Ingredients
Method
Step 1: Make the Dressing
- In a small bowl, whisk together the mayonnaise, fresh lime juice, chili powder, salt, and ground black pepper. The result should be a thick, smooth, and tangy dressing. Set aside while you prepare the rest of the ingredients so the flavors meld.
Step 2: Shred the Cabbage
- Using a box grater, sharp knife, or food processor with a shredding attachment, shred the green and red cabbage into thin, fine strips. Transfer them into a large mixing bowl. The vibrant green and purple colors not only bring visual appeal but offer different textures and flavors—mild sweetness from the red, crisp freshness from the green.
Step 3: Add the Fresh Ingredients
- Finely dice the jalapeño and slice the green onions thinly. Add both to the cabbage mix. Roughly chop the parsley or cilantro, depending on your preference. Cilantro adds a classic Mexican note, while parsley keeps things fresh and neutral.
Step 4: Mix in the Corn and Cheese
- Make sure your corn is well-drained—this helps avoid watering down the dressing. Add the corn and crumbled cotija (or feta) to the bowl. The cheese adds a salty, creamy bite that mimics the cotija coating found on traditional elote.
Step 5: Dress and Toss
- Whisk the dressing one more time and pour it evenly over the slaw mixture. Using tongs or a large spoon, toss everything until the cabbage is fully coated and the dressing is evenly distributed. Don’t rush this step—make sure every bite gets a little bit of everything.
Step 6: Chill
- Transfer the coleslaw to an airtight container and refrigerate for at least 2 hours before serving. This rest time allows the cabbage to soften slightly and the flavors to fully develop. Give it a good toss before serving.