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Mexican Street Corn Coleslaw

A vibrant and flavorful coleslaw that pairs fresh corn with crunchy red cabbage, creamy dressing, and tangy feta for a refreshing side dish perfect for summer.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears fresh corn (grilled or boiled) Grill for added flavor.
  • 2 cups red cabbage, shredded
  • 1/2 cup mayonnaise Can substitute with Greek yogurt for a healthier twist.
  • 3 tbsp fresh lime juice
  • 1/4 cup cilantro, chopped
  • 1 tsp chili powder Add more for extra spice.
  • 1/2 cup feta cheese, crumbled Alternatives include Cotija or sharp cheddar.
  • Salt & pepper to taste

Method
 

Preparation
  1. Grill or boil the corn until tender (about 3-5 minutes). Let cool slightly, then cut off the kernels.
  2. In a large bowl, combine corn and shredded cabbage.
  3. In a separate bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
Mixing
  1. Pour the dressing over the corn-cabbage mixture and toss gently to coat.
  2. Add the crumbled feta cheese and chopped cilantro; stir to combine.
Serving
  1. Serve immediately for maximum crunch or chill in the fridge for about 30 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days. Avoid freezing to maintain texture.