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