Is there a perfect summertime side dish? If there is, I’ve found it! This Corn Slaw is perfect with just about any dish you’ll be serving up this summer and can be made in advance to save time and stress!
What is coleslaw?
Coleslaw has a long tradition dating back to Ancient Rome where it consisted of cabbage and eggs with a vinegar based sauce. Eventually, the Dutch people copied it, changed it a bit, and then coined the term “koolsla,” which translates to “cabbage salad.” “Koolsla” made its way to the Americas when the Dutch settled New York State. It shows up in our recorded history around the 1780s. Americans made it their own (as we usually do) and gave coleslaw its current form of cabbage, mayonnaise, and carrots. It has remained largely unchanged for the past 250 or so years.
There are lots of different variations of this “cabbage salad,” and this recipe for Corn Slaw is one of the tastiest I’ve found. Corn Slaw can be made a number of ways but I really love it with the crunchy red cabbage. My Corn Slaw is very “salad-like,” but it could also be used as a topping–in much the same way you might serve a chutney or salsa.
What kind of corn do I use to make Corn Slaw? No need to make prep difficult! Use a bag of frozen sweet corn or leftover grilled fresh corn if you have it.
Can I make Corn Slaw sugar-free? Yes, you absolutely can! Leave out the sugar if you are being considerate of someone’s dietary restrictions. The sugar gives the Corn Slaw’s dressing a nice flavor but it tastes great without it, too!
Can I use dried cilantro? Your Corn Slaw will taste best when you use fresh cilantro. Fresh cilantro is available in the produce section of your grocery store. It’s sold in bunches, usually near herbs like parsley.
Can I make Corn Slaw ahead of time? Yes! Corn Slaw is great for meal prep! You can make up a batch a day or two before you need to serve it. Simply store Corn Slaw in airtight containers and keep it refrigerated for a couple of days. You can store leftovers the same way–if you have any!
Why do I have to keep Corn Slaw refrigerated? Corn Slaw contains mayonnaise. Mayonnaise is made with eggs. When eggs warm, they spoil. Your Corn Slaw will spoil if you store it at room temperature. So, if you’re taking Corn Slaw to a picnic, make sure you have a way to keep it chilled.
What do I serve with Corn Slaw? Coleslaw and salads always pair well with what I call “barbecue food.” Think hamburgers, hot dogs, grilled chicken, etc. You could also serve it as a topping for pulled pork or beef brisket. Why not go crazy and add it to a barbecued meat sandwich?!
- 8 oz shredded red cabbage
- 16 oz frozen sweet corn thawed
- 1 jalapeno pepper seeded and diced
- 2 tablespoons diced red onion
- 1/4 cup fresh chopped cilantro
- 1/2 cup mayo
- 2 tablespoons lime juice
- 1 tablespoon water
- 1 teaspoon taco seasoning
- 1/2 teaspoon sugar
- Add cabbage, corn, chopped peppers and cilantro to bowl
- Whisk together mayo, lime juice and taco seasoning and pour over cabbage mixture
- Taste and add sugar if needed
- Cover and refrigerate as least 30 minutes before serving
Keep it chilled so the warm weather doesn’t spoil the mayo
Easy prep: bagged frozen sweet corn or leftover grilled fresh corn
Leave out the sugar if needed for dietary restrictions
Use fresh cilantro for best results
Meal Prep or Leftovers: store in airtight container for up to 3 days
Corn Slaw is soo good. Love the dressing. Served with some leftover sliced steak and rice. I think it would also go great with chicken tacos. Yumm. A really nice variation for cole slaw.
This was amazing! I switched it up a bit as I didn’t have a few things. Dried cumin instead of cilantro. Banana peppers instead of jalapenos. Apple cider vinegar instead of water. I also just used a can or corn bits which I used straight out of the can! We’ll make this again for sure!