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Street Corn Coleslaw Recipe

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★★★★★

4.4 from 77 reviews

This vibrant Street Corn Coleslaw is a flavorful twist on classic coleslaw, featuring charred or sautéed corn kernels mixed with crunchy cabbage, carrots, and a zesty Mexican-inspired dressing with lime, chili powder, and Cotija cheese. Perfect as a side dish for BBQs, picnics, or fast weeknight meals, it combines smoky, tangy, and creamy flavors in a refreshing chilled salad.

Ingredients

Scale

Vegetables and Cheese

  • 1 medium head green cabbage, shredded (about 6 cups)
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped cilantro
  • 2 ears of corn, kernels removed (about 1 1/2 cups)
  • 1/2 cup crumbled Cotija cheese
  • 1/4 cup thinly sliced red onion
  • 1 jalapeño, seeded and minced (optional)

Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream (or Greek yogurt)
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste

Garnish

  • Extra Cotija cheese
  • Lime wedges
  • Chopped cilantro
  • Hot sauce

Instructions

  1. Prepare the Corn: Choose your preferred cooking method: grill the ears on medium-high heat until charred and tender for 8-10 minutes; or boil in water for 5-7 minutes until tender; or sauté corn kernels in a skillet with oil over medium heat until lightly browned and tender, about 5-7 minutes.
  2. Cut the Kernels: When cool enough to handle, stand each ear upright and carefully cut the kernels off the cob to yield about 1 1/2 cups of corn.
  3. Make the Dressing: In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), freshly squeezed lime juice, chili powder, smoked paprika, garlic powder, and optional cayenne pepper.
  4. Taste and Adjust Dressing: Season the dressing with salt and black pepper, and adjust flavors by adding additional lime juice for tang, chili powder for smoky spice, or cayenne for heat as desired.
  5. (Optional) Chill Dressing: Cover and refrigerate the dressing for at least 30 minutes to allow flavors to meld and develop deeper taste.
  6. Combine Coleslaw Ingredients: In a large bowl, toss together the shredded green cabbage, red cabbage, shredded carrots, chopped cilantro, cooked corn kernels, crumbled Cotija cheese, thinly sliced red onion, and minced jalapeño if using.
  7. Add Dressing: Pour half of the prepared dressing over the coleslaw mixture initially. Gently toss to coat all ingredients evenly.
  8. Toss Gently: Continue tossing gently to ensure the dressing is evenly distributed without bruising the cabbage.
  9. Taste and Adjust Coleslaw: Sample the salad and add more salt, pepper, lime juice, or chili powder as needed to balance flavors.
  10. (Recommended) Chill Coleslaw: Cover and refrigerate the coleslaw for at least 30 minutes before serving to enhance flavor integration and chill the salad.
  11. Garnish and Serve: Just before serving, garnish the coleslaw with additional crumbled Cotija cheese, lime wedges, chopped cilantro, and hot sauce if you like extra heat. Serve chilled as a flavorful side dish.

Notes

  • The corn can be prepared by grilling, boiling, or sautéing based on your preference and available equipment.
  • Using Greek yogurt instead of sour cream adds extra protein and makes it lighter.
  • Adjust the amount of chili powder and cayenne to customize the heat level of the dressing.
  • Chilling the dressing and coleslaw separately helps enhance the flavors and results in a tastier, chilled salad.
  • Garnishes like extra Cotija cheese, fresh cilantro, lime wedges, and hot sauce add layers of flavor and presentation appeal.

Keywords: street corn coleslaw, mexican coleslaw, grilled corn salad, mexican street corn salad, cotija cheese salad, zesty coleslaw, summer side dish, vegetarian salad

Find it online: https://todayquickmeals.com/street-corn-coleslaw-recipe/