Mexican Street Corn Slaw

Are you ready to rock your taste buds with some fiesta-level flavor? Meet Mexican Street Corn Slaw! This salivating sensation is a fresh, tangy and savoury salad, best suited for any BBQ party or a picnic. Inspired by the classic Mexican street food Elote, this slaw offers a kick of heat, the zest of lime, the creaminess of mayo and cheese, and the fresh crunch of cabbage. All these make it a fantastic side dish that will dance on your palate. You gotta trust me, dudes and dudettes – this salad is out of this world delish! You’ll be wanting to make it again and again.

Now, let’s talk about time. It takes 10 minutes to prep everything, very straightforward. Then you only need about 5 minutes to cook your corn. Totalling up to be just a mere 15 minutes of your time. From this recipe, you should expect 6-8 servings of zesty, creamy, and crunchy slaw. So let’s dive right into it!

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 6-8

Stay with me now, ’cause we’re about to roll up our sleeves and get down to some serious cooking. Let’s get this party started!

Ingredients & Equipment You’ll Need

• 4 cups shredded cabbage
• 4 ears of corn
• 1/4 cup mayonnaise
• 1/4 cup cotija cheese
• 2 limes
• 1/4 cup chopped cilantro
• 2 jalapenos
• Salt and pepper to taste
• 1 tbsp chili powder

Equipment: Grill or stovetop, large mixing bowl, small mixing bowl, knife, and a grater.

Corn is the showstopper here, charred to perfection bringing out its inherent sweetness. The cotija cheese adds a sharp and salty note, perfectly balancing the creamy mayo and tangy lime juice. Now for those who don’t like it hot, you can substitute jalapenos with bell peppers. Also, feta cheese works well as a substitute for cotija cheese.

How To Make Mexican Street Corn Slaw

1. First, grill the corn until charred. This should take about 5 minutes over high heat.
2. While the corn cools, in a large bowl, combine shredded cabbage, chopped cilantro, and finely diced jalapenos.
3. Next, in a small bowl, mix together mayonnaise, lime juice, chili powder, and salt.
4. Slather this dressing over the cabbage mixture and toss until well combined.
5. Finally, slice the kernels off the cobs and stir them into the slaw. Toss in the crumbled cotija cheese, and voila! Your Mexican Street Corn Slaw is ready.

Tips For The Best Results

• Char the corn well for an intense sweet flavor.
• Always use fresh lime juice instead of bottled one.
• Taste and adjust the spices according to your preference.

Storage Tips

• Store in an airtight container in the fridge. It lasts for about 3-5 days.
• Don’t freeze it as the texture will change upon thawing.

Frequently Asked Questions

Q: Can I make this ahead of time?

A: Yes, you can prepare the dressing and cabbage mixture separately and mix before serving.

Q: Can I use canned corn instead?

A: Fresh corn is best, but canned will work in a pinch. Just drain and rinse well before charring.

Q: Is there something else I can use besides mayonnaise?

A: Use Greek yogurt for a healthier alternative.

Q: Can I skip the cheese?

A: The cheese provides a salty balance, but you can skip it if you like.

Q: How spicy is this recipe?

A: It has a moderate kick, but you can control the heat by adjusting the amount of jalapenos.

Nutritional Facts of Mexican Street Corn Slaw

Each serving of this slaw is approximately 200 calories, with 14g of carbohydrates, 7g of proteins, and 14g of fats. It also contains crucial nutrients like Vitamins A & C and Calcium.

Phew, what a ride, and what a dish! The Mexican Street Corn Slaw is definitely a crowd pleaser. With its bright colors and flavors, it’s a showstopper on any table. Enjoy it at your BBQ party, as a funky coleslaw or in your tacos. Embrace creativity! One bite of this slaw, and all your taste buds will be saying is ‘��Delicioso!’