Easy Mexican Coleslaw With Corn Food

EASY MEXICAN COLESLAW WITH CORN

Steps:

• Char the corn and jalapenos: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the kernels of corn and the jalapenos. Cook, stirring occasionally, until the corn is slightly charred, about 7 minutes. Remove from heat and let cool completely.
• Make the dressing: In a small bowl, combine the remaining 5 tablespoons of oil with the orange juice, lime juice, vinegar, cumin, paprika, chili powder, Mexican oregano (if using) and 1 tablespoon of honey. Season with ½ teaspoon of kosher salt and ¼ teaspoon of pepper. Whisk together. Taste and adjust with more citrus juice, honey, salt and pepper if desired. Set aside.
• Assemble the slaw: In a large bowl, combine the cooled corn and jalapenos, cabbage, carrots, bell peppers, red onions and half of the green onions (and jicama if using). Pour half of the dressing over the slaw. Toss well to combine. Taste and adjust with more dressing if desired.
• Let stand: Let coleslaw stand for at least 20 minutes, tossing once, to allow flavors to develop and meld. Toss again before garnishing and serving.
• Serve: Garnish the top of the slaw with the remaining green onions and cilantro. Top with cheese, avocado and any optional add-ins if using. Serve and enjoy!

SIMPLE MEXICAN COLESLAW

Steps:

• Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
• Whisk rice vinegar, olive oil, and cilantro together in a large salad bowl. Stir cabbage and carrots into dressing; season with salt. Slaw can be served immediately or covered and refrigerated for up to 1 day.

EASY MEXICAN COLESLAW

Steps:

• 1. In small bowl stir together mayo, sour cream, lime juice and taco seasoning.
• 2. In large serving bowl add coleslaw, red pepper, grape tomatoes, black beans, corn, jalapeno and cilantro. Gently stir in mayo /sour cream mixture.
• 3. Cover and refrigerate for 30 minutes.
• 4. NOTES You can easily blacken corn by placing in large nonstick skillet over medium high heat and toss every couple of minutes. Do not use any oil. You can use canned corn but drain well.

MEXICAN COLESLAW

Steps:

• Combine the cabbage, onion, cilantro and jalapeños in a salad bowl and set aside.
• Combine the lime juice, olive oil, sea salt and sugar and whisk until the sugar and salt are dissolved, then pour over the cabbage mixture and serve immediately.
• I do not like this dish as a leftover, it loses it's crispness and clean taste.

MEXICAN CORN SALAD

Steps:

• Combine all ingredients in a bowl and toss well.
• Cover and chill approximately 8 hours.
• Stir well before serving.