Mexican Corn Coleslaw
This zesty Mexican Corn Coleslaw is a crunchy, creamy, flavor-packed side dish featuring sweet corn, black beans, and taco-spiced dressing. It's perfect for tacos, BBQs, or as a fresh topping for grilled meats.
Ingredients
- 1 14 oz. package coleslaw mix
- 1/2 red bell pepper finely diced
- 1/2 orange bell pepper finely diced
- 3/4 cup mayonnaise
- 1/3 cup sour cream
- 1 13.75 oz. can black beans, rinsed and drained
- 1 13.75 oz. can corn, rinsed and drained
- 1/3 cup fresh cilantro minced
- 1/4 cup lime juice freshly squeezed
- 1 jalapeño minced (seeds removed)
- 1 packet taco seasoning
Instructions
- In a bowl, whisk together mayo, sour cream, lime juice, and taco seasoning. Chill.
- In a large bowl, combine coleslaw mix, peppers, beans, corn, cilantro, and jalapeño.
- Add dressing and toss until well coated.
- Garnish with more cilantro if desired.
- Serve immediately or chill before serving.
- See full steps with tips & photos → https://p4pd.org/mexican-corn-coleslaw/
Notes
- For extra kick, leave in some jalapeño seeds or add a pinch of cayenne.
- Great as a side for tacos, enchiladas, grilled chicken, or burgers.
- Can be made a few hours ahead—just stir again before serving.
- Store leftovers in the fridge for up to 2 days.