Ingredients :
- 1 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons fresh lime juice
- 1 tablespoon taco seasoning
- 1 chipotle pepper in adobo sauce, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 16 ounces fresh coleslaw blend (shredded cabbage and carrots)
- 20.16 ounces frozen southwestern-style corn mix, thawed (reserve 1–2 tablespoons for garnish if desired)
- 1/3 cup green onions, chopped
- 2 tablespoons fresh cilantro, chopped
Optional garnish: additional chopped green onions, cilantro, and corn
Instructions :
- In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, taco seasoning, minced chipotle pepper, salt, and black pepper until smooth and well combined.
- Add the coleslaw blend, thawed corn mixture, green onions, and cilantro to the bowl.
- Toss everything together until the vegetables are evenly coated with the dressing.
- Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Before serving, toss again and adjust seasoning if needed.
- Garnish with reserved corn, additional green onions, and cilantro if desired.
Notes
- For a milder flavor, reduce or omit the chipotle pepper.
- Fresh corn can be used in place of frozen when in season.
- This coleslaw pairs well with grilled meats, tacos, or as a side for barbecues.
Prep Time: 15 minutes
Chill Time: 30 minutes (recommended)
Yield: 6 servings