Best 7 Corn Slaw Recipes

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**Corn Slaw: A Refreshing and Versatile Side Dish**

Corn slaw is a refreshing and versatile side dish that is perfect for summer cookouts, potlucks, and picnics. It is made with fresh corn, cabbage, and a variety of other vegetables, and is typically dressed with a tangy vinaigrette. Corn slaw is a good source of fiber, vitamins, and minerals, and it can be customized to suit your own taste preferences. This article provides three delicious corn slaw recipes, each with its own unique flavor profile. The first recipe is a classic corn slaw, made with cabbage, red onion, and a tangy vinegar-based dressing. The second recipe is a Mexican-inspired corn slaw, made with black beans, corn, and a creamy dressing. The third recipe is a Thai-inspired corn slaw, made with cabbage, carrots, and a sweet and sour dressing. No matter which recipe you choose, you're sure to enjoy this delicious and refreshing side dish.

Let's cook with our recipes!

CABBAGE AND CORN SLAW WITH CILANTRO AND ORANGE DRESSING



Cabbage and Corn Slaw with Cilantro and Orange Dressing image

Provided by Pam Anderson

Categories     Salad     Fruit     Herb     Pepper     Vegetable     Side     No-Cook     Fourth of July     Picnic     Vegetarian     Corn     Bell Pepper     Carrot     Summer     Vegan     Raw     Cabbage     Cilantro     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

1/3 cup frozen orange juice concentrate, thawed
1/3 cup unseasoned rice vinegar
1/3 cup canola oil or vegetable oil
2 (8-ounce) bags coleslaw mix
4 ears of fresh corn, shucked, kernels cut from cob
2 medium carrots, peeled, coarsely grated
1 medium red bell pepper, stemmed, cored, cut into thin strips
6 medium green onions, thinly sliced
1/2 cup chopped fresh cilantro

Steps:

  • Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.
  • Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

CREAMY CORN SLAW



Creamy Corn Slaw image

One of my favorite go-to summer corn recipes.

Provided by Tante

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 2h20m

Yield 4

Number Of Ingredients 10

2 cups cooked corn kernels
1 cup diced carrots
1 cup diced green pepper
½ cup chopped onions
¼ cup sour cream
¼ cup mayonnaise
2 teaspoons white vinegar
1 teaspoon white sugar
1 teaspoon prepared yellow mustard
¼ teaspoon salt

Steps:

  • Toss corn, carrots, green pepper, and onions in a salad bowl.
  • Combine sour cream, mayonnaise, vinegar, sugar, mustard, and salt in a small bowl. Pour over corn mixture and mix well. Refrigerate for several hours before serving.

Nutrition Facts : Calories 251.9 calories, Carbohydrate 29.5 g, Cholesterol 11.5 mg, Fat 15.2 g, Fiber 4.2 g, Protein 4.2 g, SaturatedFat 3.7 g, Sodium 269.7 mg, Sugar 7.1 g

CORN SLAW



Corn Slaw image

My mother gave this recipe to me. It's one my husband and two daughters ask for often in summer, especially when we're having a grilled meal.--Sue Burton, Frankfort, Kansas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10

2 cups fresh corn, cooked
1 cup diced carrots
1 cup diced green pepper
1/2 cup chopped onion
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons vinegar
1 teaspoon sugar
1 teaspoon prepared yellow mustard
1/4 teaspoon salt

Steps:

  • In a salad bowl, toss corn, carrots, green pepper and onion. In a small bowl, combine remaining ingredients; pour over vegetables and mix well. Refrigerate for several hours before serving.

