Mexican Corn Coleslaw is one of those dishes that dances on your palate like a mariachi band at a fiesta. With every bite, you experience the sweet crunch of fresh corn mingling with the zesty kick of lime and a burst of vibrant colors that make your plate look like a celebration. fresh Olive Garden salad This coleslaw is not just a side; it’s the life of the party, ready to jazz up tacos, grilled meats, or even act as a standalone star at your summer barbecue. crunchy carrot apple salad. For more inspiration, check out this Classic Dill Pickle Macaroni Salad recipe.
Every time I whip up this Mexican Corn Coleslaw, I’m transported back to family gatherings where laughter mingles with the aroma of grilled corn. It’s my go-to dish for potlucks and backyard barbecues, and it never fails to impress. The blend of flavors and textures captures the essence of summer and makes you feel like you’re sipping margaritas on a sunny beach, even if you’re just in your kitchen. For more inspiration, check out this Easy Air Fryer Tortilla Garlic Bread recipe.
Why You'll Love This Recipe
- This Mexican Corn Coleslaw is incredibly easy to throw together, making meal prep stress-free
- The vibrant flavors create an irresistible taste sensation that will have everyone asking for seconds
- Its colorful presentation is sure to brighten any table setting
- Plus, it’s versatile enough to complement various dishes or stand alone as a refreshing salad
I remember one summer barbecue where everyone raved about this coleslaw; it was gone before I could even grab a second helping.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Corn: Use sweet corn for that juicy crunch; frozen corn works too if you’re in a hurry.
- Cabbage: A mix of green and purple cabbage adds color and texture; shred it finely for better distribution.
- Red Onion: Finely chopped red onion gives a nice bite; soak in cold water if you want to mellow the flavor.
- Cilantro: Fresh cilantro brings in that herby brightness; chop it roughly for maximum flavor.
- Lime Juice: Freshly squeezed lime juice brightens everything up; don’t skimp on this crucial flavor booster.
- Mayonnaise: Adds creaminess without being overpowering; use Greek yogurt for a healthier twist. Greek Chicken Souvlaki.
- Chili Powder: Just a dash adds warmth and depth; adjust based on your heat preference.
- Salt and Pepper: Essential for bringing out all those delicious flavors; season to taste.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Ingredients: Start by gathering all your ingredients. Shuck the fresh corn and chop your vegetables until they look ready to party.
Cook the Corn (if needed): If using fresh corn, boil it in salted water for about 5-7 minutes until tender but still crisp. Drain and let cool before mixing.
Mix Up the Creamy Base: In a large bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth. This will be the glue holding all our fabulous ingredients together.
Combine All Ingredients: Add shredded cabbage, cooked corn, chopped red onion, and cilantro into the bowl with the creamy mixture. Toss gently until everything is coated evenly.
Tweak Seasonings As Needed: Taste your coleslaw! Adjust lime juice or salt according to personal preference—this is where you can make it truly yours!
Chill Before Serving: Allow the Mexican Corn Coleslaw to chill in the refrigerator for at least 30 minutes before serving. This lets all those beautiful flavors meld together beautifully.
Now you’re ready to bring this delightful Mexican Corn Coleslaw to your next gathering or simply enjoy it on a cozy night at home while daydreaming about sandy beaches! Southwest Chicken Salad pairing.
You Must Know
- This Mexican Corn Coleslaw is a delightful twist on traditional coleslaw
- The sweet corn, crunchy cabbage, and zesty dressing create a fiesta in every bite
- Perfect for summer barbecues or taco nights, it’s a crowd-pleaser that will have your guests asking for seconds
Perfecting the Cooking Process
The best way to prepare this dish is to start by roasting the corn while chopping the cabbage and other veggies. This method ensures everything is fresh and bursting with flavor when combined.
Add Your Touch
Feel free to customize your Mexican Corn Coleslaw! Swap out the cabbage for kale or add diced jalapeños for an extra kick. You can also use lime juice instead of vinegar for a different tang.
Storing & Reheating
Store your coleslaw in an airtight container in the fridge for up to three days. Avoid reheating as it’s best served cold; just give it a good stir before serving.
Chef's Helpful Tips
- Use fresh ingredients for maximum flavor; frozen corn works too but won’t be as sweet
- Always taste and adjust seasoning to suit your preference
- Letting it chill before serving enhances the flavors beautifully
Memories of my family gatherings flood back each time I make this coleslaw; it became the star dish at our taco nights, always vanishing before I could get seconds.
FAQ
What can I substitute for cabbage in Mexican Corn Coleslaw?
You can use kale or shredded Brussels sprouts for a different texture and flavor.
Can I make this dish ahead of time?
Absolutely! It’s even better after sitting in the fridge for a few hours to let flavors meld.
Is Mexican Corn Coleslaw spicy?
It’s not inherently spicy, but feel free to add jalapeños for a kick if desired!
Mexican Corn Coleslaw
- Total Time: 22 minutes
- Yield: Serves approximately 6 people 1x
Description
This Mexican Corn Coleslaw is a vibrant, refreshing dish that combines sweet corn, crunchy cabbage, and zesty lime for an irresistible flavor explosion. Perfect as a side for tacos, grilled meats, or as a standalone salad at your summer gatherings, this coleslaw is sure to impress with its lively colors and delicious taste.
Ingredients
- 2 cups fresh corn (about 3 ears)
- 2 cups finely shredded cabbage (mix of green and purple)
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup freshly squeezed lime juice
- 1/2 cup mayonnaise (or Greek yogurt for a healthier option)
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Gather all ingredients. Shuck the corn and chop the vegetables.
- If using fresh corn, boil it in salted water for 5-7 minutes until tender but crisp. Drain and cool.
- In a large bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- Add shredded cabbage, cooked corn, red onion, and cilantro to the bowl. Toss gently until combined.
- Taste and adjust seasonings if necessary. Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
Keywords: For added crunch, consider swapping cabbage with kale or adding diced jalapeños for extra heat. This coleslaw can be made ahead of time; it's even better after a few hours in the fridge.
