Start by husking your fresh corn and rinsing it to remove any silk. Grill the corn over medium-high heat for about 10 minutes, rotating occasionally until it’s charred and tender.

Once cooked, let the corn cool down to handle safely, then cut the kernels off the cob using a sharp knife.

In a large mixing bowl, combine the chopped red cabbage with the fresh corn kernels.

In a separate bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.

Pour the creamy dressing over the corn and cabbage mixture, gently fold all ingredients together.

Sprinkle crumbled feta cheese and chopped cilantro over the top and stir again to combine.

Serve your vibrant Mexican Street Corn Coleslaw immediately or let it chill in the refrigerator for about 30 minutes.