Em chào anh .
Em chào anh .
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Mexican Street Corn Slaw
Ingredients:
4 cups shredded cabbage or coleslaw mix
1 cup corn kernels (fresh, canned, or frozen)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese (or feta cheese)
1/4 cup chopped fresh cilantro
1 jalapeño, seeded and finely chopped (optional)
1 clove garlic, minced
1 tablespoon lime juice
1/2 teaspoon chili powder
Salt and pepper to taste
Lime wedges, for serving
Instructions:
Prepare the corn: If using fresh corn, grill or boil it until slightly charred, then cut the kernels off the cob. If using frozen corn, thaw it; if using canned corn, drain and rinse it.
Make the dressing: In a small bowl, mix together the mayonnaise, sour cream, minced garlic, lime juice, chili powder, salt, and pepper.
Assemble the slaw: In a large bowl, combine the shredded cabbage or coleslaw mix, corn kernels, chopped cilantro, chopped jalapeño (if using), and crumbled cotija cheese.
Mix in the dressing: Pour the dressing over the cabbage mixture and toss until everything is well coated.
Chill and serve: Cover the slaw and refrigerate for at least 30 minutes to let the flavors meld together. Before serving, taste and adjust seasoning if needed. Serve with lime wedges on the side.
Enjoy your Mexican Street Corn Slaw as a delicious side dish or topping for tacos!Mexican Street Corn Slaw Ingredients: 4 cups shredded cabbage or coleslaw mix 1 cup corn kernels (fresh, canned, or frozen) 1/4 cup mayonnaise 1/4 cup sour cream 1/2 cup crumbled cotija cheese (or feta cheese) 1/4 cup chopped fresh cilantro 1 jalapeño, seeded and finely chopped (optional) 1 clove garlic, minced 1 tablespoon lime juice 1/2 teaspoon chili powder Salt and pepper to taste Lime wedges, for serving Instructions: Prepare the corn: If using fresh corn, grill or boil it until slightly charred, then cut the kernels off the cob. If using frozen corn, thaw it; if using canned corn, drain and rinse it. Make the dressing: In a small bowl, mix together the mayonnaise, sour cream, minced garlic, lime juice, chili powder, salt, and pepper. Assemble the slaw: In a large bowl, combine the shredded cabbage or coleslaw mix, corn kernels, chopped cilantro, chopped jalapeño (if using), and crumbled cotija cheese. Mix in the dressing: Pour the dressing over the cabbage mixture and toss until everything is well coated. Chill and serve: Cover the slaw and refrigerate for at least 30 minutes to let the flavors meld together. Before serving, taste and adjust seasoning if needed. Serve with lime wedges on the side. Enjoy your Mexican Street Corn Slaw as a delicious side dish or topping for tacos!
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