Mexican Corn Coleslaw (Printable)
Crunchy corn and cabbage slaw with lime-cilantro dressing—bold, quick 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)
# Directions:
01 - If using fresh corn, cook the kernels in boiling salted water for 3 to 4 minutes, then drain and cool. For extra flavor, grill or char the corn in a skillet until lightly browned. If using frozen corn, thaw completely and pat dry with a paper towel.
02 - In a large mixing bowl, toss together the green cabbage, red cabbage, corn kernels, diced bell pepper, 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 blended.
04 - Pour the prepared dressing over the vegetable mixture and toss thoroughly, ensuring all ingredients are evenly coated.
05 - Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld together.
06 - Transfer to a serving bowl and serve chilled as a side dish or spoon generously over tacos.
# Expert Tips:
01 -
- The smoky cumin and lime dressing tastes like something you would find at a great taco stand but it comes together in minutes.
- That satisfying crunch from dual colored cabbages means it holds up beautifully even after sitting out at a party.
02 -
- Skipping the chill time means the dressing will taste flat because the cumin and lime need those minutes to soak into the cabbage.
- Grating the carrot rather than dicing it was a happy accident that turned out to make the texture far more pleasant.
03 -
- Pat frozen corn completely dry with a paper towel before charring or it will steam instead of blistering in the pan.
- A pinch of garlic powder in the dressing adds depth without the harshness of raw garlic that can overpower the lime.