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
Scale
- 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.