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Mexican Street Corn Coleslaw

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A vibrant and refreshing coleslaw featuring char-grilled corn, crunchy vegetables, and a creamy dressing, perfect for summer barbecues.

Ingredients

Scale
  • 2 cups fresh corn, kernels removed
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 small red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup freshly squeezed lime juice
  • 1 tsp chili powder
  • 1/2 cup mayonnaise (or Greek yogurt)
  • 1/4 cup sour cream (optional)

Instructions

  1. Preheat the grill to medium-high heat, and grill the corn for 10-12 minutes until charred, then cool and remove kernels.
  2. In a bowl, whisk together mayonnaise (or Greek yogurt), sour cream, lime juice, chili powder, salt, and pepper until smooth.
  3. In a large bowl, combine charred corn, shredded cabbages, red onion, and cilantro. Pour the dressing over and toss until well combined.
  4. Adjust seasoning with more lime juice or chili powder, as desired.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Notes

For extra flavor, achieve grill marks on the corn, and consider adding garlic or honey to the dressing. This dish can be made a day in advance, and leftovers keep well for up to 3 days in the fridge.

Nutrition

Find it online: https://goandweb.com/mexican-street-corn-coleslaw/