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
Scale
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.
