Mexican Corn Coleslaw (Printer-Friendly)
Crunchy corn and cabbage slaw with lime-cumin dressing—perfect with tacos or grilled meats.
# What You’ll Need:
→ Vegetables
01 - 2 cups fresh or frozen sweet corn kernels (about 3 ears or 10.5 oz)
02 - 3 cups green cabbage, finely shredded
03 - 1 cup red cabbage, finely shredded
04 - 1 medium red bell pepper, diced
05 - 1 small red onion, finely diced
06 - 1 medium carrot, grated
07 - 1/2 cup fresh cilantro, chopped
→ Dressing
08 - 1/3 cup mayonnaise
09 - 2 tablespoons sour cream
10 - 2 tablespoons freshly squeezed lime juice
11 - 1 teaspoon lime zest
12 - 1 tablespoon honey
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1 small jalapeño, seeded and finely minced (optional)
# How To Make It:
01 - If using fresh corn, cook the kernels in boiling salted water for 3–4 minutes until tender, then drain and cool. For extra depth of flavor, grill or char the corn in a dry skillet over medium-high heat until lightly browned. If using frozen corn, thaw completely and pat dry with paper towels.
02 - In a large mixing bowl, toss together the green cabbage, red cabbage, corn kernels, diced bell pepper, red onion, grated carrot, and chopped cilantro until evenly distributed.
03 - In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, honey, ground cumin, smoked paprika, salt, black pepper, and minced jalapeño until smooth and well combined.
04 - Pour the prepared dressing over the vegetable mixture and toss thoroughly to ensure all ingredients are evenly coated.
05 - Cover the bowl and refrigerate for at least 15 minutes before serving to allow the flavors to develop and meld together.
06 - Serve chilled as a refreshing side dish or spoon generously over tacos for added crunch and brightness.
# Helpful Hints:
01 -
- The char on the corn adds a depth that makes people ask what your secret is every time you serve it.
- It comes together in under thirty minutes and tastes even better after sitting in the fridge for a bit.
- That creamy lime dressing with a hint of smoked paprika works on everything from tacos to grilled chicken to forkfuls straight from the bowl.
02 -
- Do not dress the salad more than a few hours ahead because cabbage releases water over time and the dressing will thin out.
- Pat frozen corn completely dry before charring or you will steam it instead of getting that beautiful blistered char.
03 -
- Use a hot dry cast iron skillet for the best char on the corn because the even heat creates those perfect dark spots without burning.
- Taste the dressing before mixing it in and adjust the lime and salt because produce varies in sweetness and moisture every single time.