A bold, creamy twist on classic coleslaw! This crunchy cabbage salad is tossed with sweet corn, zesty lime, smoky spices, and crumbled cheese—channeling all the flavors of Mexican street corn in every bite. It’s tangy, slightly spicy, and totally addictive.
Ingredients:
- 4 cups shredded green cabbage
- 1½ cups corn (thawed frozen, canned, or grilled)
- ¼ cup red onion, finely diced
- ¼ cup chopped fresh cilantro
- ½ cup mayonnaise
- 2 tbsp sour cream
- 2 tbsp lime juice (fresh)
- 1 tbsp apple cider vinegar
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp cumin
- ½ tsp garlic powder
- Salt & black pepper, to taste
- ⅓ cup crumbled cotija or feta cheese
- Optional: extra chili powder & cheese for topping
Instructions:
- Mix the Veggies:
In a large bowl, combine shredded cabbage, corn, red onion, and cilantro. - Make the Dressing:
In a separate bowl, whisk together mayonnaise, sour cream, lime juice, vinegar, chili powder, paprika, cumin, garlic powder, salt, and pepper. - Toss to Combine:
Pour the dressing over the cabbage mixture. Toss well until everything is evenly coated. - Finish with Cheese:
Fold in crumbled cotija or feta. Taste and adjust seasoning if needed. - Chill & Serve:
Let the coleslaw chill for at least 20 minutes before serving. Top with more chili powder and cheese if desired.
Quick Info:
- Prep Time: 15 minutes
- Chill Time (optional): 20 minutes
- Total Time: 15–35 minutes
- Servings: 4–6
