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  • Chrissie Dunham

Mexican Corn Coleslaw

It’s Memorial Day weekend and our family is headed to Broken Bow for a little get away and to celebrate another year of school completed! We will have a taco bar one night for dinner. This Mexican Corn Coleslaw from "Cooktop Cove" will be a perfect side to tacos, burritos and nachos! Ole’! Party Don’t Stop with this dish. Here's how...


  • 1 bag of coleslaw mix (14 ounces)

  • 1 can corn (13.75 ounces), rinsed and drained

  • 1 chopped bell pepper (can use different colors)

  • 1 can black beans (13.75 ounces), rinsed and drained

  • 1/3 cup sour cream

  • 3/4 cup mayonnaise

  • 1/4 cup lime juice

  • 1/4 cup minced cilantro

  • 1 packet taco seasoning

  • 1 chopped jalapeño pepper, seeds removed


In a large bowl, combine coleslaw mix, bell peppers, beans, corns, cilantro, and jalapeño. In a separate bowl, mix mayonnaise, sour cream, and taco seasoning to make the dressing. Pour the dressing over the coleslaw mixture and toss to coat. Drizzle lime juice over the coleslaw and toss again. Refrigerate for at least 30 minutes before serving.

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