Mexican Street Corn Coleslaw
Looking for a new and exciting twist on classic coleslaw? This Mexican Street Corn Coleslaw recipe is sure to be a hit at your next gathering! Bursting with flavor and packed with nutrients, this dish is a must-try for anyone who loves a little spice in their life.
Ingredients:
- 1 head of cabbage, shredded
- 1 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of lime juice
- 1 teaspoon of chili powder
- 1/2 cup of crumbled cotija cheese
- 1/4 cup of chopped fresh cilantro
- 1 can of corn, drained
Instructions:
- In a large bowl, combine the shredded cabbage, mayonnaise, sour cream, and lime juice. Mix well until the cabbage is fully coated.
- Add the chili powder, cotija cheese, cilantro, and corn to the cabbage mixture. Stir until everything is well combined.
- Refrigerate the coleslaw for at least 1 hour before serving to allow the flavors to meld together.
- Serve chilled and enjoy!
Nutrition Information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 15g
- Protein: 5g
Popular questions:
- Q: Can I use a different type of cheese instead of cotija?
- Q: Can I use pre-shredded cabbage for this recipe?
- Q: Can I make this coleslaw ahead of time?
A: Yes, you can substitute cotija cheese with feta or queso fresco for a similar taste.
A: Yes, pre-shredded cabbage can be used to save time, but fresh cabbage is recommended for best texture.
A: Yes, this coleslaw can be made ahead of time and stored in the refrigerator for up to 2 days before serving.
Helpful tips:
- For a spicier kick, add a dash of hot sauce to the coleslaw mixture.
- Garnish with extra cilantro and a squeeze of lime juice before serving for added freshness.
Expert Secrets:
- To enhance the flavor profile, roast fresh corn on the cob and cut the kernels off instead of using canned corn.
- Adjust the amount of chili powder to suit your preferred level of spiciness.