Nutrition Facts : Calories 116 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 134mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

CHARRED CORN TACOS WITH ZUCCHINI SLAW



Charred Corn Tacos With Zucchini Slaw image

From Smittenkitchen.com, originally adapted from David Schuttenberg. This is just a basic vegetarian filling for tacos and I strongly encourage you to add on all of your favorite toppings (hot sauce, avocado, crema, salsa, etc)

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb red radish, trimmed
1 small zucchini
2 limes
salt
4 ears corn, husks removed
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium white onion, finely chopped
2 garlic cloves, minced
1 (14 ounce) can black beans
3 tablespoons chopped epazote (if you can find it) or 3 tablespoons cilantro
1/2 cup crumbled Cotija cheese (or another salty, crumbly cheese such as ricotta salata, feta)
1/2 teaspoon chili powder
12 (6 inch) corn tortillas

Steps:

  • Cut radishes and zucchini into tiny matchsticks with a mandoline. If you don't have a mandoline, you can use a peeler to peel thick ribbons down the long side of the zucchini. Stack the ribbons and cut them crosswise into thin matchsticks. Cut the radishes into a similar shape by hand. Toss radishes and zucchini together. Squeeze the juice of half a lime over the radish and season with salt to taste. Add more lime juice if desired. Set aside.
  • Over a hot grill or an open gas-stove flame char the ears of corn until well-blackened but not completely burnt. If you're using the burner method, you'll probably, quickly, notice that corn likes to pop and snap, occasionally spraying you with splats of corn. It's a little scary, which is I why I suggest you remove anyone small and easily harmed before you begin. However, I found the charred corn flavor to be completely worth the scare and hope you do too.
  • Remove cobs from heat, and when cool enough to handle, shave off kernels using a large knife and reserve.
  • Heat a large sauté pan over medium heat. Melt the butter and oil together and once hot, add the onion. Cook the onion for about 5 minutes, until softened. Add the garlic and cook another minute. Add the beans and sauté until hot, about three to five minutes. Turn heat to high, add the charred kernels of corn to the mixture, and toss to combine until heated through. Squeeze the juice of one lime over the corn mixture, and use the juice to scrape up any stuck bits. Season the corn mixture with salt and chili powder. Stir in chopped herbs.
  • Heat your tortillas by placing them one at a time directly on a gas stove burner, using tongs to flip them after a minute or starting to brown and blister.
  • Fill each taco with a few small spoonfuls of the corn mixture and slaw. Top with a spoonful of crumbled cheese. Serve with an extra lime wedge on the side, and whatever fixings you like (sour cream, avocado wedges, etc. See above).

JALAPENO CORN SLAW



Jalapeno Corn Slaw image

A little Tex-Mex combination with a light dressing of lemon juice and champagne vinegar -- no oil. Sounds really light and fresh. Prep time does not include refrigeration time.

Provided by DailyInspiration

Categories     Salad Dressings

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 head green cabbage, thinly sliced
2 cups corn kernels, roasted
2 red bell peppers, roasted (peeled, seeded and diced)
1 red onion, diced
3 tablespoons fresh lemon juice
3 tablespoons champagne vinegar
2 jalapeno chilies (seeded and minced)
1 cup cilantro, coarsely chopped
fresh ground black pepper
salt

Steps:

  • Roast red bell pepper either over a gas flame until it blisters or in a skillet with 2 tablespoons oil and blister over high heat. Wrap in a wet paper towel and set aside to steam gently. When you remove the towel, most of the skin should come off with it. Scrape off the rest of the skin with a butter knife. For corn, place "unshucked" ears of corn in an oven and set at 350 degrees - roast for 30 minutes or until kernels are soft. Shuck the corn, remove the silk, cut the kernels from the cob and proceed as directed.
  • Combine all the ingredients in a bowl, including salt and pepper to taste. Toss well. Cover and let stand in the refrigerator for 2 hours before serving.

SLOW-COOKER ENCHILADA PORK TACOS WITH SWEET-CORN SLAW



Slow-Cooker Enchilada Pork Tacos with Sweet-Corn Slaw image

Top these easy summertime enchilada pork tacos or burritos-your choice-with a sweet summer corn slaw.

