Street Corn Slaw

Taste the Magic of Street Corn Slaw!

Ever bitten into something so delightful, your taste buds throw a little fiesta? Well, get ready because Street Corn Slaw is about to become your new favorite side dish! With a zesty kick from chipotle and creamy cotija cheese, this slaw offers a punch of flavors that’s quick to whip up. Who knew slaw could be this exciting?

Why Make This Recipe

This recipe is a game-changer for anyone who loves incredible flavors without the fuss. Here’s why you’ll adore it:

• Quick and Easy: You can make this slaw faster than your friends can take photos of it for Instagram! 🎉
• Perfect for Any Occasion: Whether you’re having a barbecue, a taco night, or just need a vibrant side, Street Corn Slaw fits right in.
• Minimal Cleanup: One bowl, some mixing, and voilà! Who doesn’t love a dish that doesn’t require a sink full of dishes?

Ingredients

You don’t need fancy stuff — just these basics!

• 2 cups shredded cabbage
• 2 cups corn kernels (fresh or frozen)
• 1/2 cup crumbled cotija cheese
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon chipotle in adobo sauce
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Directions

Whipping up this slaw is super straightforward. Just follow these steps:

1. In a large bowl, combine the shredded cabbage and corn kernels.
2. In a separate small bowl, mix together the mayonnaise, lime juice, chipotle in adobo, salt, and pepper.
3. Pour the dressing over the cabbage and corn mixture, and toss to combine until everything is evenly coated.
4. Gently fold in the crumbled cotija cheese.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Garnish with fresh cilantro if desired and enjoy as a side dish!

How to Make Street Corn Slaw (Overview)

Making this slaw is as breezy as a summer day! Start by mixing the crisp cabbage with sweet, juicy corn. Then, whip up a creamy dressing that packs a serious flavor punch with the chipotle. Combine everything, add that delicious cotija cheese, and let it chill out in the fridge for a bit. Pro tip: letting it sit amplifies the flavors. Totally worth the wait! 😋

How to Serve Street Corn Slaw

Imagine serving this slaw in a colorful bowl, its crisp textures and bright yellows and greens catching everyone’s eye. It pairs beautifully with grilled chicken, tacos, or even as a topping on a taco salad. The vibrant crunch is just as satisfying as it is pretty, and trust me, the aroma will have everyone looking for seconds!

How to Store Street Corn Slaw

Got leftovers? No worries! This slaw keeps well in the fridge for up to 3 days. Just make sure it’s in an airtight container. FYI, it doesn’t freeze well because the texture gets funky. If you want to make it ahead of time, don’t add the cheese or cilantro until you’re ready to serve to keep everything fresh!

Tips to Make Street Corn Slaw

• Want an extra crunch? Add in some chopped bell peppers or radishes for more texture.
• If you like it spicy, up the amount of chipotle in the dressing. 🔥
• For a lighter version, swap the mayonnaise for Greek yogurt.
• Fresh corn is best when in season, but frozen works just as well—don’t stress!

Variation

Feeling adventurous? Swap the cotija for feta cheese for a different salty kick. Or go vegan by using plant-based mayo and omitting the cheese altogether. Add sliced avocados for creaminess and a bonus dose of healthy fats!

FAQs

1. Can I use other types of cheese?
Absolutely! Feta or even Parmesan can be tasty alternatives to cotija.

2. How long can I make this in advance?
Make it up to 24 hours beforehand. Just remember to add the cheese right before serving for maximum flavor.

3. Can I freeze Street Corn Slaw?
It’s best to enjoy it fresh, but if you have to freeze it, keep in mind the texture may change once thawed.

📌 Pin this recipe for your next cozy dinner night!

Street Corn Slaw

A vibrant and zesty slaw made with cabbage, corn, cotija cheese, and a chipotle dressing, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Mexican

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups shredded cabbage Use green or a mix of green and purple for color.
• 2 cups corn kernels (fresh or frozen) If using frozen, thaw before using.
• 1/2 cup crumbled cotija cheese Can substitute with feta or Parmesan if desired.
• 1/4 cup mayonnaise For a lighter version, use Greek yogurt.
• 1 tablespoon lime juice Fresh lime juice is best for flavor.
• 1 tablespoon chipotle in adobo sauce Adjust based on spice preference.
• to taste salt and pepper Adjust seasoning to preference.
• to taste fresh cilantro for garnish (optional) Add just before serving.

Method

 

Preparation

1. In a large bowl, combine the shredded cabbage and corn kernels.
2. In a separate small bowl, mix together the mayonnaise, lime juice, chipotle in adobo, salt, and pepper.
3. Pour the dressing over the cabbage and corn mixture, and toss to combine until everything is evenly coated.
4. Gently fold in the crumbled cotija cheese.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Garnish with fresh cilantro if desired and enjoy as a side dish!

Notes

This slaw is best enjoyed fresh but can be stored in the fridge for up to 3 days in an airtight container. Avoid freezing as the texture may change.