Prep time: 15 minutes | Servings: 6-8

Ingredients

  • The Base:

    • 1 bag (14 oz) shredded coleslaw mix (green cabbage, red cabbage, and carrots)

    • 2 cups sweet corn (fresh shucked, canned, or thawed frozen)

    • 1/4 cup red onion, finely diced

    • 1/2 cup fresh cilantro, chopped

  • The Creamy Dressing:

    • 1/2 cup mayonnaise

    • 1/4 cup sour cream (or Greek yogurt)

    • 2 tbsp lime juice (about 1 large lime)

    • 1 tsp chili powder

    • 1/2 tsp cumin

    • 1/2 tsp garlic powder

    • Salt and black pepper to taste

  • The Finisher:

    • 1/2 cup crumbled Cotija cheese (or Feta)

Instructions

  1. Prep the Corn: If using fresh corn, you can quickly sauté it in a pan with a drop of oil for 3–5 minutes to get some golden “char” marks for extra flavor. If using canned, just drain and rinse well.

  2. Whisk the Dressing: In a small bowl, combine the mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Whisk until smooth and creamy.

  3. Combine: In a large mixing bowl, toss together the coleslaw mix, corn, red onion, and cilantro.

  4. Dress and Chill: Pour the dressing over the vegetables. Use large spoons to toss everything until the cabbage is evenly coated. Gently fold in the Cotija cheese.

  5. Serve: For the best flavor, let it chill in the refrigerator for at least 30 minutes before serving. This allows the lime and spices to soften the cabbage perfectly.