Mexican Corn Coleslaw Salad: A Fresh and Flavorful Twist on a Classic Dish

Mexican Corn Coleslaw Salad is a vibrant and refreshing dish that brings a burst of flavor to any table. This delightful salad combines the sweetness of corn with the crunch of fresh vegetables, creating a perfect balance of taste and texture. Originating from the rich culinary traditions of Mexico, this salad is often enjoyed at festive gatherings and family barbecues, making it a beloved staple in many households.

What I love most about Mexican Corn Coleslaw Salad is its versatility; it can be served as a side dish or a light main course, and it pairs beautifully with grilled meats and tacos. The combination of zesty lime, creamy dressing, and colorful ingredients not only tantalizes the taste buds but also adds a pop of color to your plate. Whether you’re looking for a quick weeknight meal or a dish to impress your guests, this Mexican Corn Coleslaw Salad is sure to become a favorite in your recipe repertoire.

Ingredients:

• 4 cups green cabbage, finely shredded
• 1 cup red cabbage, finely shredded
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, chopped
• 1 avocado, diced
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice (freshly squeezed)
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup crumbled queso fresco (optional)

Preparing the Vegetables

First things first, let’s get our veggies ready. I love the crunch and color that both green and red cabbage bring to this salad. Here’s how I prepare them:

1. Start by removing the outer leaves of the green and red cabbage. Rinse them under cold water to remove any dirt or debris.
2. Using a sharp knife or a mandoline slicer, finely shred the green cabbage and red cabbage. Aim for thin strips to ensure they mix well with the other ingredients.
3. Place the shredded cabbage in a large mixing bowl. This will be the base of our coleslaw.

Adding the Fresh Ingredients

Now that we have our cabbage ready, it’s time to add some vibrant colors and flavors to our salad.

1. Next, take your corn kernels. If you’re using fresh corn, you’ll want to cut the kernels off the cob. If you’re using frozen corn, make sure to thaw it first. For canned corn, just drain and rinse it.
2. Add the corn to the bowl with the cabbage.
3. Now, let’s chop the cherry tomatoes. I like to cut them in half to release their juices and add a burst of flavor. Toss them into the bowl.
4. Finely chop the red onion. If you find raw onion too strong, you can soak it in cold water for about 10 minutes to mellow the flavor. Add the chopped onion to the mix.
5. Chop the cilantro and add it to the bowl. The fresh herb adds a wonderful aroma and taste to the salad.
6. Finally, dice the avocado. I like to do this last to prevent it from browning. Gently fold the avocado into the salad to avoid mashing it.

Making the Dressing

The dressing is what brings all the flavors together, and it’s super easy to whip up!

1. In a separate bowl, combine the mayonnaise and sour cream. This creamy base will give our coleslaw a rich texture.
2. Add the freshly squeezed lime juice to the mixture. This will add a zesty kick that complements the sweetness of the corn.
3. Sprinkle in the chili powder. This adds a nice warmth and depth to the dressing. If you like it spicier, feel free to add more!
4. Season with salt and pepper to taste. I usually start with a pinch of each and adjust as needed.
5. Whisk everything together until smooth and well combined. You want a creamy dressing that will coat all the veggies nicely.

Combining the Salad

Now that we have our veggies and dressing ready, it’s time to bring everything together!

1. Pour the dressing over the cabbage and vegetable mixture in the large bowl.
2. Using a spatula or large spoon, gently fold the dressing into the salad. Be careful not to mash the avocado; we want those lovely chunks to remain intact.
3. Once everything is well coated, taste the salad. Adjust the seasoning if necessary, adding more salt, pepper, or lime juice to suit your preference.

Chilling and Serving

For the best flavor, I recommend letting the salad chill for at least 30 minutes before serving. This allows the flavors to meld beautifully.

1. Cover the bowl with plastic wrap or

   Conclusion:

   In summary, this Mexican Corn Coleslaw Salad is an absolute must-try for anyone looking to add a burst of flavor and color to their meals. The combination of crunchy cabbage, sweet corn, and zesty lime dressing creates a refreshing dish that perfectly complements any barbecue, taco night, or summer gathering. Not only is it delicious, but it’s also incredibly versatile! You can easily customize it by adding black beans for extra protein, diced avocado for creaminess, or even some jalapeños if you’re in the mood for a little heat. I encourage you to give this recipe a go and experience the delightful flavors for yourself. Whether you serve it as a side dish or a light main course, I promise it will be a hit with family and friends. Don’t forget to share your experience and any variations you try—I’d love to hear how you make this Mexican Corn Coleslaw Salad your own! Happy cooking! Print

   Mexican Corn Coleslaw Salad: A Fresh and Flavorful Twist on a Classic Dish

   

   Print Recipe

   This vibrant coleslaw features a mix of green and red cabbage, fresh corn, cherry tomatoes, and creamy avocado, all tossed in a zesty lime dressing. It’s a refreshing side dish or light meal, perfect for any occasion!

   • Author: Dottie
   • Prep Time: 15 minutes
   • Cook Time: 0 minutes
   • Total Time: 45 minutes
   • Yield: 6–8 servings 1x

   Ingredients

   Scale 1x2x3x

   • 4 cups green cabbage, finely shredded
   • 1 cup red cabbage, finely shredded
   • 1 cup corn kernels (fresh, frozen, or canned)
   • 1 cup cherry tomatoes, halved
   • 1/2 cup red onion, finely chopped
   • 1/2 cup cilantro, chopped
   • 1 avocado, diced
   • 1/2 cup mayonnaise
   • 1/4 cup sour cream
   • 2 tablespoons lime juice (freshly squeezed)
   • 1 teaspoon chili powder
   • Salt and pepper to taste
   • 1/2 cup crumbled queso fresco (optional)

   Instructions

   1. Remove the outer leaves of the green and red cabbage. Rinse them under cold water.
   2. Finely shred the green and red cabbage using a sharp knife or mandoline slicer.
   3. Place the shredded cabbage in a large mixing bowl.
   4. Prepare corn kernels (cut fresh corn off the cob, thaw frozen corn, or drain canned corn) and add to the bowl.
   5. Halve the cherry tomatoes and add them to the bowl.
   6. Finely chop the red onion and add it to the mix.
   7. Chop the cilantro and add it to the bowl.
   8. Dice the avocado and gently fold it into the salad.
   9. In a separate bowl, combine mayonnaise and sour cream.
   10. Add lime juice and chili powder, then season with salt and pepper.
   11. Whisk until smooth and well combined.
   12. Pour the dressing over the cabbage and vegetable mixture.
   13. Gently fold the dressing into the salad, being careful not to mash the avocado.
   14. Taste and adjust seasoning if necessary.
   15. Cover the bowl and refrigerate for at least 30 minutes.
   16. Before serving, give the salad a gentle toss and sprinkle with queso fresco if desired.
   17. Serve chilled.

   Notes

   • For added crunch, consider including shredded carrots or bell peppers.
   • This salad can be made a few hours in advance; just keep it covered in the refrigerator.
   • Feel free to adjust the spice level by adding more chili powder or including diced jalapeños.