21.6oz(2 10.8-oz) bag frozen southwestern style corn mixthawed (1-2 tablespoons reserved for optional garnish)
Optional Garnish- additional sprinkle of chopped green onions, chopped cilantro and southwest style corn
In a mixing bowl combine the mayonnaise, sour cream, fresh lime juice, taco seasoning, minced chipotle pepper in adobo sauce, salt and black pepper. Stir to combine.
In a large mixing bowl add the bag of fresh coleslaw mix, thawed southwestern style corn mix, chopped green onions and chopped fresh cilantro.
To the large mixing bowl with the coleslaw ingredients add the taco dressing and mix to completely coat all the coleslaw with the dressing.
Transfer to a large serving bowl and top with the optional garnish of chopped green onions, cilantro and southwest style corn mix.
Storage:This taco coleslaw is best served chilled. You can make it ahead of time and keep it refrigerated, covered with plastic wrap, for up to 8 hours before serving. Tips:
You can substitute a frozen, and thawed, mexican street corn mix for the southwest style corn mix. It will typically have charred corn and peppers in it. If the frozen bags are unavailable in your area you can also substitute with a 15.2 oz. can of Southwest style corn with peppers. You will want to make sure to drain all the liquid from the can before adding it to your taco coleslaw.
You will find the chipotle peppers in adobo sauce, usually in small cans, in the latin food section of your grocery store. There are multiple peppers inside each can. You can transfer the additional chipotle peppers in sauce into a freezer safe container and store it in the refrigerator, or freezer, for up to 1 month. These peppers are very hot. I find that one pepper is plenty to add a nice amount of heat to the coleslaw without being too hot. However, if you really enjoy spice you can feel free to add more of the chipotle peppers in adobo sauce to your dressing.
For ease of use I love buying the bags of pre-shredded cabbage and carrots (labeled as coleslaw mix) in my produce section. If you prefer to shred your own cabbage and carrots then you will need about 6 cups total. You can also use a shredded kale or broccoli slaw blend as a substitute for the cabbage coleslaw blend.
Fresh squeezed lime juice will give you the best flavor, but you can also use bottled like juice to save time.