Provided by Tieghan Gerard

Categories     Entree

Time 8h30m

Yield 4

Number Of Ingredients 18

3 to 4 lb pork shoulder
2 to 3 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 can (14 oz) diced green chilies
1/2 of a sweet onion, finely diced
1 can (10 oz) Old El Paso™ enchilada sauce
2 ears fresh sweet corn, husks removed
1 tablespoon olive oil
Salt and pepper, to taste
2 cups shredded fresh green cabbage or cabbage slaw
1 jalapeño chile, seeded, diced
Juice of 1 medium lime
2 teaspoons rice vinegar
1/2 cup chopped fresh cilantro
8 to 12 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), warmed, OR 4 to 6 Old El Paso™ flour tortillas for burritos (8 inch)
Sliced avocado, as desired (for tacos)
1 1/2 cups steamed white rice or Spanish rice, as desired (for burritos)
Cooked black beans, as desired (for burritos)
Cotija or queso fresco cheese, crumbled, as desired (for tacos or burritos)

Steps:

  • Spray 4-quart slow cooker with cooking spray.
  • Add Pork ingredients to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 6 to 8 hours.
  • Meanwhile, make Sweet Summer Corn Slaw. Heat grill on high. Brush corn with olive oil, and season with salt and pepper. Wrap corn in 1 layer of foil. Place on grill. Cook 10 minutes, rotating corn 3 times. Cook 10 to 15 minutes longer; remove foil, and cook corn 5 minutes longer. Remove corn from grill, and allow to cool 5 minutes. Use sharp knife to cut off corn kernels, and add kernels to medium bowl.
  • To same bowl, add remaining slaw ingredients and a pinch of salt. Toss well; cover and place in the fridge until ready to serve.
  • When pork is cooked and falling apart, remove it from slow cooker, and allow to cool slightly. Shred pork with 2 forks, and drizzle with sauce left in slow cooker.
  • To assemble tacos, place a little warm pork in warmed 6-inch tortilla; top with sliced avocado and slaw. Sprinkle with cheese. Repeat to use remaining 6-inch tortillas.
  • To assemble burritos, heat one 8-inch tortilla at a time in microwave 30 seconds. Working quickly, layer cheese, hot rice, warm pork, black beans and slaw toward 1 end of tortilla. Fold sides over the line of ingredients, and roll up tortilla (try to roll tight). Repeat to use remaining 8-inch tortillas.

Nutrition Facts : ServingSize 1 Serving

GRILLED CORN AND RED CABBAGE SLAW



Grilled Corn and Red Cabbage Slaw image

This fresh, light slaw is great with fish tacos.

Provided by Ashley Steele

Categories     Salad     Coleslaw Recipes     No Mayo

Time 30m

Yield 4

Number Of Ingredients 10

2 ears fresh sweet corn, husks removed
1 lime, juiced
½ cup chopped cilantro
½ teaspoon ground cumin
1 pinch salt
ground black pepper to taste
1 tablespoon olive oil
½ head red cabbage, shredded
1 jalapeno pepper, seeded and diced
¼ cup crumbled queso fresco

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
  • Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss.
  • Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 19.6 g, Cholesterol 5 mg, Fat 5.5 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 58.9 mg, Sugar 5.9 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your corn slaw.
  • Shred the cabbage and carrots thinly. This will help them absorb the dressing better.
  • Use a variety of vegetables. This will add flavor, color, and texture to your corn slaw.
  • Don't overdress the corn slaw. You want the vegetables to be coated, but not swimming in dressing.
  • Let the corn slaw chill for at least 30 minutes before serving. This will allow the flavors to meld together.

Conclusion:

Corn slaw is a versatile dish that can be served as a side dish, a main course, or a snack. It's also a great way to use up leftover vegetables. With its sweet, tangy, and creamy flavor, corn slaw is a sure-fire crowd-pleaser. So next time you're looking for a delicious and easy-to-make side dish, give corn slaw a try.

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