Mexican Street Corn Coleslaw

• servings: 6 servings
• total time: 2 hours

Ingredients

4 cups shredded green cabbage

1 1/2 cups frozen corn, thawed (or fresh grilled corn, cut off the cob)

1/4 cup red onion, finely diced

1/4 cup fresh cilantro, chopped

1/2 cup mayonnaise

2 tablespoons sour cream

2 tablespoons fresh lime juice

1 tablespoon apple cider vinegar

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon cumin

1/2 teaspoon garlic powder

Salt and black pepper, to taste

1/3 cup crumbled cotija cheese (or feta if unavailable)

Optional: extra chili powder and cotija for topping

Directions

In a large mixing bowl, combine shredded cabbage, corn, red onion, and cilantro.

In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, vinegar, chili powder, paprika, cumin, garlic powder, salt, and pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated.

Gently fold in the cotija cheese.

Refrigerate for at least 30 minutes before serving to let flavors meld.

Garnish with extra cheese and a sprinkle of chili powder before serving, if desired.

Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes

Kcal: 210 kcal per serving | Servings: 6 servings