Mexican Street Corn Coleslaw
Mexican Street Corn Coleslaw is a delightful fusion of flavors that brings the essence of street food from Mexico right to your dining table. The combination of sweet, juicy corn with crunchy, colorful cabbage creates a refreshing and vibrant dish, perfect for summer barbecues or as a unique side for your weeknight dinners. Having experimented with this recipe during several family gatherings, I can assure you that it’s a definite crowd-pleaser, guaranteed to garner compliments and requests for the recipe.
Table of Contents
Table of Contents
Why Make This Recipe
There are countless reasons to try making this Mexican Street Corn Coleslaw at home. Firstly, it’s quick to prepare, taking less than 30 minutes from start to finish. Additionally, this dish is budget-friendly, utilizing seasonal ingredients that are typically easy to find in local markets. Whether you’re hosting a festive gathering or enjoying a simple family meal, this coleslaw adds a burst of flavor and color.
“This coleslaw is a game changer! The flavors burst in your mouth, and it’s a hit with both kids and adults!”
How to Make Mexican Street Corn Coleslaw
Creating this enticing coleslaw is both simple and enjoyable. The cooking process involves grilling or boiling corn, combining it with fresh vegetables, and tossing everything in a creamy dressing seasoned with lime and chili. Below are the essential ingredients to get started on this culinary adventure.
Ingredients
To make Mexican Street Corn Coleslaw, you will need:
- 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
If you’re looking for substitutions, consider using Greek yogurt instead of mayonnaise for a lighter option or swapping lime juice for lemon juice for a slightly different flavor profile.
Directions
Step 1: Begin by shucking the corn and rinsing the ears under cool water.
Step 2: Grill the corn until slightly charred (about 10 minutes) or boil until tender. Let cool, then cut off the kernels.
Step 3: In a large bowl, combine corn kernels, shredded cabbage, and cilantro. Toss gently to mix.
Step 4: In a separate bowl, whisk together mayonnaise, lime juice, and chili powder until smooth.
Step 5: Pour the dressing over the corn mixture and toss until everything is well combined.
Step 6: Top with crumbled Cotija cheese just before serving for an added burst of flavor.
How to Serve Mexican Street Corn Coleslaw
To enhance your presentation, serve the coleslaw in a large, colorful bowl, garnished with extra cilantro or lime wedges. This dish pairs exceptionally well with grilled meats, tacos, or as part of a vibrant summer salad spread. For a heartier meal, consider serving it alongside barbecued chicken or beef tacos.
How to Store
Storing leftover Mexican Street Corn Coleslaw is simple. Keep it in an airtight container in the refrigerator, where it will stay fresh for up to 2-3 days. To maintain the crispness of the cabbage, consider storing the dressing separately and mixing it just before serving. Avoid leaving the coleslaw at room temperature for more than two hours to ensure food safety.
Tips to Make
To elevate your coleslaw even further, here are some professional tips. Firstly, when grilling the corn, don’t skip the charring; it adds a beautiful smoky flavor that truly enhances the dish. Secondly, for the best texture, try adding the Cotija cheese right before serving to prevent it from becoming soggy. Finally, don’t hesitate to taste as you go; adjusting the lime juice and chili powder can take this recipe from good to incredible.
Variations
There are countless ways to customize this dish to fit your preferences. You can add diced jalapeños for a spicy kick or incorporate black beans for added protein. For a more traditional twist, try substituting the Cotija cheese with feta cheese or incorporating avocado for a creamier texture. Don’t shy away from experimenting!
Conclusion
Mexican Street Corn Coleslaw is a fantastic dish that combines freshness and vibrant flavors, making it a wonderful addition to any table. By preparing it at home, you not only control the ingredients but also the flavors, resulting in a dish that’s tailor-made to your taste. I encourage you to give this recipe a try, share your experience, and let me know how you loved it!
FAQ
How long does it take to prepare this coleslaw?
The total prep and cooking time is about 30 minutes, making it a quick and easy side dish.
Can I make this coleslaw ahead of time?
Yes, you can prepare it a day in advance. Just keep the dressing separate until you’re ready to serve, to maintain the cabbage’s crunch.
Is there a vegan option for this recipe?
Absolutely! You can use vegan mayonnaise and skip the Cotija cheese or substitute it with a plant-based cheese option.
How do I store leftovers safely?
Store any leftovers in an airtight container in the refrigerator, and consume within 2-3 days for the best quality.
Mexican Street Corn Coleslaw
- Total Time: 30
- Yield: 6 servings
- Diet: Vegetarian
Description
A refreshing and vibrant coleslaw that combines sweet corn with crunchy cabbage, perfect for summer barbecues.
Ingredients
- 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
- Shuck the corn and rinse the ears under cool water.
- Grill the corn until slightly charred (about 10 minutes) or boil until tender. Let cool, then cut off the kernels.
- In a large bowl, combine corn kernels, shredded cabbage, and cilantro. Toss gently to mix.
- In a separate bowl, whisk together mayonnaise, lime juice, and chili powder until smooth.
- Pour the dressing over the corn mixture and toss until everything is well combined.
- Top with crumbled Cotija cheese just before serving for an added burst of flavor.
Notes
For a lighter option, substitute Greek yogurt for mayonnaise; you can also use lemon juice instead of lime.
- Prep Time: 15
- Cook Time: 15
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
