Mexican Street Corn Coleslaw

Step 1

Grill corn as desired, following the grilling instructions given in my Grilled Corn post, linked in the Notes below.

Step 2

After it's been grilled and is cool enough to handle, using a sharp knife, shear the corn from the ears and add it to a large bowl.

Step 3

Add the remaining vegetables including the cabbages, cotija, red onions, cilantro, jalapenos, and stir to combine. Tips - If you're sensitive to spicy food or are unsure about the overall heat level, use 1/2 to 1 jalapeno with the seeds and white membranes removed; or simply omit. Jalapenos aren't spicy for me, but everyone is different so start slowly and add to taste. If you can't find cotija or queso fresco, you can either use crumbled feta or simply omit the cheese.

Step 4

To a medium bowl, add all the ingredients, and whisk to combine until smooth. Taste, and make any necessary seasoning adjustments.

Step 5

Pour the dressing over the vegetables in the large bowl, and stir to coat evenly. Taste again for seasoning balance, and if necessary, add more salt, cumin, chili powder, etc. and stir to combine. Tip - If it tastes at all flat or boring, it likely needs more salt. You're seasoning a large quantity of vegetables which can be bland on their own, so don't be afraid to add additional salt (or other spices), to taste.

Step 6

Cover, refrigerate, and serve chilled. Before serving, optionally garnish with additional cilantro, cheese, fresh parsley, or as desired. Make-Ahead - You can make this up to 24 hours in advance, noting that it will become more 'soupy' as it sits, as the natural juices from the vegetables seep out in the presence of salt. Storage - Leftovers will keep for up to 3-5 days airtight in the fridge, noting that the everything will become softer and soupier as it sits which is simply the nature of coleslaw.