Spicy cabbage and corn salad

Crispy cabbage, sweet summer corn, spicy jalapeno, rich lime juice and smoked paprika make a surprisingly delicious dish. This cabbage corn salad is my favorite warm weather side dish.

This salad takes 5 minutes to make, with only a few basic steps. First, you will prepare the foundation of coleslaw. You will then perform the seasoning. It is combined with fresh jalapeno, coriander, light mayonnaise, lemon juice, honey and spices. It is creamy, sweet, spicy and rich, and is delicious.

Use it as a side dish, use it as a taco or pull pork, or take a page out of my script and eat the entire recipe almost out of the bowl on the sink. It was delicious.

If you are obsessed with coleslaw like me, you must try this Asian kale apple salad and celery ranch salad!

raw material

• corn: During the season, I always choose fresh corn. But when I can’t find fresh corn, frozen corn is the next best thing. Look for sweet corn (yellow or white) that are picked and flash.
• cabbage: To make things easier, I use chopped coleslaw or bagged green cabbage. This is super affordable and saves a lot of time. However, you can use fresh green cabbage and chop or chop yourself. Purple cabbage works too, but I prefer the mild flavor of this corn salad green cabbage.
• Jalapeno chili: This adds a perfect spice layer. If you don’t like spicy, swap out the Poblano Peper for mild spices or mini bell chili for a sweet crunch. Usually, I like the fresh jalapeno in this recipe, but for the pickled jalapeno I also like the sweet calories of Trader Joe’s.
• spices: The salad is seasoned with simple chili powder, oregano, cumin, salt and pepper. If you want something smoky, you can swap it in tacos or Cajun seasoning.
• Fresh coriander: This adds a bright herbal flavor and really complements other flavors. If you don’t like cilantro, use parsley or basil.
• Lemon juice: Adds fresh flavor. I recommend fresh lime juice for the best flavor.
• Low Fat Mayonnaise: Add the cream state and tie everything together. If you prefer or use Greek yogurt, you can use regular mayonnaise instead of low fat, but it will be Tangier.
• Honey: Added a little sweetness to compare the salty. Use honey and maple syrup. Or sugar.

Can I use canned corn?

Personally, this is not my favorite recipe choice as it tends to be a little mushy. But, if you have it, it will certainly work.

How to Make This Mexican Street Corn Salad

1. Combined with vegetables

In a large bowl, chop corn, cabbage and jalapeno together. This is the crunchy, fresh foundation of your colors.

2. Make dressings

In a separate bowl, whisk mayonnaise, lemon juice, honey and spices well until smooth. This creamy, rich dressing ties everything together. Taste and adapt to your preferences to make it sweeter, fragrant, smoky or creamy.

3. Combine them all together

Pour the seasoning over the corn and cabbage mixture and throw away until everything is evenly coated. Gently massage the dressing into the cabbage with your hands. Relax in the refrigerator until ready to eat.

4. Service and enjoy

Toss quickly before serving and season with a little salt and pepper when needed. Dig and enjoy!

How do I make it less spicy?

You can always adjust the spice level depending on your audience. Discard the jalapeno and chili powder to the spice-free version, or kick out the spice by adding serrano instead of jalapeno.

If you want extra smoky flavor, add more cumin or chopped chili peppers to Adobo. You can also add a diced red pepper for added crispness, color and sweetness. It’s all up to you, either way is excellent.

This fish taco salad is also a great choice for tacos with less spicy colors.

Maine dishes served with spicy cabbage and corn salad

When it comes to main courses, there are many options to eat with this corn salad. My absolute favorite is the sausage spiced pork recipe I shared below, the chicken, seafood, pork, steak and tofu were also delicious.

• Pull pork: This slow cooker sausage spiced pork is amazing and topped with corn salad. Throw it into the slow cooker and once ready, heat some tortillas and pile these corn salads on top.
• Tacos: Place most of this salad on some carnivorous or black tacos.
• bowl: This color is perfect on it Chicken Fajita Bowl or Southwest Steak Bowl, a little fresh!
• chicken: Try this family favorite grilled pineapple grilled chicken and paint this color on the sides. The spicy flavor complements the sweeter chicken, which is an interesting twist instead of just adding corn to the stick.
• salmon: Salmon is one of my top pick recipes for busy weeknights. Normally, I would pair this Cajun salmon with this corn salad. Then, the next day, I added a bunch of vegetables for a delicious salmon and corn salad.
• steak: We loved the grilled steak for the summer, which went well with that dish. Usually, I just put on the steak with simple steak seasoning.
• Tofu: If you are looking for a meatless option, try grilling or baking tofu. This cilantro lime tofu is a great choice to use with cilantro and lime in porn.

Cabbage and corn recipe ideas

If you want to personalize this recipe and add your own twist, there are some ideas to get you started:

• Add cheese: Traditional Mexican Street corn usually includes Queso Cotija or Queso murals. Inspired by that dish, add some cheese to the salad. Feta or cheddar cheese is also delicious.
• Add more vegetables: To make this more like a salad than a salad, you can add cherry tomatoes, cucumbers, carrots, chopped long leaves, red onions and avocado.
• heating: Add your favorite hot sauce or chopped chili sauce to the seasoning to make it even more spicy!
• Cook: Add your favorite protein and eat it on a large bowl of vegetables or cereals.
• Make it vegan: Instead of mayonnaise, use vegan mayonnaise, yogurt or mashed potatoes.
• Reduce it: Use non-fat Greek yogurt instead of mayonnaise.
• Use different herbs: If you are not a cilantro fan, you can substitute parsley or basil. You can also use lemon juice instead of lemon juice, which makes a slightly different. You can also add some orange juice for some extra sweetness.