Mexican Slaw Recipe
Servings: 8 servings
Ingredients
- 12 ounce frozen fire-roasted corn thawed
- 16 ounce tricolor coleslaw mix or 4 cups green cabbage, 1 cup purple cabbage, 1 cup shredded carrots
- ¼ cup chopped cilantro
- 1 small jalapeño diced (white membranes and seeds removed)
- 4-5 ounces queso fresco
- ¼ cup sliced green onion optional
Mexican Coleslaw Dressing
- ¼ cup mayonnaise
- ¼ cup mexican crema
- 1 lime
- 1 tablespoon elote seasoning
Instructions
- Make the Dressing: In a large mixing bowl, whisk together mayonnaise, Mexican crema, lime juice, and elote seasoning until smooth and creamy. Taste and adjust seasoning as needed.
- Mix the Slaw: Add thawed fire-roasted corn, coleslaw mix, chopped cilantro, diced jalapeño, crumbled queso fresco, and green onions (if using) to the bowl. Gently toss everything until well coated in the dressing.
- Chill: Cover and refrigerate the coleslaw for at least 1 hour to allow the flavors to blend.
- Serve: Before serving, stir the coleslaw again and taste—add a pinch of salt if needed. Garnish with extra queso fresco, a sprinkle of elote seasoning, chopped cilantro, and tri-color tortilla strips for crunch and color.
Nutrition
Serving: 1 serving | Calories: 150kcal | Carbohydrates: 12g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 305mg | Potassium: 196mg | Fiber: 3g | Sugar: 5g | Vitamin A: 344IU | Vitamin C: 27mg | Calcium: 122mg | Iron: 1mg
Find it online:
www.soulfullymade.com/mexican-street-corn-coleslaw/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/mexican-street-corn-coleslaw/