Mexican Corn Coleslaw

Mexican Corn Coleslaw is a vibrant and flavorful twist on the classic coleslaw. This dish combines the crunch of cabbage with sweet corn, creamy dressing, and a hint of spice from jalapeño and cumin. The fresh cilantro and lime juice add a refreshing zest, making this coleslaw the perfect side dish for summer barbecues, tacos, or any Mexican-inspired meal.

Ingredients

• 2 cups shredded cabbage
• 1 cup corn kernels
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup chopped cilantro
• 1 jalapeno, seeded and diced
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1 lime, juiced

Directions

1. In a large bowl, combine the shredded cabbage and corn kernels.
2. In a separate bowl, whisk together the mayonnaise, sour cream, chopped cilantro, diced jalapeno, cumin, salt, pepper, and lime juice.
3. Pour the dressing over the cabbage and corn mixture and toss well until everything is evenly coated.
4. Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled and enjoy!

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cooking Time: 0 minutes
• Total Time: 45 minutes (including chilling time)

Variations

• Add Avocado: For extra creaminess, dice one ripe avocado and fold it into the coleslaw just before serving.
• Add Cheese: Crumbled cotija or feta cheese can be sprinkled on top for added flavor and texture.
• Spicy: If you prefer more heat, increase the amount of jalapeño or add a pinch of cayenne pepper or chili powder to the dressing.
• Corn Alternatives: You can use grilled corn for a smoky flavor or swap out the corn for black beans for a different twist.

Storage and Reheating

• Storage: Store leftover coleslaw in an airtight container in the refrigerator for up to 2-3 days. The texture may soften slightly, but it will still be delicious.
• Reheating: This dish is best served cold and does not require reheating.

10 FAQs

1. Can I use frozen corn instead of fresh or canned corn? Yes, you can use frozen corn. Just make sure to thaw and drain it before adding it to the coleslaw.
2. How can I make this recipe vegan? Substitute the mayonnaise and sour cream with vegan alternatives like vegan mayo and cashew cream or dairy-free sour cream.
3. Can I make this ahead of time? Yes, this coleslaw can be made ahead and stored in the refrigerator for a few hours or overnight. Just be sure to give it a good toss before serving.
4. Can I add other vegetables to the coleslaw? Yes, you can add vegetables like shredded carrots, bell peppers, or red onions for more color and flavor.
5. How can I make this spicier? Add more jalapeños, or you can also incorporate chili powder, hot sauce, or even a few dashes of Tabasco for extra heat.
6. What other herbs can I use instead of cilantro? If you’re not a fan of cilantro, you can substitute it with parsley or green onions.
7. Can I make this recipe without sour cream? Yes, you can replace sour cream with extra mayonnaise or use Greek yogurt as a healthier alternative.
8. What kind of cabbage should I use? Green cabbage is typically used for coleslaw, but you can also experiment with purple cabbage for a colorful twist.
9. Can I add nuts or seeds to this coleslaw? Yes, adding toasted pumpkin seeds or chopped walnuts can give your coleslaw an extra crunch.
10. What do I serve with Mexican Corn Coleslaw? This coleslaw pairs perfectly with tacos, grilled meats, BBQ, or as a side dish to any Mexican-inspired meal.

Conclusion

Mexican Corn Coleslaw is a refreshing and flavorful side dish that’s easy to prepare and packed with vibrant flavors. With its creamy dressing, spicy kick, and fresh cilantro, it’s the perfect accompaniment to a variety of dishes, from tacos to grilled meats. Enjoy this zesty coleslaw at your next meal or gathering!

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