This Mexican Corn Coleslaw is a colorful and crunchy side dish that combines sweet corn, fresh vegetables, and zesty lime. It’s perfect for barbecues or taco nights!
I love how easy it is to whip up—just toss everything in a bowl and you’re ready to go! Plus, it’s so refreshing, you might just want to eat it straight from the bowl! 🌽🥗
Key Ingredients & Substitutions
Cabbage: Green and purple cabbages combine for color and crunch. If you can’t find purple cabbage, just use more green. Napa cabbage is also a great substitute for a more delicate texture!
Corn: Fresh corn is fantastic, but frozen and thawed corn works well too. If you’re in a pinch, canned corn drained will do just fine. Look for sweet corn for the best flavor.
Jalapeños: They add heat and flavor, but feel free to use bell peppers for a milder taste. If you want it spicier, try using serrano peppers instead!
Mayonnaise & Sour Cream: This combination creates a creamy dressing. You can substitute Greek yogurt for a healthier option, which adds protein without sacrificing creaminess.
Cilantro: For those who aren’t fans of cilantro, try chopped green onions or parsley for color and flavor without the strong herb taste.
How Do You Ensure Your Coleslaw Has the Right Crunch?
Getting a good crunch in your coleslaw starts with choosing the right vegetables and preparing them correctly. It’s important to slice the cabbages and vegetables thinly to ensure they mix well.
- Use a sharp knife or a mandoline for even, thin slices.
- After mixing your vegetables, let them sit for a few minutes before serving; this helps them to retain their crunch.
- Chilling is key! Letting your coleslaw sit in the fridge not only enhances flavors but also keeps the veggies crispy by absorbing some of the dressing.
Mexican Corn Coleslaw
Ingredients You’ll Need:
For the Coleslaw:
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 1 cup shredded carrots
- 1-2 jalapeño peppers, thinly sliced (adjust to taste)
- 1/4 cup chopped fresh cilantro leaves
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder, plus extra for garnish
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and should chill for at least 30 minutes before serving. In total, you’re looking at around 45 minutes to enjoy a refreshing and zesty side dish!
Step-by-Step Instructions:
1. Prep the Vegetables:
Start by grabbing a large mixing bowl. Combine the shredded green cabbage, purple cabbage, corn kernels, shredded carrots, thinly sliced jalapeños, and chopped cilantro. Give it a good stir to mix everything together.
2. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, sour cream (or crema), fresh lime juice, ground cumin, chili powder, and a pinch of salt and black pepper. Mix until it becomes smooth and creamy.
3. Combine Everything:
Pour the dressing over the vegetable mix. Toss everything together nicely so that the dressing coats all the veggies evenly. It’s the perfect chance to get your hands in there for a good mix!
4. Taste and Adjust:
Before serving, take a quick taste of your coleslaw. If you feel it needs a little more seasoning, add more salt, lime juice, or chili powder to your liking for that perfect flavor.
5. Chill and Garnish:
Transfer the coleslaw to a serving bowl. Sprinkle a little extra chili powder over the top for garnish, and maybe add a few cilantro leaves for color. Cover it up and chill it in the refrigerator for at least 30 minutes. This helps the flavors blend beautifully!
6. Serve and Enjoy:
After chilling, it’s ready to serve! Enjoy this creamy and delicious Mexican Corn Coleslaw as a vibrant side dish with grilled meats, tacos, or any of your favorite Mexican-inspired meals. Your taste buds will thank you!
Can I Use Different Types of Cabbage?
Absolutely! If you can’t find purple cabbage, you can use more green cabbage, or try Napa cabbage for a different texture. The crunch and color will still be great!
How to Store Leftovers?
Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the texture might soften as it sits, so enjoy it fresh whenever possible!
Can I Make This Coleslaw Vegan?
Yes! Just replace the mayonnaise and sour cream with vegan alternatives. There are plenty of flavorful plant-based options out there that will work just as well!
What Can I Serve with Mexican Corn Coleslaw?
This coleslaw pairs well with grilled meats, tacos, or as a topping on sandwiches. It also makes a great side for barbecues and potlucks, contributing a refreshing crunch to your meal!
