Mexican Street Corn Slaw

4.62 from 42 votes

Mexican Street Corn Slaw

This Mexican Street Corn Slaw recipe is about to be your new favorite side dish! This smoky, creamy slaw complete with sweet charred corn and salty feta cheese will have you hooked from the first bite.

Prep Time15

Cook Time7

Total Time22

Course: Salad

Cuisine: American, Mexican

Keyword: coleslaw, mexican coleslaw, mexican street corn salad

Servings:

Calories: 224kcal

Author: Joanna Cismaru

Equipment

Mandoline Slicer

Ingredients

Dressing

½ cup mayonnaise
½ cup sour cream
2 tablespoon lime juice 1 lime
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon salt or to taste
½ teaspoon pepper or to taste

Slaw

1 tablespoon olive oil
2 cups corn
1 jalapeno diced small
4 cups red cabbage shredded
1 green bell pepper julienned
¼ cup fresh cilantro chopped
6 green onions sliced
½ cup feta cheese crumbled

US Customary - Metric

Instructions

Prep the corn and dressing: Heat the olive oil in a skillet over medium-high heat. Add the corn and jalapeños and cook until they begin to char, 5-7 minutes. Mix the dressing ingredients together in a small bowl.
Finish the slaw: Add all the slaw ingredients to a large bowl with the corn mixture, and dressing. Toss well and serve.

Notes

Recipe time is based upon using pre-shredded cabbage.
Store leftovers in an airtight container and it will last in the fridge for 3-5 days. Because cabbage is so sturdy, this is a salad that can still be enjoyed as leftovers without getting soggy.

Nutrition