Zesty Mexican Corn Coleslaw for Refreshing Summer Meals

This Mexican Corn Coleslaw combines fresh ingredients for a perfect summer dish.

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Prep Time 30

Chill Time 15

Total Time 45

Servings: 6 cups

Course: Salads

Cuisine: Mexican

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Slaw

2 cups shredded green and purple cabbage mix for a vibrant look
1 cup sweet corn kernels preferably fresh
1 medium jalapeño finely chopped
¼ cup chopped fresh cilantro or parsley

For the Dressing

½ cup mayonnaise or Greek yogurt for a lighter version
¼ cup sour cream or Mexican crema
2 tablespoons lime juice adjust to taste
1 teaspoon chili powder adjust for heat
½ teaspoon ground cumin to enhance flavor
to taste salt
to taste black pepper

For Serving

½ cup shredded Cotija cheese or queso fresco
to taste chili powder for garnish

Equipment

mixing bowl
whisk

Method

Preparation Steps

In a large mixing bowl, combine the cabbage, corn, jalapeño, and cilantro.
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt and pepper until smooth.
Pour the dressing over the cabbage mixture and toss gently to coat.
Fold in the shredded Cotija cheese.
Taste and adjust the seasoning as needed.
Transfer to a serving bowl and garnish with additional Cotija cheese and chili powder.
Chill in the refrigerator for at least 15 minutes before serving.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 15gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 250mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

This coleslaw is customizable; adjust spices as desired and serve with grilled meats or tacos for a refreshing side dish.

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