Layered Mexican Coleslaw Tomato Corn Salad (Print version)

Crisp cabbage, charred corn, juicy tomatoes, and black beans layered in a clear bowl with a creamy lime dressing and cotija cheese on top.

# Ingredients:

For the slaw

01 - 3 cups shredded green cabbage (about 1/4 medium head)
02 - 1 cup shredded red cabbage
03 - 1 cup shredded carrots (about 2 medium)
04 - 1/4 cup thinly sliced red onion

For the layers

05 - 2 cups corn kernels, charred (from 3 ears fresh corn, or 1 can (15 oz / 425 g) drained and patted dry)
06 - 1 1/2 cups halved cherry tomatoes
07 - 1 can (15 oz / 425 g) black beans, rinsed and drained
08 - 1 jalapeño, seeded and finely diced
09 - 1 large avocado, diced
10 - 1 tablespoon fresh lime juice (to toss with the avocado)

For the creamy lime dressing

11 - 1/3 cup (75 g) mayonnaise
12 - 1/3 cup (75 g) sour cream
13 - 3 tablespoons fresh lime juice (about 2 limes)
14 - 1 teaspoon lime zest
15 - 1/2 teaspoon garlic powder
16 - 1/2 teaspoon ground cumin
17 - 1/2 teaspoon salt, plus more to taste
18 - 1/4 teaspoon black pepper
19 - 1/4 teaspoon chili powder

To finish

20 - 1/2 cup (55 g) crumbled cotija cheese
21 - 1/4 cup fresh cilantro leaves, roughly chopped
22 - 1/2 cup crushed tortilla strips or chips

# Instructions:

01 - Whisk together the mayonnaise, sour cream, lime juice, lime zest, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Taste and adjust lime or salt. Cover and refrigerate until ready to use.
02 - Heat a cast-iron skillet over high heat until very hot. Add the corn kernels in a single layer with no oil. Press flat with a spatula and leave untouched for 2 minutes until some kernels darken. Stir once, cook 1 more minute, then remove from heat and let cool completely.
03 - Combine the green cabbage, red cabbage, carrots, and red onion in a large bowl. Add about half the dressing and toss until evenly coated. Season with a pinch of salt.
04 - Dice the avocado and immediately toss it with 1 tablespoon of lime juice to slow browning. Set aside.
05 - Use a large clear trifle bowl or deep glass serving dish. Spread the dressed slaw across the bottom. Layer the black beans, then the charred corn, cherry tomatoes, jalapeño, and avocado on top, in that order.
06 - Drizzle the remaining dressing over the top. Scatter cotija cheese and cilantro over everything. Add the tortilla strips right before serving so they stay crunchy.

# Good to know:

01 - Use a large clear glass or trifle bowl to show off the distinct layers.
02 - Add tortilla strips and avocado at the last minute for best texture.
03 - The dressing can be made up to 2 days ahead and stored covered in the fridge.

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