Mexican Corn Coleslaw (Printable)
Crunchy corn and cabbage slaw tossed in a zesty lime-cumin mayo dressing - bright, tangy side for tacos and grills.
# What You'll Need:
→ Vegetables
01 - 2 cups fresh or frozen sweet corn kernels (about 3 ears or 10.6 oz)
02 - 3 cups green cabbage, finely shredded
03 - 1 cup red cabbage, finely shredded
04 - 1 medium red bell pepper, diced
05 - 1 small red onion, finely diced
06 - 1 medium carrot, grated
07 - 1/2 cup fresh cilantro, chopped
→ Dressing
08 - 1/3 cup mayonnaise
09 - 2 tablespoons sour cream
10 - 2 tablespoons freshly squeezed lime juice
11 - 1 teaspoon lime zest
12 - 1 tablespoon honey
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1 small jalapeño, seeded and finely minced (optional)
# Directions:
01 - If using fresh corn, cook the kernels in boiling salted water for 3–4 minutes until tender, then drain and cool. For extra depth of flavor, grill or char the corn in a hot skillet until lightly browned. If using frozen corn, thaw completely and pat dry with paper towels.
02 - In a large mixing bowl, combine the green and red cabbage, corn kernels, diced bell pepper, red onion, grated carrot, and chopped cilantro. Toss gently to distribute evenly.
03 - In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, honey, ground cumin, smoked paprika, salt, black pepper, and minced jalapeño until smooth and well blended.
04 - Pour the prepared dressing over the vegetable mixture. Toss everything thoroughly, ensuring all vegetables are evenly coated with the dressing.
05 - Cover the bowl and refrigerate for at least 15 minutes before serving to allow the flavors to meld and develop.
06 - Serve chilled as a refreshing side dish alongside tacos, grilled meats, or as a vibrant taco topping.
# Helpful Tips:
01 -
- The dressing comes together in about two minutes and tastes like something from a restaurant.
- That char on the corn adds a depth you did not think a coleslaw could have.
- It pairs with practically anything grilled, roasted, or stuffed into a tortilla.
02 -
- Do not skip the resting time because the cabbage needs those minutes to soften slightly and absorb the dressing.
- Pat frozen corn completely dry before charring or it will steam instead of brown.
03 -
- Zest the lime before you juice it because trying to zest a squeezed lime is a frustrating and humbling experience.
- Double the dressing and keep half in the fridge for a quick salad or sandwich spread later in the week.