Mexican Street Corn Coleslaw with Ancho Dressing

3 cups Green cabbageShredded and chopped

1 cup Purple cabbage Shredded and chopped

1 ½ cups Flame roasted cornThawed and drained

1 cup Carrots Shredded

½ Red bell pepperDiced

1 pt Cherry tomatoesCut in half

¼ cup Red onionFinely diced

1 cup CilantroDiced

¼ cup Queso Fresco

Salt & pepper

CotijaGrated

Tortilla strips

Ancho Dressing

2 Dried ancho chilisDestemmed and deseeded

1 cup Mayo

4 tbsp Sour cream

4 tbsp Lime juice(1 lime)

2 tbsp Apple juice vinegar

2 tsp Honey

2 Cloves of garlicGrated or minced

1 tsp Cumin

Salt & Pepper to taste

Prepare the Ancho Chili:

In a small dry skillet, toast the dried ancho chili over medium heat for 30 seconds per side until fragrant.

Place it in a bowl, cover with hot water, and let soak for 10 minutes until soft. Drain and chop.

Make the Dressing:

In a blender or food processor, combine the softened ancho chili, mayo, yogurt, lime juice, vinegar, honey, garlic, cumin, salt, and pepper.

Blend until smooth and creamy. Taste and adjust seasoning if needed (add a splash of water if too thick).

Assemble the Coleslaw

In a large bowl, toss together the green and purple cabbage, corn, carrots, bell pepper, red onion, tomatoes, queso fresco and jalapeño.

Pour the ancho chili dressing over the vegetables and toss until everything is well-coated. (Reserve some until right before serving to ensure slaw is not to dry)

Assemble the Coleslaw

Stir in chopped cilantro and sprinkle with cotija cheese.

2. Chill for 15–30 minutes if possible, then serve cold or at room temperature.

Optional Add-ins

- Diced avocado for creaminess
- Extra lime wedges on the side
- Tajín seasoning sprinkled on top for a tangy kick
- Tortilla strips for garnish

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Mexican Street Corn Coleslaw with Ancho Dressing