Corn and red cabbage slaw is an easy side dish you'll want to make all summer long. The perfect way to elevate fish or quick chicken tacos, pulled pork sandwiches, or burgers.
This light and refreshing summer slaw comes together in less than 20 minutes and can be made a few days in advance.
This slaw is a summer essential— just like our oil and vinegar potato salad, it's quick, easy, and pairs perfectly with any protein. It's a must-have for any weekly summer meal prep!
Why you'll love Cabbage and Corn Slaw
- Easy & Healthy: With just a few simple ingredients and minimal cooking required, this slaw is quick, easy, and packed with vitamins and minerals.
- Versatile: It can be served as a standalone side dish, used as a topping for tacos or sandwiches, or even enjoyed as a light and refreshing salad on its own.
- Refreshing citrus kick: The zesty lime juice brightens up the slaw, balancing the sweet corn and the earthy cabbage flavors.
Ingredients & Substitutions
- Red Cabbage: Red cabbage adds a beautiful vibrant color to the salad and serves as a crunchy base. If you can't find red cabbage, green cabbage works as a substitute.
- Corn: Save time by using a bag of frozen organic sweet corn kernels—just char them in a pan. If you're grilling outside, throw some fresh corn on the grill instead! If you don't have fresh or frozen corn, canned corn works as a convenient alternative. Just remember to drain and rinse it before using.
- Fresh Cilantro: Fresh cilantro brings a burst of flavor and vibrant color.
- Jalapeños: I keep the seeds for a spicy coleslaw, but remove them if you prefer it milder. Alternatively, swap jalapeños for green bell peppers if you want to skip the spice entirely.
- Lime Juice: Lime juice adds a zesty, tangy flavor to the slaw. Lemon juice can be used, though it will taste a bit different, it still adds acidity and tanginess to the slaw.
- Olive Oil: Any neutral oil works here. I like avocado oil.
- Salt
How to make Red Cabbage and Corn Slaw
- Char the corn. Place a large skillet over medium-high heat. Add enough oil to the pan, about 1-2 tablespoons, that it just coats the bottom. Cook the corn while stirring until it's browned, about 5 minutes.
- Cool: Transfer the corn to a large mixing bowl and allow it to cool to room temperature. While the corn is cooling chop the cabbage, jalapenos, and cilantro.
- Combine. To the mixing bowl, add the cabbage, cilantro, corn, jalapeno, lime juice, olive oil, salt, and pepper and toss well.
- Chill: Cover the bowl and place it in the fridge to chill for 2 hours before serving.
How to Cook Corn on a Grill
- Preheat an outdoor grill on medium-high heat and lightly oil the grate.
- Remove the outer husks and the cornsilk strands and lightly oil the cobs.
- Use a pair of tongs to place the corncobs on the grill. Cook for 15 minutes, turning until they're blackened and charred on all sides. Take them off the grill and let them cool.
- Remove the kernels from the cobs by slicing them off with a sharp knife.
Serve
Here are a few recipes that pair well with corn and cabbage slaw.
Storage
Store the slaw in an airtight container in the fridge and consume it within 3 days for the best taste and texture. Make sure to give it a good toss before serving.
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Red Cabbage and Corn Slaw
INGREDIENTS
- 15 oz frozen sweet corn (thawed, or fresh corn kernels)
- ½ head red cabbage (shredded or thinly sliced)
- ½ cup fresh cilantro (chopped)
- 1-2 jalapenos (diced, remove seeds if you don't like spicy)
- 2 limes (juiced)
- 1-2 tablespoons olive oil
- salt and pepper (to taste)
INSTRUCTIONS
- Place a large skillet over medium-high heat. Add enough oil to the pan that it just coats the bottom. Cook the corn until it's browned, about 5 minutes.
- Transfer the corn to a large mixing bowl and allow it to come to room temperature. While the corn is cooling chop the red cabbage, jalapenos, and cilantro.
- To the mixing bowl, add the cabbage, cilantro, corn, jalapeno, lime juice, olive oil, salt, and pepper and toss well. Cover the bowl and refrigerate for 2 hours before serving. Store covered in the fridge for up to 3 days.
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