Mexican Street Corn Coleslaw

This is the coleslaw that steals the show at any gathering—creamy, crunchy, and bursting with the addictive flavors of elote (Mexican street corn) in every bite.

Ingredients:

• 1 small head green cabbage, thinly sliced
• 3 ears of corn, kernels removed (or 2 cups frozen corn, thawed)
• ½ cup crumbled cotija cheese
• ¼ cup fresh cilantro, chopped
• 3 tablespoons mayonnaise
• 2 tablespoons Greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon smoked paprika
• 1 jalapeño, minced
• 1 teaspoon chili powder
• Salt and pepper to taste

Method:

1. Combine cabbage and corn in a large bowl.
2. Whisk together mayo, yogurt, lime juice, smoked paprika, and chili powder in a small bowl until smooth.
3. Pour dressing over vegetables and toss well to coat.
4. Fold in cotija cheese, cilantro, and jalapeño.
5. Season with salt and pepper. Chill for at least 30 minutes before serving.

Full recipe at The Kitchn →

Chef's tip: Make this the morning of your feast—it actually tastes *better* the next day as the flavors meld and the cabbage softens slightly, and you'll have one less thing to do when guests arrive.