Mexican Street Corn Coleslaw
Mexican Street Corn Coleslaw is a vibrant and refreshing dish that combines crunchy shredded cabbage with smoky roasted corn, zesty lime, and a hint of chili powder. Perfect for summer barbecues or taco nights, this coleslaw is not only easy to prepare but also adds a colorful touch to any meal. The balance of flavors makes it an irresistible side dish that will impress your guests and family!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Grilling/Roasting
- Cuisine: Mexican
Ingredients
Scale
- 4 cups shredded green cabbage
- 2 cups fresh corn kernels (about 2 ears of corn)
- 1/2 cup mayonnaise (regular or vegan)
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Grill or roast the corn until charred, about 10–15 minutes. Let cool, then cut the kernels off the cob.
- In a large bowl, whisk together mayonnaise, lime juice, and chili powder until smooth.
- Add shredded cabbage and roasted corn to the bowl and mix until well coated.
- Stir in cilantro and adjust seasoning as desired.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg