Crunchy inexperienced cabbage, recent corn, and pink onions are tossed with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to create this Mexican Avenue Corn Coleslaw.
Avenue Corn Coleslaw
Can a road corn loving individual ever have sufficient recipes that contain road corn? I actually don’t assume so. This concept hit me the opposite day after I was stirring collectively a bowl of the Jalapeno Corn Coleslaw that my household loves a lot.
This Avenue Corn Coleslaw has confirmed to be an superior concept. I’ve layered it on Carnitas Tacos. I’ve tossed it into my salads for lunch. We’ve eaten it with steak bites and with grilled hen.
This coleslaw grew to become an instantaneous favourite with the whole household – which says a LOT, since I’ve a child who doesn’t like most coleslaw.
Mexican Coleslaw Components
- shredded inexperienced cabbage
- recent corn
- pink onion
- cotija cheese
- recent cilantro
- Cholula sizzling sauce
- recent lime juice
- salt, pepper, chili powder
Mexican Coleslaw Recipe
- Mix the cabbage, corn, and pink onion in a big mixing bowl. Stir collectively the mayonnaise, sizzling sauce, lime juice, sugar, salt, pepper, and chili powder. Pour over the cabbage combination and toss with tongs or stir properly to coat.
- Sprinkle with cotija and cilantro. Serve instantly or refrigerate till able to serve. This may hold properly for 2-3 days.
Mexican Avenue Corn Recipes
Elote a.ok.a. Sizzling Mexican Corn Dip is made with roasted corn in a creamy sauce of spicy mayonnaise, lime, and cotija cheese. Whether or not you eat it with a spoon or dip into it with tortilla chips, Elote Dip is a snack that everybody loves.
Impressed by my love of Mexican road corn, this Skillet Mexican Avenue Corn with Squash and Kielbasa brings all of these flavors and extra to this one skillet meal. Kielbasa sausage is sauteed with candy onions, recent corn, and summer season squash earlier than being tossed with a creamy road corn model sauce.
Contemporary corn and tender potatoes are tossed in a creamy spicy sauce to create the Mexican Avenue Corn Potato Salad. Impressed by a little bit of leftover Elote Dip and a spoonful of leftover potato salad, this potato was a enjoyable random concept one night time, that I knew I wanted to show right into a full potato salad recipe. (And also you all positively have agreed with that!)
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Mix the cabbage, corn, and pink onion in a big mixing bowl. Stir collectively the mayonnaise, sizzling sauce, lime juice, sugar, salt, pepper, and chili powder. Pour over the cabbage combination and toss with tongs or stir properly to coat.
Sprinkle with cotija and cilantro. Serve instantly or refrigerate till able to serve. This may hold properly for 2-3 days.
Energy: 217kcal · Carbohydrates: 14g · Protein: 3g · Fats: 17g · Saturated Fats: 3g · Polyunsaturated Fats: 10g · Monounsaturated Fats: 4g · Trans Fats: 1g · Ldl cholesterol: 13mg · Sodium: 540mg · Potassium: 265mg · Fiber: 3g · Sugar: 6g · Vitamin A: 217IU · Vitamin C: 31mg · Calcium: 57mg · Iron: 1mg