4 cups shredded green cabbage

2 cups shredded purple cabbage

1 ½ cups corn kernels (fresh, canned, or frozen and thawed)

½ cup mayonnaise

¼ cup sour cream

¼ cup fresh cilantro, chopped

¼ cup cotija cheese, crumbled

1 jalapeño, finely diced (optional)

1 teaspoon chili powder

½ teaspoon smoked paprika

1 clove garlic, minced

Juice of 1 lime

Salt and pepper to taste

In a large bowl, combine the shredded green and purple cabbage.
Add the corn, chopped cilantro, cotija cheese, and jalapeño (if using).
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper.
Pour the dressing over the cabbage mixture and toss until evenly coated.
Let the coleslaw chill in the refrigerator for at least 30 minutes.
Serve cold, garnished with extra cotija cheese and a sprinkle of chili powder.

For a spicier version, add more jalapeño or a dash of hot sauce.

Substitutions: Use feta instead of cotija, or Greek yogurt instead of mayo for a lighter version.

This coleslaw gets better over time, so making it ahead is a great option!