Best 3 Grilled Corn And Red Cabbage Slaw Recipes

Indulge in a vibrant medley of flavors with our grilled corn and red cabbage slaw, a delightful symphony of sweet, tangy, and crunchy textures. This culinary masterpiece features juicy grilled sweet corn, expertly charred for a smoky kiss, complemented by a refreshing and colorful red cabbage slaw. Dressed in a zesty vinaigrette, the slaw bursts with the tang of red cabbage, the sweetness of carrots, the crunch of celery, and the aromatic hint of fresh herbs. As you savor each bite, the grilled corn adds a smoky depth, while the slaw provides a refreshing contrast, creating a harmonious balance of flavors that will tantalize your taste buds. This recipe not only offers grilled corn and red cabbage slaw, but also includes variations such as grilled corn with cilantro-lime butter, grilled corn with chipotle crema, and a classic creamy coleslaw. Each variation offers a unique twist, allowing you to explore a range of flavors and textures. Whether you're looking for a vibrant side dish, a light lunch, or a topping for tacos or grilled meats, this grilled corn and red cabbage slaw is sure to elevate your culinary experience.

Let's cook with our recipes!

QUICK & EASY RED CABBAGE COLESLAW WITH SWEET CORN & CILANTRO (VEGAN OPTION)

Quick & Easy Red Cabbage Coleslaw with Sweet Corn & Cilantro (Vegan Option) image

This is the ultimate red cabbage coleslaw, and it's a cinch to make! The healthy slaw gets made in one bowl using only a handful of ingredients. Sweet corn provides a pop of sweetness, taking the slaw over the top. You can use fresh sweet corn straight off the cob (you'll need 1 large cob), leftover cooked corn, OR defrosted frozen corn, making this a year-round recipe. Serve the slaw with carnitas, ribs, burgers, tacos, grain bowls and more! For a vegan version, use a vegan mayonnaise (check out some other ingredient swaps below). Feel free to double the recipe for a crowd!

Provided by Nicki Sizemore

Categories Salad

Time 15m

Number Of Ingredients 7

Ingredients

2 tablespoons mayonnaise
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
1/4 medium head red cabbage, very thinly sliced
1 cup fresh or frozen sweet corn kernels, defrosted if frozen
1 scallion, thinly sliced
1/4 cup coarsely chopped fresh cilantro

Steps:

In a large bowl, combine the mayonnaise and lime juice, and season with salt and pepper. Whisk until smooth. Add the cabbage, sweet corn, scallions and cilantro.
Toss everything together to coat in the dressing. Season with salt and pepper to taste.

GRILLED CORN SLAW

Grilled Corn Slaw image

Provided by Claire Robinson

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 fresh corn on the cob, shucked
1/2 red cabbage, sliced
1 lime, juiced
Kosher salt and freshly cracked black pepper
1/2 cup crumbled queso fresco
Handful fresh cilantro leaves, roughly chopped

Steps:

Heat a grill pan over medium heat.
Grill the corn on the hot grill pan, turning periodically, until cooked and grill marks are all around the corn. Set aside to cool.
In a large bowl, toss the cabbage with the lime juice; season with salt and pepper, to taste, and set aside.
Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage. Taste for seasoning and adjust, if necessary. Add the crumbled queso fresco and cilantro leaves and stir to combine. Serve as a side dish or use as a taco topping.

GRILLED RED AND GREEN CABBAGE SLAW

Grilled Red and Green Cabbage Slaw image

Provided by Judith Fertig

Categories Side Fourth of July Vegetarian High Fiber Backyard BBQ Summer Grill Grill/Barbecue Healthy Low Cholesterol Tarragon Cabbage Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

Nonstick vegetable oil spray
1/2 cup tarragon vinegar
1/2 cup sugar
1/2 cup vegetable oil plus additional for brushing
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 medium head of red cabbage (about 1 3/4 pounds), quartered through core
1 medium head of green cabbage (about 13/4 pounds), quartered through core
1 bunch green onions (about 6), trimmed

Steps:

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.
Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.
Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.

Tips:

Use fresh, high-quality ingredients: Fresh corn on the cob and crisp red cabbage are essential for this recipe. Look for corn that is bright yellow and has tightly packed kernels. Red cabbage should be firm and have a deep purple color.

Grill the corn over medium-high heat: This will help to caramelize the natural sugars in the corn and give it a slightly smoky flavor. Be sure to turn the corn frequently so that it cooks evenly.

Make the slaw ahead of time: The slaw can be made up to a day in advance, which makes it a great option for busy weeknights. Simply store the slaw in the refrigerator until you're ready to serve.

Use a variety of toppings: This recipe is a great opportunity to get creative with toppings. Try adding crumbled bacon, chopped cilantro, or grated Parmesan cheese.

Conclusion:

Grilled corn and red cabbage slaw is a delicious and refreshing side dish that is perfect for summer cookouts. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful side dish, give this recipe a try.

This recipe is a great way to use fresh, seasonal ingredients. It's also a good source of vitamins, minerals, and fiber. So enjoy this delicious and healthy side dish!