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In a large mixing bowl, combine:
2 cups shredded green cabbage
2 cups shredded purple cabbage
1 cup fresh or canned corn kernels (drain if using canned)
1 cup shredded carrots
½ cup chopped cilantro
¼ cup thinly sliced red onion
1 chopped jalapeño (optional, depending on spice preference)
In a separate small bowl, whisk together the following ingredients until smooth:
½ cup mayonnaise
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon honey
Salt and freshly ground black pepper to taste
Pour the prepared dressing over the vegetable mixture.
Using tongs or a large spoon, toss the ingredients until everything is evenly coated with the creamy dressing. Make sure the dressing is distributed well across all the veggies.
Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving. This chilling time allows the flavors to meld together, resulting in a more cohesive and delicious dish.
Serve this Mexican Corn Coleslaw as a side dish with tacos, BBQ, or grilled meats. You can also use it as a topping for sandwiches or burgers to add a fresh crunch.