Mexican Street Corn Coleslaw is a tantalizing combination of flavors and textures that captivates the senses. Just as vibrant as its name suggests, this dish boasts sweet charred corn mingling with crunchy cabbage, fresh cilantro, and a creamy zesty dressing.
It’s reminiscent of bustling street vendors in Mexico, where the fusion of cooling and warming spices creates a chorus of taste that simply sings. This recipe is worth making because not only is it a delightful dish perfect for gatherings, but it’s also quick and easy, ensuring that you’ll have time to spend with loved ones instead of fussy prep.
Follow this step-by-step guide to create a showstopper side dish that everyone will love.
Why You’ll Love This Recipe
This Mexican Street Corn Coleslaw stands out for several reasons. First and foremost, it’s incredibly easy to prepare, making it perfect for even the busiest home cooks. With minimal ingredients and straightforward steps, this dish allows you to whip up something special in no time. It’s also family-friendly; whether you’re hosting a backyard BBQ, contributing to a potluck, or simply whipping up weeknight dinner, it caters to all ages. The vibrant ingredients create a colorful and inviting presentation, one that encourages even picky eaters to dive in.
The versatility of this coleslaw also makes it appealing, allowing you to adjust the spice level to suit your taste. And let’s not forget the freshness derived from the seasonal ingredients, which add health benefits as well. This coleslaw is not just a side dish; it’s a flavor-packed experience.
Ingredients for Mexican Street Corn Coleslaw
To create the magic of Mexican Street Corn Coleslaw, you’ll need an array of colorful and flavorful ingredients. Each component adds both taste and nutrition, crafting a balanced dish.
- Corn: 2 cups fresh corn, kernels removed, offering a subtle sweetness.
- Cabbage: 2 cups shredded green cabbage for crunch and hydration.
- Red Cabbage: 1 cup shredded red cabbage for vibrant color and phytonutrients.
- Red Onion: 1 small red onion, finely chopped, contributing zesty pungency.
- Cilantro: 1/4 cup fresh cilantro, chopped, providing a refreshing herbaceous note.
- Lime Juice: 1/4 cup freshly squeezed lime juice, adding a splash of acidity.
- Chili Powder: 1 tsp chili powder (adjust to taste) for a warm kick of flavor.
- Mayonnaise or Greek Yogurt: 1/2 cup for a creamy texture (or opt for Greek yogurt for a lighter version).
- Sour Cream (optional): 1/4 cup to enhance creaminess if desired.
Step-by-Step Directions for Mexican Street Corn Coleslaw
Creating your Mexican Street Corn Coleslaw is a joy! Follow these easy steps to experience the vibrant flavors:
- Grill the Corn: Preheat your grill to medium-high heat. Place the corn on the grill and rotate every few minutes until charred, about 10-12 minutes. The slight caramelization enhances the corn’s flavor beautifully. Once done, remove and set aside to cool.
- Remove Kernels: Once cool, stand the corn upright and slice down the sides to remove the kernels into a bowl. This will release all the delicious juices.
- Prepare the Dressing: In a bowl, whisk together mayonnaise, sour cream (if using), lime juice, chili powder, salt, and pepper. The dressing should be tangy and zesty enough to contrast the sweetness of the corn.
- Mix the Salad: Add the charred corn, green and red cabbage, onion, and cilantro to the dressing. Using a spatula or spoon, mix everything until well-coated with dressing.
- Season to Taste: Adjust seasoning with additional lime juice or chili powder based on your preference. Taste and make it your own!
- Chill and Serve: Transfer the mixture to an airtight container and chill in the fridge for at least 30 minutes before serving. This helps the flavors to meld beautifully.
Tips & Tricks
Here are some chef’s secrets and optional extras to elevate your coleslaw:
- For Extra Flavor: Consider adding a dash of smoked paprika to the dressing for a deeper flavor profile.
- Heavier Creaminess: Swap out the mayonnaise for a combination of equal parts sour cream and Greek yogurt for a tangy twist or use just Greek yogurt for a healthy option.
- Kick Up the Heat: If you love heat, try adding diced jalapeños or a splash of your favorite hot sauce.
- Variations: Feel free to mix in other vegetables, such as shredded carrots or diced bell peppers, for an extra crunch and color.
