Hello, culinary explorers!Today, we’re diving into a dish that brings vibrant colors and bold flavors from the streets of Mexico right into your kitchen—Mexican Street Corn Coleslaw. This budget-friendly recipe combines the classic crunch of coleslaw with the zesty zing of Mexican street corn, offering a side dish that’s both delightful and refreshing.
Introduction
Mexican Street Corn, or ‘Elote,’ has its roots deeply embedded in Mexican culture, often sold by street vendors who expertly season it with various spices and condiments. Our twist on this traditional favorite incorporates these dynamic flavors into a coleslaw, making for an unforgettable side dish that complements any meal. My first encounter with Mexican Street Corn was during a summer festival in Mexico City, and since then, I’ve been hooked!
Ingredients
To prepare this comforting Mexican Street Corn Coleslaw, you’ll need:
- Coleslaw:
- 4 cups shredded cabbage (green or purple)
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- Mexican Street Corn Topping:
- 2 cups corn kernels (fresh, canned, or frozen)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1/4 cup crumbled cotija cheese (or feta cheese)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 clove garlic, minced
- Juice of 1 lime
- Salt and black pepper to taste
- Optional Garnish:
- Additional crumbled cotija cheese
- Chopped fresh cilantro
- Lime wedges
How to Make Mexican Street Corn Coleslaw
Follow these steps to create your own delicious Mexican Street Corn Coleslaw:
- In a large mixing bowl, combine shredded cabbage, shredded carrots, chopped cilantro, and chopped red onion. Toss to combine and set aside.
- In a skillet over medium-high heat, add corn kernels and cook until they are lightly charred, stirring occasionally, about 5-7 minutes.
- In a small bowl, combine mayonnaise, sour cream or Greek yogurt, crumbled cotija cheese, chili powder, smoked paprika, minced garlic, lime juice, salt, and black pepper. Mix until well combined.
- Add the charred corn kernels to the bowl with the dressing mixture. Stir until the corn is evenly coated with the dressing.
- Pour the Mexican street corn topping over the coleslaw mixture in the large mixing bowl. Toss until the coleslaw is evenly coated with the street corn topping.
- Taste and adjust seasoning with additional salt, pepper, or lime juice if needed.
Helpful Tips
- For a lighter version, you can substitute Greek yogurt for mayonnaise.
- If cotija cheese is unavailable, feta cheese makes a great substitute, adding a similar salty touch.
Cooking Tips
- To enhance the smokiness, consider grilling the corn instead of sautéing.
- A food processor can be handy for shredding the cabbage and carrots uniformly.
Serving Suggestions
This dish pairs wonderfully with grilled meats or as a standalone salad. Present it in a colorful bowl, garnished with extra cheese and lime wedges to elevate the visual appeal.
Frequently Asked Questions (FAQs)
- Can I make this coleslaw ahead of time? Yes, you can prepare the coleslaw mixture and dressing separately and combine them just before serving to maintain freshness.
- Is there a vegan alternative for the cheese? Nutritional yeast can be used as a substitute to give a cheesy flavor without the dairy.
- How long can I store the leftover coleslaw? It can be stored in the refrigerator for up to 3 days, although it’s best enjoyed fresh due to the dressing softening the vegetables.
Nutritional Information
Nutritional Information (per serving):
- Calories: 180 kcal
- Carbohydrates: 20 g
- Protein: 4 g
- Fat: 10 g
- Saturated Fat: 3 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 4 g
- Trans Fat: 0 g
- Cholesterol: 15 mg
- Sodium: 200 mg
- Potassium: 340 mg
- Fiber: 3 g
- Sugar: 5 g
- Vitamin A: 3080 IU
- Vitamin C: 21 mg
- Calcium: 85 mg
- Iron: 0.8 mg
This nutritional content provides a good balance of energy and nutrients to keep you satisfied and healthy.
Storage and Leftovers
Refrigerate: Store in an airtight container to keep the coleslaw crisp and fresh. Reheat: This dish is best enjoyed cold and does not require reheating.
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Conclusion
We hope you enjoy making and savoring this Mexican Street Corn Coleslaw. It’s a dish that brings a burst of joy and flavor to any table. Try it out, tweak it with your personal touch, and don’t forget to share your experiences and any variations you create! Happy cooking!
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Mexican Street Corn Coleslaw Recipe | Fresh & Zesty
Description
Mexican Street Corn, or ‘Elote,’ has its roots deeply embedded in Mexican culture, often sold by street vendors who expertly season it with various spices and condiments. Our twist on this traditional favorite incorporates these dynamic flavors into a coleslaw, making for an unforgettable side dish that complements any meal. My first encounter with Mexican Street Corn was during a summer festival in Mexico City, and since then, I’ve been hooked!
Ingredients
- Coleslaw:
- 4 cups shredded cabbage (green or purple)
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- Mexican Street Corn Topping:
- 2 cups corn kernels (fresh, canned, or frozen)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1/4 cup crumbled cotija cheese (or feta cheese)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 clove garlic, minced
- Juice of 1 lime
- Salt and black pepper to taste
- Optional Garnish:
- Additional crumbled cotija cheese
- Chopped fresh cilantro
- Lime wedges
Instructions
- In a large mixing bowl, combine shredded cabbage, shredded carrots, chopped cilantro, and chopped red onion. Toss to combine and set aside.
- In a skillet over medium-high heat, add corn kernels and cook until they are lightly charred, stirring occasionally, about 5-7 minutes.
- In a small bowl, combine mayonnaise, sour cream or Greek yogurt, crumbled cotija cheese, chili powder, smoked paprika, minced garlic, lime juice, salt, and black pepper. Mix until well combined.
- Add the charred corn kernels to the bowl with the dressing mixture. Stir until the corn is evenly coated with the dressing.
- Pour the Mexican street corn topping over the coleslaw mixture in the large mixing bowl. Toss until the coleslaw is evenly coated with the street corn topping.
- Taste and adjust seasoning with additional salt, pepper, or lime juice if needed.
Notes
- For a lighter version, you can substitute Greek yogurt for mayonnaise.
- If cotija cheese is unavailable, feta cheese makes a great substitute, adding a similar salty touch.
