If you are craving a vibrant, zesty side that packs a punch of flavor and a variety of delightful textures, the Mexican Corn and Cabbage Coleslaw with Feta Recipe is absolutely where your taste buds want to be. This recipe brings together charred sweet corn, crunchy shredded cabbage, spicy jalapeños, and the tangy creaminess of feta cheese to create a dish that’s perfect for a sunny picnic or a flavorful weeknight dinner. Every bite feels fresh and lively, thanks to the bright lime dressing and the hint of smoky spices, making this coleslaw an unforgettable crowd-pleaser.
Ingredients You’ll Need
The beauty of this Mexican Corn and Cabbage Coleslaw with Feta Recipe is how simple yet essential each ingredient is. Every component contributes uniquely, whether it’s the sweet crunch of corn, the creamy tang from the feta, or the punch of spice from the chili powder. Together, they create a balanced and colorful dish that’s as delicious as it is eye-catching.
- 2 cups corn: Fresh or frozen corn works great, and charring it adds a wonderful smoky depth.
- 1 Tablespoon vegetable oil: Essential for cooking the corn evenly and developing that perfect golden char.
- 1/2 cup mayonnaise: Adds smooth creaminess to the dressing without overpowering the other flavors.
- 1/2 cup sour cream: Brings a tangy richness that complements the feta and lime perfectly.
- 2 Tablespoons lime juice: Provides a refreshing acidity that brightens the whole salad.
- 1 teaspoon paprika: Adds a subtle smoky sweetness that enhances the charred corn.
- 1 teaspoon chili powder: Gives a gentle kick of heat that warms every bite.
- 1 teaspoon cumin: Infuses the dressing with earthiness and a little depth.
- 1 teaspoon garlic salt: Provides savory seasoning that rounds out the flavor profile.
- 1 teaspoon pepper: Adds just enough spice to keep things lively.
- 1 head red cabbage, shredded: The crunchy base of the coleslaw, adding color and texture.
- 1 jalapeño, diced: For those who love a spicy touch, it’s the perfect heat enhancer.
- 1 red bell pepper, sliced: Sweet and crisp, balancing the heat with fresh flavor.
- 1/2 cup scallions, sliced: Adds a mild onion bite and vibrant green pops.
- 1/4 cup cilantro, chopped: Bright, fresh, and herbaceous notes for an authentic Mexican twist.
- 1/2 cup feta cheese, crumbled: Creamy and salty, it ties all the flavors together beautifully.
How to Make Mexican Corn and Cabbage Coleslaw with Feta Recipe
Step 1: Char the Corn
Start by heating the vegetable oil in a large pan over medium-high heat. Add the corn and cook it, stirring frequently, until the kernels get slightly brown and develop tiny burnt spots, which usually takes about five minutes. This charring really amps up the flavor with a delicious smoky note that serves as the backbone for the coleslaw’s vibrant taste.
Step 2: Whip Up the Dressing
In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, paprika, chili powder, cumin, garlic salt, and pepper. Stir everything together until the mixture is smooth and evenly blended. This creamy, spiced dressing is what will bring all the bright and bold flavors together, giving the slaw its distinct personality.
Step 3: Toss the Vegetables
In a separate large bowl, mix the shredded red cabbage, diced jalapeño, sliced red bell pepper, sliced scallions, chopped cilantro, charred corn, and crumbled feta cheese. Pour the dressing over the salad and gently toss everything until every ingredient is well coated. The combination of crunchy veggies and creamy dressing makes each forkful a perfect crystal-clear symphony of textures and flavors.
Step 4: Garnish and Serve
To finish, sprinkle any leftover crumbled feta cheese and some fresh cilantro on top for an inviting presentation. This final touch not only adds visual appeal but also layers on an extra burst of flavor right before you dig in. Serve immediately and enjoy the lively, fresh character of this incredible Mexican Corn and Cabbage Coleslaw with Feta Recipe.
How to Serve Mexican Corn and Cabbage Coleslaw with Feta Recipe
Garnishes
Adding a few extra garnishes can elevate this coleslaw from simple to spectacular. Fresh lime wedges on the side are a wonderful option to squeeze over the top for extra zing. A handful of chopped green onions or more cilantro gives a fresh, herbal brightness, and a dash of smoked paprika sprinkled on top enhances the smoky charm.
Side Dishes
This coleslaw pairs beautifully with a variety of dishes! It’s a vibrant side for grilled meats like chicken, steak, or shrimp tacos. It also complements rice bowls and can cut through rich, saucy mains to provide a refreshing counterbalance. Think of it as the perfect crisp companion that adds a splash of color and flavor to your plate.
