Description
Mexican Corn Coleslaw is a creamy, zesty, and slightly spicy side dish that combines shredded cabbage with sweet corn kernels. The tangy dressing, made with mayonnaise, sour cream, and a touch of lime, perfectly complements the fresh cilantro and jalapeño, making this coleslaw a flavorful addition to any meal.
Ingredients
Scale
- 2 cups shredded cabbage
- 1 cup corn kernels
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and diced
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 1 lime, juiced
Instructions
- In a large bowl, combine shredded cabbage and corn.
- In a separate bowl, mix together mayonnaise, sour cream, chopped cilantro, diced jalapeño, cumin, salt, pepper, and lime juice.
- Pour the dressing over the cabbage and corn mixture and toss until well coated.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a creamier texture, you can add a bit more mayonnaise or sour cream.
- Adjust the amount of jalapeño to your preferred level of spiciness.
- This coleslaw can be made ahead of time and stored in the refrigerator for up to 1 day.
- You can also add other ingredients like diced red bell peppers or avocado for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes