Prep time: 20 mins | Chill time: 2 hours | Serves: 6–8
Ingredients
The Base
- 8 cups Green cabbage, shredded
- 2 cups Red cabbage, shredded
- 2 cups Sweet corn, canned (drained) or fresh grilled
- 1 large Jalapeño, finely diced (remove seeds for less heat)
- ½ cup Green onions, thinly sliced
- ¼ cup Fresh cilantro or parsley, chopped
- ½ cup Cotija cheese (or Feta), crumbled
The Dressing
- 1 cup Mayonnaise
- 1 tbsp Fresh lime juice (approx. ½ a lime)
- ½ tsp Chili powder
- ½ tsp Ground black pepper
- ¼ tsp Salt
Instructions
1. Prepare the Dressing
In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and black pepper until smooth. Set this aside for a few minutes; allowing the dressing to sit helps the chili powder bloom and the flavors meld.
2. Prep the Veggies
Shred both the green and red cabbage into thin strips using a sharp knife or a food processor. Place them into a large mixing bowl. Add the diced jalapeño and sliced green onions.
3. Combine
Add the drained corn and the crumbled Cotija cheese to the cabbage mixture. If you are using fresh corn, grilling it beforehand adds a fantastic smoky “street food” authenticity to the dish.
4. Dress and Toss
Pour the dressing over the vegetables. Use tongs or large spoons to toss thoroughly, ensuring every shred of cabbage is lightly coated.
5. Chill (Crucial Step)
Cover the bowl and refrigerate for at least 2 hours. This allows the cabbage to soften slightly and the flavors to penetrate the vegetables. Give it one final toss just before serving to redistribute the dressing.
Tips for Success
- Cheese Subs: If you can’t find Cotija, Feta is the best substitute due to its saltiness and dry texture. Queso Fresco also works but is much milder.
- Lighten it Up: You can swap half of the mayonnaise for Greek yogurt or Mexican Crema for a tangier, slightly lighter profile.
- Smoke it: A pinch of smoked paprika or using chipotle powder instead of standard chili powder adds a lovely campfire depth.