Creative Ways to Present
For a casual party, serve the coleslaw in small individual cups or on corn tortilla chips as a fun appetizer. You can also layer it in mason jars for a grab-and-go lunch or picnic option. Another idea? Use it as a topping on burgers or sandwiches to add crunch and zest that elevates the whole meal.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Corn and Cabbage Coleslaw with Feta Recipe should be stored in an airtight container in the refrigerator. It’s best eaten within 2 to 3 days for maximum freshness, as the cabbage will begin to soften a little over time, and the flavors meld deliciously.
Freezing
This coleslaw is not ideal for freezing because the fresh vegetables and creamy dressing tend to separate and lose their crispness after thawing. To keep your experience top-notch, enjoy it fresh or refrigerated but skip freezing leftovers.
Reheating
There’s no need to reheat this coleslaw—it’s meant to be enjoyed cold or at room temperature. If you paired it with warm dishes and want to bring those to room temperature, make sure to serve the coleslaw fresh for the best crunch and flavor.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works wonderfully in this recipe. Just thaw it and pat dry before cooking to get that perfect char without extra moisture.
Is there a substitute for feta cheese if I’m allergic?
Yes, you can use cotija cheese or even a tangy goat cheese as alternatives, or simply omit the cheese for a dairy-free version. The flavor will shift slightly but remain delicious.
How spicy is the coleslaw with jalapeño?
The jalapeño adds a gentle heat that can be adjusted to your preference—remove the seeds for milder results or add more if you love extra spice!
Can I make this coleslaw vegan?
For a vegan version, swap out mayonnaise and sour cream with plant-based alternatives and omit the feta or use a vegan cheese substitute. The fresh veggies and spices will still shine beautifully.
What’s the best way to shred cabbage quickly?
The easiest way is to use a food processor with a shredding blade or a sharp knife if you want to keep it more rustic. Thin, even shreds cook and dress better in coleslaw.
Final Thoughts
There’s something incredibly satisfying about making and sharing the Mexican Corn and Cabbage Coleslaw with Feta Recipe. It’s vibrant, easy to prepare, and a total crowd-pleaser with its blend of smoky, spicy, creamy, and crunchy elements. This recipe will quickly become one of your favorite go-tos, perfect for any occasion where you want to add a fresh, flavorful kick to your meal. Give it a try—you deserve a little fiesta on your plate!
Print
Mexican Corn and Cabbage Coleslaw with Feta Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This vibrant Mexican Coleslaw combines charred corn with crisp red cabbage, jalapeño, and red bell pepper, all tossed in a creamy, zesty dressing flavored with lime juice and warm spices. Topped with tangy feta cheese and fresh cilantro, it’s a flavorful side dish perfect for barbecues, tacos, or any festive meal.
Ingredients
Charred Corn
- 2 cups corn
- 1 Tablespoon vegetable oil
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tablespoons lime juice
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon pepper
Vegetables and Garnish
- 1 head red cabbage (shredded)
- 1 jalapeño (diced)
- 1 red bell pepper (sliced)
- 1/2 cup scallions (sliced)
- 1/4 cup cilantro (chopped)
- 1/2 cup feta cheese (crumbled)
Instructions
- Char the Corn: In a large pan, heat the vegetable oil over medium-high heat. Add the corn and cook, stirring frequently, until the kernels start to brown and slightly char, about 5 minutes. This imparts a smoky flavor essential for the slaw.
- Prepare the Dressing: In a large bowl, combine mayonnaise, sour cream, lime juice, paprika, chili powder, cumin, garlic salt, and pepper. Stir until the mixture is smooth, thin, and evenly blended to create a flavorful dressing.
- Combine Ingredients: In a large mixing bowl, add the shredded red cabbage, diced jalapeño, sliced red bell pepper, scallions, chopped cilantro, the charred corn, and crumbled feta cheese. Pour the prepared dressing over the vegetables and gently toss to coat all the ingredients thoroughly without crushing them.
- Garnish and Serve: Sprinkle additional feta crumbles and chopped cilantro on top for extra flavor and presentation. Serve immediately and enjoy this fresh and zesty Mexican Coleslaw.
Notes
- For a milder version, remove the seeds from the jalapeño before dicing.
- Char the corn carefully to avoid burning; slightly browned kernels add the best flavor.
- This slaw can be made a few hours ahead and refrigerated to let the flavors meld better.
- If feta cheese is not preferred, queso fresco can be used as an alternative.
- Adjust the chili powder and jalapeño quantities to control the spiciness.
