Mexican Corn Coleslaw (Print Version)
Crunchy cabbage and sweet corn in a zesty lime-cumin dressing—bright, easy side for tacos or barbecues.
# 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)
# Step-by-Step Guide:
01 - If using fresh corn, cook the kernels in boiling salted water for 3–4 minutes until tender, then drain and cool. For extra flavor, grill or char the corn in a dry skillet over high heat until lightly browned. If using frozen corn, thaw completely and pat dry with paper towels.
02 - In a large mixing bowl, combine the green cabbage, red cabbage, corn, diced bell pepper, red onion, grated carrot, and chopped cilantro. Toss gently to distribute evenly.
03 - In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, honey, cumin, smoked paprika, salt, black pepper, and minced jalapeño until smooth and well blended.
04 - Pour the prepared dressing over the vegetable mixture. Toss everything thoroughly to coat all the vegetables evenly, ensuring the dressing reaches every bite.
05 - Cover the bowl and refrigerate for at least 15 minutes before serving to allow the flavors to meld together and the slaw to develop its full taste.
06 - Serve chilled as a refreshing side dish alongside tacos, grilled meats, or at summer barbecues. Also excellent as a taco topping.
# Expert Suggestions:
01 -
- The combination of charred corn and smoked paprika gives you that elusive smoky depth without needing a grill or any fancy equipment.
- It pulls double duty beautifully: serve it as a side dish one night, then pile it onto fish tacos the next day and it feels like a completely different meal.
02 -
- Do not dress the salad and then leave it overnight, because the cabbage will weep and you will end up with a soupy mess instead of a vibrant slaw.
- Charring the corn in a dry, screaming hot skillet without any oil is the trick that transforms this from a regular coleslaw into something people will actually ask you about.
03 -
- Grate the carrot on the finest holes of your box grater so it disappears into the dressing and sweetens every bite without chunky orange pieces interrupting the texture.
- Make a double batch of the dressing and keep it in a jar in the fridge because it is sensational drizzled over roasted potatoes, grilled shrimp, or even a plain chicken sandwich.