Ingredients:
4 cups shredded green cabbage
2 cups shredded purple cabbage
1 ½ cups corn kernels (fresh, canned, or frozen and thawed)
½ cup mayonnaise
¼ cup sour cream
¼ cup fresh cilantro, chopped
¼ cup cotija cheese, crumbled
1 jalapeño, finely diced (optional)
1 teaspoon chili powder
½ teaspoon smoked paprika
1 clove garlic, minced
Juice of 1 lime
Salt and pepper to taste
Directions:
In a large bowl, combine the shredded green and purple cabbage.
Add the corn, chopped cilantro, cotija cheese, and jalapeño (if using).
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper.
Pour the dressing over the cabbage mixture and toss well to coat everything evenly.
Let the coleslaw chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve cold, garnished with extra cotija cheese and a sprinkle of chili powder for extra flavor.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
Kcal: 180 kcal per serving | Servings: 6 servings