Name: Mexican Corn Coleslaw
Prep time: 10 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 cups shredded cabbage (green or a mix of green and purple); 1 cup fresh or frozen corn (if using frozen, thaw and drain it); 1/2 red bell pepper, finely diced; 1/4 cup chopped fresh cilantro; 1/4 cup green onions, sliced; 1/2 cup mayonnaise; 1/4 cup sour cream; 2 tbsp lime juice (freshly squeezed); 1 tsp chili powder (or to taste); 1/4 tsp cumin; Salt and pepper to taste; 1/2 tsp garlic powder (optional)

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This Mexican Corn Coleslaw is a vibrant and refreshing side dish bursting with fresh flavors. Crisp shredded cabbage is mixed with sweet corn, colorful bell pepper, and fresh herbs, all coated in a tangy, creamy dressing with a hint of spice. It’s perfect for summer barbecues, potlucks, or as a bright complement to your favorite Mexican meals.

Ingredients

4 cups shredded cabbage (green or a mix of green and purple)

1 cup fresh or frozen corn (if using frozen, thaw and drain it)

1/2 red bell pepper, finely diced

1/4 cup chopped fresh cilantro

1/4 cup green onions, sliced

1/2 cup mayonnaise

1/4 cup sour cream

2 tbsp lime juice (freshly squeezed)

1 tsp chili powder (or to taste)

1/4 tsp cumin

Salt and pepper to taste

1/2 tsp garlic powder (optional for extra flavor)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the vegetables: In a large bowl, combine the shredded cabbage, corn, red bell pepper, cilantro, and green onions.

Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder (if using), salt, and pepper until smooth and well combined.

Combine: Pour the dressing over the cabbage mixture and toss to coat evenly.

Chill and serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.

Servings and timing

This recipe serves about 4 to 6 people as a side dish.
Preparation time is around 10 minutes, and chilling time is at least 30 minutes for the best flavor.

Variations

Add heat: I like to toss in some finely diced jalapeños or a dash of hot sauce if I want a spicy kick.

Cheese: For a cheesy twist, crumbled cotija or shredded cheddar cheese on top adds great flavor and texture.

Add avocado: Diced avocado gives the slaw a creamy texture and richness that I find really satisfying.

Storage/reheating

I store this coleslaw in an airtight container in the refrigerator for up to 2 days. The flavors continue to develop as it sits, but the cabbage remains crisp. I don’t recommend reheating this dish — it’s best served cold or at room temperature.

FAQs

Can I use pre-shredded cabbage?

Yes, pre-shredded cabbage works well and saves time. Just make sure it’s fresh and not wilted.

Can I make this recipe vegan?

Absolutely! Substitute the mayonnaise and sour cream with vegan versions or use a plant-based yogurt alternative.

Is frozen corn a good substitute for fresh corn?

Yes, frozen corn works perfectly. Just thaw and drain it well before adding to prevent excess moisture.

How long can I keep the coleslaw in the fridge?

I usually keep it fresh for up to 2 days. Beyond that, the cabbage may start to lose its crunch.

Can I add other vegetables?

Definitely! Shredded carrots, diced cucumber, or even radishes would add nice crunch and color.

Conclusion

I find Mexican Corn Coleslaw to be a wonderfully fresh and flavorful dish that brightens up any meal. It’s easy to make, flexible to customize, and satisfying whether served at a casual barbecue or a festive dinner. Give it a try next time I want a tasty, colorful side that comes together in minutes.

Recipe:

Mexican Corn Coleslaw

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Author: Cheryl
Total Time: 40 minutes (including chilling time)
Yield: 4 to 6 servings
Diet: Vegetarian

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Description

Instructions

In a large bowl, combine the shredded cabbage, corn, red bell pepper, cilantro, and green onions.
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder (if using), salt, and pepper until smooth and well combined.
Pour the dressing over the cabbage mixture and toss to coat evenly.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature.