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Mexican Street Corn Coleslaw

A vibrant and flavor-packed twist on classic coleslaw with fresh ingredients and the delightful zest of lime, perfect for gatherings or barbecues.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 ears fresh corn grilled or boiled
  • 2 cups red cabbage shredded
  • 1/4 cup cilantro chopped
Dressing
  • 1/2 cup mayonnaise
  • 3 tbsp fresh lime juice
  • 1 tsp chili powder
Cheese
  • 1/2 cup feta cheese crumbled

Method
 

Preparation
  1. Grill or boil the corn until tender (about 3-5 minutes). Let it cool slightly, then cut off the kernels.
  2. In a large bowl, combine the corn and shredded cabbage.
Making the Dressing
  1. In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
Combining
  1. Pour the dressing over the corn-cabbage mixture and toss gently to coat.
  2. Add crumbled feta cheese and chopped cilantro; stir to combine.
Serving
  1. Serve immediately for maximum crunch or chill in the fridge for about 30 minutes before serving.

Notes

This coleslaw keeps well in the fridge for about 3-5 days in an airtight container. To make it vegan, swap out the mayonnaise for a plant-based alternative. You can also add avocado or jalapeños for a twist.