Mexican Street Corn Coleslaw 

Ingredients:

4 cups shredded green cabbage
2 cups shredded purple cabbage
1 ½ cups corn kernels (fresh, canned, or frozen and thawed)
½ cup mayonnaise
¼ cup sour cream
¼ cup fresh cilantro, chopped
¼ cup cotija cheese, crumbled
1 jalapeño, finely diced (optional for some heat)
1 teaspoon chili powder
½ teaspoon smoked paprika
1 clove garlic, minced
Juice of 1 lime
Salt and pepper to taste
Instructions:

Prepare the Cabbage:
In a large mixing bowl, combine the shredded green and purple cabbage.
Add the Corn:
Stir in the corn kernels, mixing well with the cabbage.
Make the Dressing:
In a separate bowl, whisk together the mayonnaise, sour cream, chopped cilantro, cotija cheese, diced jalapeño (if using), chili powder, smoked paprika, minced garlic, lime juice, salt, and pepper until smooth.
Combine:
Pour the dressing over the cabbage and corn mixture. Toss everything together until the cabbage and corn are well coated with the dressing.
Chill:
Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve:
Give the coleslaw a good stir before serving. Enjoy this refreshing and flavorful side dish at your next gathering or barbecue!