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How to Make Mexican Street Corn Coleslaw

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Ingredients
 

For the Coleslaw:

  • 4 cups shredded cabbage a mix of green and purple cabbage for color
  • 1 cup shredded carrots
  • 1/2 cup finely sliced red onion
  • 1/2 cup fresh cilera chopped
  • 1/2 cup crumbled cotija cheese or feta if cotija is unavailable

For the Dressing:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema if available
  • 1 tablespoon lime juice
  • Zest of one lime
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon chili powder more to taste
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Additional Toppings:

  • Extra crumbled cotija cheese
  • Extra chili powder
  • Lime wedges for serving

Instructions

Prepare the Vegetables:

  • In a large bowl, combine the shredded cabbage, carrots, red onion, and chopped cilantro.

Mix the Dressing:

  • In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, cilantro, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.

Combine and Chill:

  • Pour the dressing over the coleslaw mix and toss until everything is well-coated.
  • Stir in the crumbled cotija cheese.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This resting period also helps the cabbage soften slightly.

Serve:

  • Taste and adjust seasoning if necessary.
  • Serve the coleslaw chilled, garnished with additional cotija cheese, a sprinkle of chili powder, and lime wedges on the side.