![]() Transfer to a food-safe container with a tight-fitting lid and refrigerate for at least two hours. Pour this mixture over the vegetables and toss well with tongs until thoroughly mixed. Add the corn to the bowl.įinally, whisk the dressing mixture again, ensuring that nothing has settled to the bottom. If your corn is wet, it will dilute the dressing. No matter if you’re using canned corn, frozen corn or cooked fresh corn, be sure to drain it well. Chop the parsley or cilantro, if using, and add that to the bowl too. ![]() Next, chop the green onions thinly and finely chop the jalapeno. Place the cabbage into a large mixing bowl. You can also use a food processor or a box grater to shred the cabbage. Use a vegetable peeler to shred the cabbage into long thin strands. Remove the outer leaves and any leaves that are discoloured or not fresh from the cabbage. Whisk until well combined and set the dressing aside. Measure the mayonnaise, lime juice, chili powder, salt, and ground black pepper into a small mixing bowl. Start with preparing the dressing for the coleslaw. You can use feta or even parmesan if you cannot locate cotija.Ĭlick on your most used social media icon below and follow me! ![]() Cotija – This is a Mexican cheese which is salty and crumbly much like feta.I always use parsley instead because I don’t like the taste of cilantro. Parsley – Just a little bit for freshness, colour, and garnish.Lime Juice – For optimum flavour, use freshly squeezed lime juice.Mayonnaise – You can use full-fat or fat-free mayonnaise.Green Onions – These add a delicate onion flavour without overpowering the salad.Frozen corn that has been cooked and cooled will also work! Corn – You can use well-drained canned corn here, or you can use fresh corn that has been cooked, cooled, and removed from the cob.You can use a food processor or even finely chop it with a knife. Cabbage – I’m using green and red cabbage that I have shredded using my vegetable peeler.For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post. The following is a list of the ingredients needed to prepare this recipe. HERE IS WHAT YOU WILL NEED TO MAKE THIS RECIPE In this recipe, I have combined all of those flavours with the familiar ingredients that make up a good coleslaw. Street Corn is a classic Mexican street food where corn on the cob is charred on the grill and then coating it with a sauce made of mayonnaise, sour cream, cotija cheese, chile powder, and lime. But, I would never be able to choose a favourite, because as I previously said, it is hard to make a bad coleslaw.īesides all of that, there is the fact that this recipe is inspired by Mexican Street Corn, otherwise known as elotes. Long gone are the days when coleslaw needed to consist of just cabbage and carrots! There are literally hundreds of coleslaw styles out there and I am certainly not opposed to trying them all! To be honest, I love coleslaw so much and have tried so many types over the years. Corn is sweet! Do you see where I’m going with this? Well, corn is crisp, so why not? Finally, most coleslaw recipes have some element of sweetness to it, such as honey or sugar. Most of us will associate coleslaw with summer, right? Do you know what else is associated with summer? Corn! Coleslaw is most often made up of crispy vegetables, like cabbage and carrots. I know I’m going to get a comment about this, so I’m going to address it here and now.
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