Ingredients
- 4 cups shredded green cabbage (or coleslaw mix)
- 2 cups corn (grilled, roasted, or charred; fresh, canned, or frozen)
- 1/3 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1/2 cup Cotija cheese, crumbled (or feta)
- 1/4 cup fresh cilantro, chopped
- 1 tsp chili powder or Tajín
- Salt and black pepper, to taste
- Optional: 1 jalapeño, finely chopped
Instructions
- Char corn in a hot skillet or on the grill until golden-brown spots appear. If using frozen corn, thaw and dry first.
- In a large bowl, combine cabbage, charred corn, cilantro, and jalapeño (if using).
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, salt, and pepper until smooth.
- Pour dressing over cabbage mixture and toss until evenly coated.
- Stir in Cotija cheese. Taste and adjust seasoning.
- Chill for 15–30 minutes before serving for best flavor.
- Garnish with extra cheese, cilantro, or chili powder before serving.
Notes
- Use pre-shredded coleslaw mix for a quicker version.
- Swap cabbage for Brussels sprouts or broccoli slaw for variety.
- For spicier slaw, add extra jalapeño or hot sauce to dressing.
- Make it lighter with Greek yogurt instead of sour cream.
- For vegan, use plant-based mayo, dairy-free yogurt, and vegan cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for charring corn)
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
