Mexican Street Corn Coleslaw

Instructions:

1. In a large bowl, combine the green cabbage, purple cabbage, corn, red onion, cilantro, and jalapeño.
2. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, hot sauce, chili powder, smoked paprika, garlic powder, salt, and pepper.
3. Pour the dressing over the vegetables and toss until everything is evenly coated.
4. Taste and adjust — add extra lime for brightness or more hot sauce for heat.
5. Chill for 10 minutes to allow flavors to blend, or serve immediately for maximum crunch.

Variations

• Add diced avocado for creaminess.
• Use grilled corn for smoky depth.
• Swap hot sauce for chipotle in adobo for a richer heat.
• Add black beans to turn it into a heartier side or taco filling.

Tips

• Don’t add cotija until serving — it stays fresher and more flavorful.
• If prepping ahead, keep dressing and veggies separate until ready to serve.
• Taste your jalapeño before adding; heat levels vary.
• A sprinkle of Tajín on top adds a bright, tangy finish.