Roasted Mexican Street Corn Slaw Salad Recipe
This Roasted Mexican Street Corn Slaw Salad is the perfect side dish for summertime. Made with crunchy cabbage, tender sweet corn, and salty queso fresco that's tossed in a creamy citrus dressing. It's light and refreshing and full of fresh produce.
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Ingredients
Creamy Citrus Dressing
- ½ cup mayonnaise
- 2 tbsp lime juice roughly 2 limes
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- ¼ tsp cayenne
Roasted Mexican Street Corn Salad
- 5 cobs corn roast, cool, and cut from the cob
- 5 cups green cabbage ½ medium size head, shred
- 3 cups red cabbage ¼ medium size head, shred
- ½ cup onion finely dice
- 1 jalapeno pepper finely dice
- 1 cup cilantro chopped
- ½ cup cherry tomatoes cut in half
- 1 can black beans drain and rinse
- 1 cup queso fresco cheese crumble
Instructions
Creamy Citrus Dressing
- Add mayo to a small bowl.
- Slice two limes in half and squeeze in a citrus press, releasing the juices into the bowl with the mayo.
- Add the ground cumin, paprika, chili powder, and salt to the mayo mixture, whisk to combine, and set aside.
Roasted Mexican Street Corn Salad
- Remove the husks from the fresh corn and grill over medium-high heat on an outdoor grill until the corn has turned from a pale yellow to a bright yellow with plenty of char marks.
- Allow the cobs to rest until they're cool enough to handle, roughly, 10 minutes, and remove the corn from the cobs. I find it easiest to place the corn cob standing on its end and use a sharp knife to cut the corn kernels off the cob. Continue with the rest of the cobs and add the corn to a large mixing bowl.
- Roasting Corn Oven Option: Preheat the oven to 375 degrees with the oven rack in the middle position. Place corn on a baking sheet and bake for 20-25 minutes.
- Next, prep the rest of the vegetables. Remove the outer leaves from the cabbage. Quarter the head of cabbage and cut out the core. Using a sharp knife or food processor, cut the cabbage into thin ribbons and add to the bowl with the corn. Next, finely chop the onion and jalapeno pepper, and cut the cherry tomatoes in half. Give the cilantro a rough chop, then cut the cherry tomatoes in half and add to the bowl, giving it a good mix with a tongs to combine.
- Finally, whisk the dressing mixture again, ensuring nothing has settled to the bottom. Lastly, add in the drained black beans and crumbled queso fresco cheese. Lastly, pour the creamy dressing over the Mexican corn slaw salad and toss with tongs until thoroughly mixed.
- Cover and refrigerate for at least two hours before serving. Before serving, toss once more.
Storage Instructions
- Coleslaw is a salad that stores quite well and can last for several days. This coleslaw will keep fresh for two to three days in your refrigerator. If stored, before serving, toss the coleslaw well, because the dressing will have settled to the bottom of the container.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 170.7kcalCarbohydrates: 12.1gProtein: 5.7gFat: 11.6gSaturated Fat: 3gPolyunsaturated Fat: 5.3gMonounsaturated Fat: 2.7gTrans Fat: 0.1gCholesterol: 13.1mgSodium: 411.5mgPotassium: 284.6mgFiber: 4gSugar: 3.2gVitamin A: 723.7IUVitamin C: 33.4mgCalcium: 109.6mgIron: 1.2mg
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