’ll Love This
I make this when I need something quick, and my family can’t get enough of it—seriously, they act like I’m hiding gold in the dressing. It’s perfect for those days when you want to impress without actually doing much work (we all have those days, right?). And if you’re like me and love a good crunch, this coleslaw delivers. Oh, and did I mention it’s great for using up those random veggies lying around?
What You’ll Need
- 1/2 head of green cabbage, shredded (or buy a bag of pre-shredded coleslaw mix if you’re in a pinch!)
- 2 cups corn kernels (fresh is best, but canned or frozen totally work—I won’t judge)
- 1/2 cup mayonnaise (my grandmother swore by Hellmann’s, but use what you have)
- 1/4 cup sour cream (I sometimes swap this for Greek yogurt when I’m feeling virtuous)
- Juice of 1 lime (or two if you like it extra tangy)
- 1/2 teaspoon chili powder (more if you’re brave!)
- 1/4 cup chopped cilantro (unless you think it tastes like soap, then skip it)
- 1/2 cup crumbled cotija cheese (feta is a fine substitute)
- Salt and pepper to taste
How to Throw It Together
- Mix the cabbage and corn in a big bowl. I usually sneak a taste here—quality control, you know?
- In another bowl, combine mayo, sour cream, lime juice, and chili powder. Give it a good whisk until it’s nice and smooth.
- Pour the dressing over the cabbage and corn. Toss it all together—don’t worry if it looks a bit too saucy, the cabbage will soak it up.
- Add cilantro and cheese. Mix until everything is well coated. I like to top with a bit more cheese for good measure.
- Chill for at least 30 minutes if you can wait that long. It lets the flavors mingle.
Notes I Learned the Hard Way
If you find the coleslaw too creamy, add more lime juice or even some vinegar for a zing. And don’t skimp on the corn—it’s the star!
Variation Adventures
Once, I tossed in some jalapeños thinking it’d be a nice kick—it was a bit too fiery for my taste. But adding avocado? Pure genius. Try it!
Equipment You Might Need
A big, sturdy bowl is your best friend here. But if you don’t have a whisk, a fork does the trick for the dressing (been there, done that).
How Long Will It Last?
Store it in an airtight container in the fridge, but honestly, this dish rarely survives past a day in my house—everyone loves it!
Ways to Serve It Up
I love pairing this with grilled chicken or burgers. It’s also fantastic in tacos (trust me on this one).
Things I’ve Learned
Once, I tried rushing the chilling step and regretted it because the flavors hadn’t quite melded. Patience is key!
FAQs I Get All the Time
Can I make this ahead of time? Absolutely! In fact, I think it tastes better the next day.
What if I don’t like cilantro? No worries! Just leave it out or replace it with parsley.
Is there a vegan version? Sure thing—swap the mayo and sour cream with vegan alternatives. Easy peasy!