Description
A refreshing coleslaw bursting with flavors inspired by traditional Mexican street corn, featuring crunchy cabbage, grilled corn, and a creamy dressing.
Ingredients
- 3 ears fresh corn (about 2 cups kernels)
- 4 cups shredded cabbage (mix of green and purple)
- 1/2 cup mayonnaise
- Juice of 2 limes
- 1 tsp chili powder
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Shuck the corn and remove any silk. Rinse under cool water.
- Grill the corn until slightly charred (about 10 minutes) or boil until tender. Let cool, then cut off the kernels.
- In a large bowl, combine corn kernels, shredded cabbage, and chopped cilantro.
- In a separate bowl, whisk together mayonnaise, lime juice, and chili powder. Pour over the corn mixture and toss until well combined.
- Top with crumbled Cotija cheese just before serving.
Notes
Letting the coleslaw chill in the refrigerator for at least half an hour before serving allows the flavors to meld. Adjust seasoning and add extras like jalapeños if desired.
