Mexican Street Corn Coleslaw

Prepare the vegetables: In a large bowl, combine the shredded green cabbage, red cabbage, drained corn, diced jalapeño, and sliced green onions.

Make the dressing: In a small bowl, mix the mayonnaise with fresh lime juice and chopped parsley or cilantro until smooth and well-combined.

Combine: Pour the creamy dressing over the cabbage and corn mixture. Toss gently until everything is evenly coated.

Chill: Let the coleslaw chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Serve: Serve cold as a refreshing side dish with tacos, BBQs, or any meal that could use a burst of fresh flavor.

Serving and Storage Tips: