Ingredients
Scale
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1 tablespoon olive oil
- 2 cups corn (fresh or frozen)
- 1 jalapeño (diced small)
- 4 cups red cabbage (shredded)
- 1 green bell pepper (julienned)
- ¼ cup fresh cilantro (chopped)
- 6 green onions (sliced)
- ½ cup feta cheese (crumbled)
Instructions
- Heat olive oil in a skillet over medium-high heat and add corn and jalapeños, cooking for 5-7 minutes until charred.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, cumin, smoked paprika, chili powder, salt, and pepper to make the dressing.
- In a large bowl, combine charred corn mixture with shredded red cabbage, green bell pepper, cilantro, green onions, and feta. Pour dressing over and toss to combine.
Notes
Fresh corn provides the best flavor, but frozen corn works well.
You can adjust the spice level according to your preference by modifying the amount of jalapeño.
Letting the slaw sit for a few moments allows flavors to blend nicely.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Calories: 289
- Sugar: 3
- Sodium: 420
- Fat: 23
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 6
- Cholesterol: 15