Best 2 Corn Coleslaw Recipes

Are you yearning for a vibrant and delectable side dish that will liven up your culinary repertoire? Look no further than corn coleslaw, a tantalizing blend of crisp cabbage, sweet corn, and an array of tantalizing ingredients. This versatile salad transcends the boundaries of ordinary coleslaw, offering a burst of vibrant colors, textures, and flavors that will elevate any meal from ordinary to extraordinary. Embark on a culinary expedition as we unveil the secrets of crafting the ultimate corn coleslaw, transforming it from a mere side dish into a culinary masterpiece.

Here are our top 2 tried and tested recipes!

TANGY COLESLAW WITH SMOKED CORN AND LIME DRESSING

Tangy Coleslaw with Smoked Corn and Lime Dressing image

Provided by Kelsey Nixon

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

Juice of 3 limes (1/4 cup)
Kosher salt and cracked black pepper
3 ears fresh corn, shucked (2 cups kernels)
1/4 cup fresh cilantro, chopped
2 large carrots, shredded or grated (2 cups)
1 jalapeno, halved and thinly sliced, seeds and ribs removed if desired
1 red bell pepper, thinly sliced (1/2 cup)
1/2 head red cabbage, shredded (about 2 cups)
1/2 red onion, thinly sliced (1/2 cup)
1/4 head green cabbage, shredded (about 2 cups)
1/4 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons honey

Steps:

Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the corn on the rack. Close the lid and center the smoker over a burner. Turn the heat to medium. Smoke the corn until fully cooked, about 20 minutes. Remove from the smoker and set aside until cool enough to handle. When the corn is cool enough to handle, remove the kernels and set aside. Discard the cob. Combine the corn, cilantro, carrots, jalapenos, bell peppers, red cabbage, onions and green cabbage in a large mixing bowl. Whisk together the oil, vinegar, honey and lime juice in a small bowl and sprinkle with salt and black pepper. Toss the vegetable mixture with the oil mixture and sprinkle with more salt and black pepper.

CORN COLESLAW

Corn Coleslaw 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.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

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

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 :

Tips:

Choose the right corn. Fresh corn on the cob is best for coleslaw, but you can also use frozen or canned corn. If using frozen corn, thaw it completely before using.

Make sure the cabbage is finely shredded. This will help the coleslaw to absorb the dressing and flavors.

Add some sweetness. Corn coleslaw is a great way to use up leftover corn on the cob, and it's also a delicious and refreshing side dish. Here are some tips for making the best corn coleslaw:

Use a variety of colors of cabbage. Red, green, and white cabbage all add different flavors and textures to coleslaw.

Add some chopped vegetables. Carrots, celery, and bell peppers are all good additions to corn coleslaw.

Make the dressing ahead of time. This will allow the flavors to meld and develop.

Chill the coleslaw before serving. This will help the flavors to set and the coleslaw to become more crisp.

Conclusion:

Corn coleslaw is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be customized to your liking. With just a few simple ingredients, you can create a delicious and healthy coleslaw that will be a hit at your next party or potluck.