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Frito cowboy cabbage topped with smoky skillet-charred corn, crunchy chili cheese chips, and fresh jalapenos.

Frito Cowboy Cabbage

Rebecca Blumer
A bold and crunchy Tex-Mex twist on classic coleslaw featuring smoky charred corn, black beans, and a creamy chipotle-lime dressing topped with Chili Cheese Fritos for the ultimate potluck side dish.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Course Side Dish
Cuisine Southwest
Servings 12 servings
Calories 385 kcal

Equipment

  • Large Skillet
  • Large Mixing Bowl
  • Whisk
  • Tongs

Ingredients
 

Dressing:

  • 1/3 cup Mayonnaise
  • 1/3 cup Sour cream
  • 2 juiced Limes
  • 2 tablespoons Adobo sauce from canned chipotles in adobo
  • 1 tablespoon Taco seasoning
  • 1 tablespoon Ranch seasoning

Coleslaw:

  • 2 (16 ounce) bags Tri-color coleslaw mix
  • 2 (11 ounce) cans Crisp yellow corn, drained
  • 1 (15 ounce) can Black beans, drained
  • 2 Pepper jalapenos, seeded and diced
  • 1 small Red bell pepper, chopped
  • 3 Green onions, chopped
  • 4 slices Bacon, cooked and chopped
  • 1 (16 ounce) bag Chili cheese corn chips, such as Fritos

Instructions
 

Char the corn for smoky depth

  • Drain the corn very well, then pat it dry so it does not steam in the pan.
  • Heat a large dry skillet over high heat, then add the corn in an even layer.
  • Let it sit undisturbed for 2 to 3 minutes until you see browned, charred spots and smell a toasty, popcorn-like aroma.
  • Toss the corn, then repeat the same charring process until you get a mix of golden and deeper brown bits.

Whisk the creamy chipotle-lime dressing

  • In a bowl, whisk the mayonnaise, sour cream, lime juice, adobo sauce, taco seasoning, and ranch seasoning until smooth and lightly glossy.

Build the slaw base and coat it well

  • In a very large bowl, combine the tri-color coleslaw mix, charred corn, black beans, jalapenos, red bell pepper, green onions, and bacon.
  • Pour the dressing over the top, then use tongs to lift and turn everything until every shred of cabbage looks evenly slicked and speckled with seasoning.

Chill and add the crunch

  • Refrigerate the dressed base until you are ready to serve.
  • Fold in the Chili Cheese Fritos immediately before serving, or keep the chips on the side for guests to top their own bowls.

Notes

Pro Tip: Lightly crush the Fritos in the bag before adding them so the crunch is evenly distributed in every bite. If the dressing feels too sharp, whisk in a teaspoon of honey or agave to balance the lime.
Storage Tip: The cabbage and dressing base can be made up to 3 days in advance if kept in an airtight container. Do not add the chips until the absolute last second to prevent them from getting soggy.
Preparation Tip: Ensure the corn and black beans are thoroughly dried after draining. Extra moisture will water down the creamy dressing and cause the cabbage to wilt faster.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 385kcalCarbohydrates: 34gProtein: 6gFat: 26gSaturated Fat: 7gCholesterol: 18mgSodium: 710mgPotassium: 310mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 50mgCalcium: 8mgIron: 12mg
Keyword coleslaw, frito cowboy cabbage, Potluck, tex-mex
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