Mexican Corn Coleslaw (Printable version)
Crunchy cabbage and sweet corn in a zesty lime-mayo dressing—bright, tangy side for tacos or BBQ.
# Ingredient List:
→ Vegetables
01 - 2 cups fresh or frozen sweet corn kernels (about 3 ears or 10.5 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)
# How to Make It:
01 - If using fresh corn, cook the kernels in boiling salted water for 3 to 4 minutes until tender, then drain and cool completely. For deeper flavor, grill or char the corn in a dry skillet over medium-high heat until lightly browned spots appear. If using frozen corn, thaw completely and pat dry with paper towels.
02 - In a large mixing bowl, toss together the shredded green and red cabbage, cooked corn kernels, diced red bell pepper, finely diced red onion, grated carrot, and chopped cilantro until evenly distributed.
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 combined.
04 - Pour the prepared dressing over the vegetable mixture and toss thoroughly, ensuring every component is evenly coated with the creamy lime dressing.
05 - Cover the bowl tightly and refrigerate for at least 15 minutes before serving, allowing the flavors to meld and the slaw to develop its full taste.
06 - Serve chilled as a refreshing side dish alongside tacos, grilled chicken or fish, or as a vibrant addition to any summer barbecue spread.
# Expert Suggestions:
01 -
- The crunch factor is unreal, every bite has texture from the cabbage, corn, and bell pepper working together like a symphony.
- That creamy lime dressing with a hint of smoke from the paprika will make you want to eat it straight from the bowl with a spoon.
- It comes together in under thirty minutes and actually tastes better after sitting in the fridge for a bit, so you can make it ahead without stress.
02 -
- Do not dress the slaw more than two hours before serving or the cabbage will weep and you will end up with a puddle at the bottom of the bowl.
- Charring the corn in a dry skillet is the single step that takes this from good to unforgettable, so never skip it even when you are in a hurry.
03 -
- Slice the cabbage as thin as you possibly can because shreds that are too thick will fight against the dressing instead of absorbing it.
- Always taste and adjust the seasoning right before serving since refrigeration dulls flavors more than you expect.