Mexican Street Corn Coleslaw – Crisp red and green cabbage, sweet corn, spicy jalapenos, fresh green onions, and salty feta cheese come together to create this delicious Mexican Street Corn Coleslaw. With its creamy, zesty, and tangy dressing, this coleslaw is sure to satisfy even the toughest critics!
š½š„
š Ingredients List:
š½ 1 cup frozen corn kernels
š„¬ 4 cups shredded green cabbage
š„¬ 2 cups shredded red cabbage
š¶ 1 small jalapeno, finely chopped
š§
2 green onions, sliced
š§ 1/2 cup crumbled feta cheese
š„ 1/4 cup mayonnaise
š 1/4 cup sour cream
š 1 tablespoon fresh lime juice
šæ 1/4 cup chopped fresh cilantro
š§ 1/2 teaspoon salt
š¶ 1/4 teaspoon smoked paprika
š¶ 1/4 teaspoon chili powder
š Instructions:
š„ In a large mixing bowl, combine the green and red cabbage, corn, jalapeno, and green onions. Mix well. š„¬
š„ In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, salt, smoked paprika, and chili powder. š¶
š„ Pour the dressing over the cabbage mixture and toss to coat all the ingredients evenly. š„
š§ Add the crumbled feta cheese and chopped cilantro to the coleslaw. Mix gently to combine. šæ
š„ Let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. āļø
š” Notes:
š½ Roasting the corn before adding it to the coleslaw can add a smoky flavor.
šæ Adjust the amount of jalapeno to your taste preference for spiciness.