Crunchy Mexican Corn Coleslaw – A Summer Fiesta Recipe

In the world of summer salads, few things can rival the excitement and crunch of Mexican Corn Coleslaw. This vibrant dish bursts with flavors that dance on your taste buds while providing a delightful crunch. Southwest chicken salad pairing Imagine biting into sweet corn mingling with crisp cabbage, all brightened up by zesty lime and fresh cilantro. crispy orange chicken vibrant carrot apple salad It’s like a fiesta in your mouth! For more inspiration, check out this cozy cabbage soup recipe recipe.

Now, picture yourself at a backyard barbecue, warm sun overhead, laughter echoing around you while the tantalizing aroma of this coleslaw wafts through the air. You serve it alongside smoky grilled meats, and suddenly, everyone is asking for the recipe. This dish is not just food; it’s an experience that will have your guests coming back for seconds—and possibly thirds.

When I first made this Mexican Corn Coleslaw for a family picnic, my cousin declared it “the best thing since sliced bread.” That glowing endorsement had me smiling all day long.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Use either sweet corn on the cob or canned corn for convenience; both bring fantastic sweetness.
• Cabbage: A mix of green and purple cabbage adds delightful color and crunch.
• Red Onion: Thinly sliced red onion provides a sharp flavor that balances the sweetness of the corn.
• Cilantro: Fresh cilantro adds a fragrant herbal note that brightens every bite.
• Lime Juice: Freshly squeezed lime juice brings acidity that ties all the flavors together beautifully.
• Mayonnaise: Use creamy mayonnaise as a base; it gives richness and helps bind ingredients.
• Chili Powder: A hint of chili powder adds warmth and depth without overwhelming heat.
• Salt & Pepper: Simple seasonings enhance all those vibrant flavors without stealing the spotlight.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Veggies: Start by husking fresh corn if using cobs or draining canned corn. Chop both green and purple cabbage into thin strips for maximum crunch.

Mix That Dressing!: In a large bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth; this dressing adds creamy goodness to your slaw.

Add It All Together!: Toss in the prepared corn, chopped cabbage, sliced red onion, and cilantro into the bowl with dressing; make sure everything gets coated evenly for balanced flavor.

Taste Test Time!: Take a small spoonful to check if seasoning needs adjustment; don’t be shy—this is your masterpiece! Add more lime juice or salt if necessary.

Chill Before Serving!: Cover your coleslaw with plastic wrap and refrigerate for at least 30 minutes; this allows flavors to meld beautifully while keeping everything crunchy.

Enjoying Mexican Corn Coleslaw is more than just tasting food; it’s about bringing people together around shared flavors and experiences. Olive Garden salad recipe Whether you’re hosting a grand barbecue or enjoying a quiet dinner at home, this recipe will become an instant hit!

Perfecting the Cooking Process

To make Mexican Corn Coleslaw, start by prepping the veggies while boiling corn for five minutes. Mix them with dressing right after cooling for maximum flavor absorption.

Add Your Touch

Feel free to swap out the cabbage for kale or add diced jalapeños for a spicy kick. You could also sprinkle some queso fresco on top for an extra creamy texture.

Storing & Reheating

Store Mexican Corn Coleslaw in an airtight container in the fridge for up to three days. Avoid reheating; serve chilled to keep that crunchy texture intact.

Creating this delightful coleslaw recipe has always been a hit during family gatherings; my cousin once said it was “the best thing I’ve ever made.”

FAQ

What can I substitute for mayonnaise in Mexican Corn Coleslaw?

Greek yogurt works great as a healthier alternative without sacrificing creaminess.

Is this coleslaw gluten-free?

Yes, all ingredients in Mexican Corn Coleslaw are naturally gluten-free.

Can I make Mexican Corn Coleslaw ahead of time?

Absolutely! Prepare it a day prior for even better flavor development overnight.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Mexican Corn Coleslaw

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• Author: Mery Mack
• Total Time: 0 hours
• Yield: Serves 6

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Description

Mexican Corn Coleslaw is a vibrant, crunchy dish that perfectly blends sweet corn, crisp cabbage, and zesty lime for a refreshing side that’s a hit at any gathering. Ideal for summer barbecues or taco nights, this easy-to-make coleslaw will have your guests asking for seconds. With its bold flavors and colorful presentation, it’s not just a salad; it’s an experience!

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Ingredients

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• 2 cups fresh corn (kernels from about 2 ears or 1 can)
• 2 cups green cabbage (shredded)
• 1 cup purple cabbage (shredded)
• 1/2 cup red onion (thinly sliced)
• 1/4 cup fresh cilantro (chopped)
• Juice of 1 lime
• 1/2 cup mayonnaise
• 1 tsp chili powder
• Salt & pepper to taste

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Instructions

1. Prepare the corn by husking if using fresh or draining if using canned.
2. In a large bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
3. Add corn, both types of cabbage, red onion, and cilantro to the bowl with the dressing; toss to coat evenly.
4. Adjust seasoning with more lime juice or salt as needed.
5. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

• Prep Time: 15 minutes
• Cook Time: N/A
• Category: Side Dish
• Method: Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 180
• Sugar: 3g
• Sodium: 280mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 10mg