Mexican Coleslaw Corn Street Recipe

Hi girls, welcome to Cooktophia. Today I will make Mexican Coleslaw Corn Street Recipe. Combine crunchy green cabbage, fresh corn, and red onion with a spicy, creamy sauce of mayonnaise, lemon, cilantro, and cotija cheese to make this Mexican roasted corn cabbage.

Mexican Coleslaw Corn Street Recipe

Mexican Coleslaw Corn Street Recipe

Can a street corn lover get enough recipes that contain street corn? I honestly don’t think so. This idea struck me the other day when I was stirring up a bowl of jalapeño corn coleslaw, which my family loves so much.

This Street Corn Coleslaw Salad turns out to be a great idea. I put it on Carnitas Tacos. I put it in my salads for lunch. We ate it with steak and grilled chicken.

This cabbage immediately became a favorite with the whole family – which says a lot, because I have a child who does not like most cabbage salad.

Mexican Coleslaw Corn Street Recipe ingredients

  • Shredded green cabbage
  • fresh corn
  • red onion
  • Cotija cheese
  • fresh coriander
  • mayonnaise
  • Cholula hot sauce
  • Fresh lemon juice
  • Sugar
  • Salt, pepper and chili powder
Coleslaw Corn Street

Mexican Coleslaw Corn Street Recipe

  1. Combine cabbage, corn, and red onion in a large mixing bowl. Stir mayonnaise, hot sauce, lemon juice, sugar, salt, pepper, and chili powder together. Pour the mixture over the cabbage mixture and toss with tongs or stir well to coat.
  2. Sprinkle with coriander and cilantro. Serve immediately or refrigerate until ready to serve. This will stay good for 2-3 days.

mexican corn recipes

Elote aka Hot Mexican Corn Dip consists of roasted corn in a creamy sauce of spicy mayonnaise, lemon, and cotija cheese. Whether you eat it by the spoon or dip it in with tortilla chips, the Elote Dip is a snack that everyone loves.

Inspired by my love of Mexican street corn, Skillet Mexican Corn with Squash and Kielpasa delivers all those flavors and more in this one skillet meal. Kielbasa sausage sautéed with sweet onions, fresh corn and summer squash before tossed in a creamy corn-style sauce.

Fresh corn and soft potatoes are sautéed in a spicy, creamy sauce to make this Mexican street salad. Inspired by a little leftover Elote Dip and a spoonful of leftover potato salad, this potato was a fun random idea one night that I knew I needed to turn into a complete potato salad recipe. (And surely you all agreed!)

Mexican Coleslaw Corn Street Recipe card

stakes: 8

  • Combine cabbage, corn, and red onion in a large mixing bowl. Stir mayonnaise, hot sauce, lemon juice, sugar, salt, pepper, and chili powder together. Pour the mixture over the cabbage mixture and toss with tongs or toss well to coat.
  • Sprinkle with coriander and cilantro. Serve immediately or refrigerate until ready to serve. This will stay good for 2-3 days.

Calories: 217Calories · Carbohydrates: 14g · protein: 3g · fat: 17g · Saturated fat: 3g · Unsaturated fats: 10g · Monounsaturated fats: 4g · Unsaturated fats: 1g · Cholesterol: 13mg · sodium: 540mg · Potassium: 265mg · the basic: 3g · sugar: 6g · Vitamin A: 217IU · Vitamin C: 31mg · Calcium: 57mg · iron: 1mg

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