Mexican Street Corn Coleslaw

• temps total: 25 minutes

Ingrédients

2 cups green cabbage, shredded

2 cups red cabbage, shredded

1 ½ cups corn kernels (grilled, roasted, or canned & drained)

1–2 jalapeños, finely chopped (remove seeds for less heat)

3 green onions, thinly sliced

½ cup feta cheese, crumbled

¼ cup chopped fresh cilantro (optional)

Dressing:

⅓ cup mayonnaise

2 tbsp sour cream or Greek yogurt

1 tbsp lime juice (plus more to taste)

1 tsp lime zest

1 clove garlic, minced

½ tsp chili powder

Salt & pepper, to taste

Instructions

Prepare the dressing: In a bowl, whisk together mayonnaise, sour cream, lime juice & zest, garlic, chili powder, salt, and pepper. Adjust seasoning to taste.

Toss the slaw: In a large mixing bowl, combine green and red cabbage, corn, jalapeños, green onions, and feta cheese.

Dress and chill: Pour the dressing over the slaw and toss to coat. Refrigerate for at least 20–30 minutes before serving to let the flavors meld.

Garnish with extra feta, cilantro, and a sprinkle of chili powder or Tajín for a finishing touch.

Let me know if you want a spicier version, a dairy-free twist, or a grilled corn upgrade!