How long does Mexican Corn Coleslaw last in the refrigerator?

Mexican Corn Coleslaw keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as the taco seasoning melds into all the vegetables. Drain any accumulated liquid and toss before serving.

Can I make Mexican Corn Coleslaw vegan?

Yes. Use plant-based mayonnaise instead of regular mayonnaise and replace the sour cream with coconut yogurt or an additional 2 tablespoons of plant-based mayo. Check that your taco seasoning packet contains no animal-derived ingredients. The result is completely delicious and entirely plant-based.

What dishes pair best with Mexican Corn Coleslaw?

This coleslaw is a perfect side for tacos, fish tacos, pulled pork, grilled chicken, carne asada, and barbecued ribs. It also makes an outstanding topping for nachos and an excellent filling addition to burritos and taco bowls.

Can I substitute Greek yogurt for sour cream in Mexican Corn Coleslaw?

Yes, plain Greek yogurt is an excellent substitute for sour cream. It provides a similar tanginess and creamy texture while adding extra protein and reducing the fat content slightly. Use the exact same amount as the sour cream specified in the recipe.

Mexican Corn Coleslaw The Best Zesty Summer Side Dish

Name: Mexican Corn Coleslaw The Most Vibrant Zesty Summer Side Dish Ever
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: Mexican American
Ingredients: 1 package 14 oz 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 or Greek yogurt; 1 can 13.75 oz black beans rinsed and drained; 1 can 13.75 oz corn rinsed and drained; 1/3 cup fresh cilantro finely minced; 1/4 cup fresh lime juice; 1 jalapeño seeds removed and minced; 1 package taco seasoning

Description

A vibrant creamy Mexican Corn Coleslaw packed with corn, black beans, colorful bell peppers, jalapeño, fresh cilantro, and a zesty taco seasoned lime dressing. The best easy Tex-Mex side dish for any summer gathering or taco night.

Ingredients

Scale

1 package 14 oz 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 or Greek yogurt

1 can 13.75 oz black beans rinsed and drained

1 can 13.75 oz corn rinsed and drained

1/3 cup fresh cilantro finely minced

1/4 cup fresh lime juice

1 jalapeño seeds removed and minced

1 package taco seasoning

Instructions

1. Whisk mayonnaise sour cream lime juice and taco seasoning together until smooth and refrigerate 10 minutes

2. In a large bowl combine coleslaw mix diced bell peppers drained black beans and corn

3. Add minced jalapeño and cilantro and toss gently

4. Pour chilled dressing over coleslaw mixture and toss thoroughly until evenly coated

5. Cover and refrigerate minimum 1 hour before serving

6. Just before serving drain excess liquid toss and add extra lime juice if desired

7. Garnish with extra cilantro and serve cold

Notes

Drain beans and corn very well to avoid watery coleslaw.

Refrigerate at least 1 hour for best flavor development.

Add extra lime squeeze right before serving for maximum brightness.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: Mexican American

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 3g
Sodium: 300mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 5g
Cholesterol: 5mg

Keywords: mexican corn coleslaw, mexican coleslaw recipe, corn coleslaw with black beans, tex-mex coleslaw, cilantro lime coleslaw