Mexican Street Corn Coleslaw

Ingredients

Green cabbage: 8 cups, shredded

Red cabbage: 2 cups, shredded

Canned corn: 2 cups, drained well

Jalapeño: 1 large, finely chopped

Green onions: ½ cup, sliced

Mayonnaise: 1 cup

Fresh lime juice: 1 tablespoon

Fresh parsley or cilantro: ¼ cup, chopped

Ground black pepper: ½ teaspoon

Salt: ¼ teaspoon

Chili powder: ½ teaspoon

Cotija or feta cheese: ½ cup, crumbled

1. Make the dressing.

In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth. Set aside.

2. Shred the cabbage.

Cut the green and red cabbage into thin strips using a sharp knife, food processor, or box grater.

Add them to a large mixing bowl.

3. Add the fresh ingredients.

Finely chop the jalapeño and slice the green onions, then add them to the cabbage.

Roughly chop the parsley or cilantro and toss it in too.

4. Add the corn and cheese.

Make sure the corn is well drained, then add it to the bowl along with the crumbled cotija or feta.

5. Dress and toss.

Give the dressing a quick stir, pour it over the slaw, and toss with tongs or a large spoon until everything is evenly coated.

6. Chill.

Transfer the coleslaw to an airtight container and refrigerate for at least 2 hours so the flavors can come together.

Toss once more just before serving.