Ingredients<\/u>:<\/b>
\n4 c shredded cabbage, green or purple
\n1 cup shredded carrots
\n1\/2 c chopped fresh cilantro
\n1\/4 c chopped red onion<\/p>\n
Topping<\/b>:
\n2 c corn kernels (fresh, canned, or frozen)
\n2 Tbsp Mayo
\n2 Tbsp sour cream or Greek yogurt
\n1\/4 c crumbled cotija cheese (or feta)
\n1 tsp chili powder
\n1 clove minced garlic
\njuice of 1 lime
\nsalt and pepper to taste<\/p>\n
Garnish<\/b>:
\nChopped cilantro
\nlime wedges<\/p>\n
Directions<\/u>:<\/b>
\nIn a large mixing bowl, combine shredded cabbage, carrots, cilantro, and red onion. Toss to combine, set aside.
\nIn a skillet over med-high heat, add corn kernels and cook until they are lightly charred, 5-7 min stirring occasionally.
\nIn a bowl combine mayo, sour cream\/yogurt, crumbled cheese, chili powder, smoked paprika, garlic, lime juice, salt, and pepper, mix until well combined.
\nAdd the charred corn kernels to the bowl with the dressing mixture. Stir until the corn is evenly coated with the dressing.
\nPour Mexican street corn topping over the coleslaw mixture in the large mixing bowl. Toss until the slaw is evenly coated with the topping.
\nTasted and adjust seasoning with salt, pepper, or lime juice if need4ed.
\nOptional: Garnish the coleslaw with additional cheese, cilantro, and lime wedges before serving.
\nServe chilled.<\/p>\n","protected":false},"excerpt":{"rendered":"
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