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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.
- 1 tbsp 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
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.
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: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 224kcal | Carbohydrates: 15g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 371mg | Potassium: 286mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1155IU | Vitamin C: 44.6mg | Calcium: 92mg | Iron: 1.1mg