Mexican Street Corn Slaw
Servings: 4 servings (as a side)
This spicy, smoky Mexican Street Corn inspired coleslaw is super flavorful and easy to prepare at the campsite.
Ingredients
- 2 ears of corn
- ½ small red cabbage thinly sliced (or 2 cups shredded red cabbage)
- ½ cup cilantro
- 2 tablespoons mayo
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ cup Cotija cheese
- 1 lime
Instructions
- Prep the corn by peeling the husks back (without detaching them from the bottom) and remove all of the silk. Replace the husks.
- Place the corn on a grate over your campfire. Grill, turning frequently until the corn is charred in places and cooked through, 10-15 minutes. Remove from the grill and allow to cool a bit so they are safe to handle.
- While the corn is on the grill, mix the mayo, chili powder and salt together in a small bowl and set aside.
- Once the corn has cooled and is safe to handle, remove and discard the husks. Cut the kernels off the cob and place in a large bowl with the red cabbage and cilantro.
- Toss the corn, cabbage, and cilantro with the chili mayo and the Cotija cheese until everything is evenly coated. Finish with a squeeze of lime and then serve!
Notes
EQUIPMENT NEEDED
Sharp knife + cutting boardLarge bowl
Tongs
Measuring cups + spoons
Plates + utensils for serving
