Begin by husking the fresh corn, then grill it over medium-high heat for about 8-10 minutes, turning occasionally until the kernels are tender and slightly charred.

Once the corn has cooled slightly, carefully cut the kernels off the cob using a sharp knife.

In a large mixing bowl, combine the freshly cut corn kernels with finely chopped red cabbage. Toss gently to combine.

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

Pour the dressing over the corn and cabbage mixture, folding gently to coat.

Sprinkle crumbled feta cheese and chopped cilantro over the coleslaw and stir gently to combine.

Enjoy your Mexican Street Corn Coleslaw immediately at room temperature, or chill it in the fridge for about 30 minutes before serving.