Description
A vibrant twist on classic corn salad, this Mexican Street Corn Coleslaw blends sweet corn, crisp cabbage, and a creamy lime‑yogurt dressing for a crunchy, flavorful side dish.
Ingredients
Scale
- 1 head green cabbage, thinly sliced
- 1 cup fresh corn kernels (grilled or boiled)
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup freshly squeezed lime juice
- 1 tbsp chocolate‑brown sugar
- 1 tsp chipotle in adobo (optional)
- 2 tbsp fresh cilantro, chopped
- 1 tsp smoked paprika
- Sea salt and black pepper to taste
Instructions
- Thinly slice the green cabbage and place in a large bowl.
- Heat a skillet over medium heat and grill the corn kernels until lightly charred.
- Whisk mayonnaise, Greek yogurt, lime juice, and chocolate‑brown sugar until smooth.
- Stir in chipotle, smoked paprika, sea salt, and black pepper to form the dressing.
- Pour the dressing over the cabbage and corn, tossing to coat evenly.
- Fold in chopped cilantro, taste, and adjust seasoning if needed.
- Refrigerate the coleslaw for 15 minutes before serving.
- Serve chilled or at room temperature with tortilla chips or pita.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican