My Top Picks Summer Favorites Meatless

Mexican Street Corn Coleslaw

Found on Facebook

This is so good and a great side dish with any Mexican or Southwest meal

Dressing can be made ahead and refrigerated to save time.

Ingredients

Slaw

  • 4 c. shredded green cabbage
  • 2 c. shredded purple cabbage
  • 1-1/2 c. corn kernels (fresh, canned, or frozen and thawed)
  • 1/4 c. fresh cilantro, chopped
  • 1/4 c. cotija cheese, crumbled
  • 1 jalapeño, finely diced (optional)
  • additional cotija cheese for garnish

Slaw Dressing

  • 1/2 c. mayonnaise (Hellman’s)
  • 1/4 c. low-fat sour cream (Daisy)
  • 1 t. chili powder
  • 1/2 t. smoked paprika
  • 1 clove garlic, minced
  • juice of 1 lime
  • salt and pepper to taste

Instructions

In a large bowl, combine shredded green and purple cabbage. Add the corn, chopped cilantro, cotija cheese and jalapeno pepper.

In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt and pepper. If not using right away, you can refrigerate until ready to assemble.

Pour dressing over cabbage mixture and toss well to coat evenly.

Let the slaw chill in refrigerator for at least 30 minutes to allow the flavors to meld.

Serve cold, garnished with extra cotija cheese and a sprinkle of chili powder for extra flavor.

NOTE: Serves 6