Mexican Street Corn Coleslaw: A Refreshing Summer Delight

A vibrant and refreshing Mexican Street Corn Coleslaw packed with sweet corn, crunchy cabbage, and zesty lime dressing, perfect for summer gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Chilling Time 30

Total Time 57

Servings: 6 servings

Course: Salads

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Coleslaw

3 cups finely chopped red cabbage
2-3 ears fresh corn grilled or boiled
¾ cup crumbled feta cheese can substitute with cotija cheese
¼ cup chopped cilantro can substitute with parsley

For the Dressing

1 cup mayonnaise or Greek yogurt for a lighter option
2 tablespoons lime juice fresh is best
1 teaspoon chili powder adjust for spice level
to taste salt & pepper

Equipment

Grill
mixing bowl
whisk
knife
spatula

Method

Step-by-Step Instructions

Husk 2-3 ears of corn, grill for 10-12 minutes or boil for 3-5 minutes until tender.
Allow corn to cool, then slice kernels off cob and place in a mixing bowl.
Add 3 cups of finely chopped red cabbage to the bowl, toss together gently.
In a separate bowl, whisk together 1 cup of mayonnaise, juice of 2 limes, 1 teaspoon of chili powder, and season with salt and pepper.
Pour dressing over corn and cabbage mixture, fold together gently.
Sprinkle ¾ cup of crumbled feta cheese and ¼ cup of chopped cilantro over the coleslaw and mix lightly.
Serve immediately or refrigerate for 30 minutes to enhance flavors.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 17gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 15mgSodium: 420mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 150IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

For optimal flavor, mix the warm corn with the dressing. Store leftovers in an airtight container in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!