Mexican Corn Coleslaw Recipe
This vibrant Mexican Corn Coleslaw is a flavor explosion that combines creamy, tangy, and spicy notes in every bite. It’s the ultimate crowd-pleasing side dish for your next barbecue, taco night, or potluck. After extensive testing, I’ve perfected the balance of textures and flavors, ensuring this recipe is both incredibly easy to make and consistently delicious. It’s a fresh, no-cook salad that comes together in minutes but tastes like you spent hours.
PrintMexican Corn Coleslaw
Ingredients
Scale
- 1 14 oz. package of coleslaw mix
- 1/2 red bell pepper (finely diced)
- 1/2 orange bell pepper (finely diced)
- 3/4 cup mayonnaise of superior quality
- 1/3 cup premium sour cream
- 1 13.75 oz. can of black beans, properly rinsed and drained
- 1 13.75 oz. can of corn, adequately rinsed and drained
- 1/3 cup freshly minced cilantro
- 1/4 cup freshly squeezed lime juice
- 1 jalapeño (seeds meticulously removed and minced)
- 1 package of taco seasoning
Instructions
- Initiate by preparing the dressing. In a medium-sized bowl, combine the mayonnaise, sour cream, freshly squeezed lime juice, and taco seasoning. Utilizing a whisk, blend the ingredients until they achieve a harmonious consistency. Refrigerate the resultant mixture until it is required for subsequent steps.
- In a separate, larger bowl, amalgamate the coleslaw mix, diced red and orange bell peppers, drained black beans, drained corn, minced cilantro, and minced jalapeño. It is imperative to ensure that the beans and corn are devoid of excess liquid to maintain the desired consistency of the coleslaw.
- Extract the previously prepared dressing from the refrigerator. Incorporate it into the vegetable mixture, ensuring that the components are uniformly coated with the dressing. Should one prefer, additional cilantro may be garnished atop the coleslaw prior to serving. The dish is now ready for consumption.
🍳
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
2 Comments
Comments are closed.