Mexican Street Corn Coleslaw

Ingredients:

4 cups shredded green cabbage

2 cups shredded purple cabbage

1 ½ cups corn kernels (fresh, canned, or frozen and thawed)

½ cup mayonnaise

¼ cup sour cream

¼ cup fresh cilantro, chopped

¼ cup cotija cheese, crumbled

1 jalapeño, finely diced (optional)

1 teaspoon chili powder

½ teaspoon smoked paprika

1 clove garlic, minced

Juice of 1 lime

Salt and pepper to taste

Directions:

Prepare the Corn: If using fresh corn, grill or sauté until lightly charred for extra flavor. Let cool.

Mix the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.

Assemble the Slaw: In a large bowl, combine the shredded green and purple cabbage, corn, chopped cilantro, and diced jalapeño (if using).

Toss & Serve: Pour the dressing over the slaw and toss until evenly coated. Sprinkle with crumbled cotija cheese. Serve immediately or refrigerate for up to an hour for enhanced flavor.

Prep Time: 10 minutes | Total Time: 10 minutes

Kcal: 180 kcal | Servings: 6 servings

Tips:

For extra crunch, add crushed tortilla chips before serving.

Substitute Greek yogurt for sour cream for a lighter version.