- Garnish: Top your coleslaw with crumbled queso fresco or avocado slices just before serving for a delightful finish.
Serving Suggestions & Pairings
This Mexican Street Corn Coleslaw is versatile enough to accentuate any meal. Serve it alongside grilled proteins like chicken, fish, or even vegetarian options like grilled portobello mushrooms. It’s also perfect in tacos, burrito bowls, or wrapped in fresh lettuce leaves as a light, fresh snack. For serving, create beautiful layers in a glass bowl to showcase the colorful ingredients, and sprinkle with extra cilantro or lime wedges for garnishment.
For a complete menu, pair it with Mexican-style grilled chicken, cilantro-lime rice, or spicy black beans. This dish not only complements its counterparts; it elevates the whole dining experience.
Nutritional Information
This Mexican Street Corn Coleslaw is not only delicious but also offers good nutritional benefits. Each serving provides:
- Calories: Approximately 180-200 (depending on specific ingredient choices).
- – Protein: Around 3-4g (higher if using Greek yogurt).
- – Fats: Various depending on the dressing’s constituents.
- – Fiber: Good source from the fresh veggies.
- Vitamin C: Thanks to lime juice and cabbage, it is a great immune booster.
To indulge without guilt, feel free to tweak the dressing using Greek yogurt instead of mayonnaise, reducing calories without sacrificing taste.
Storing Tips & Variations for Mexican Street Corn Coleslaw
This coleslaw keeps well, making it excellent for meal prep or leftovers. Store it in an airtight container in the refrigerator for up to 3 days. The flavors will continue to blend, making it even tastier! However, for optimal crunch, you may want to keep the dressing separate and mix just before serving if you plan on storing it longer.
For variations, feel free to explore global flavors! Try adding a sprinkle of feta and olives for a Mediterranean twist or swap the corn for roasted peppers for an Italian rendition.
Conclusion for Mexican Street Corn Coleslaw
Now that your taste buds are tantalized, it’s time to grab your grill and ingredients! This Mexican Street Corn Coleslaw is a cheerful dish that brightens up any meal and brings the aromas of Mexico to your table. It’s simple enough to whip up on a weeknight yet impressive enough to serve at gatherings. Without a doubt, your family and friends will be going back for seconds (and thirds!).
FAQs
1. Can I use frozen corn instead of fresh?
Yes, frozen corn is a great alternative! Just make sure to thaw and drain it well before grilling.
2. How can I make this coleslaw vegan?
You can substitute mayonnaise and sour cream with vegan alternatives or use a cashew cream for a rich flavor without the dairy.
3. Can I prepare this the day before serving?
Absolutely! In fact, allowing it to chill overnight can enhance the flavors even more. Just be sure to give it a good stir before serving.
4. What spicy substitutes can I use if I don’t have chili powder?
You can use cayenne pepper, chipotle powder, or even finely diced fresh jalapeños for a different heat level.
5. How can I use leftovers?
Leftover coleslaw works wonderfully as a topping for tacos, sandwiches, or even mixed into grain bowls for added crunch and flavor.
Dive into this delectable dish today, and watch it become a staple in your culinary repertoire!
Print
Mexican Street Corn Coleslaw
- Total Time: 42 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful coleslaw featuring sweet charred corn, crunchy cabbage, and a zesty creamy dressing, perfect for any gathering.
Ingredients
- 2 cups fresh corn, kernels removed
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup freshly squeezed lime juice
- 1 tsp chili powder
- 1/2 cup mayonnaise or Greek yogurt
- 1/4 cup sour cream (optional)
Instructions
- Preheat your grill to medium-high heat. Grill the corn for 10-12 minutes, turning until charred. Remove and let cool.
- Once cool, stand the corn upright and slice down the sides to remove the kernels.
- In a bowl, whisk together mayonnaise, sour cream (if using), lime juice, chili powder, salt, and pepper to make the dressing.
- Add the charred corn, green and red cabbage, onion, and cilantro to the dressing. Mix well.
- Adjust seasoning with more lime juice or chili powder to taste.
- Chill in the fridge for at least 30 minutes before serving.
Notes
For extra flavor, add a dash of smoked paprika. For a vegan option, use vegan mayonnaise and cashew cream.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
