Corn Coleslaw Recipe • Two Purple Figs (2024)

July 6, 2018 by Mahy, Updated August 16, 2022 5 Comments

No mater what you’re grilling, this Corn Coleslaw Recipe will fit right in! It’s the perfect side dish, packed with sweet, zesty and crunchy goodness. Shredded cabbage and carrot with plenty of sweet corn are the base for this coleslaw.

Coleslaw is one of my favorite salads in the world. I love everything about it. Today’s corn coleslaw recipe is packed with simple ingredients, BIG taste.

What are you grilling this weekend? We’re going for lamb, potatoes and this yummy corn coleslaw. Dessert will probably involve some ice cream with lots of summer berries. 🙂

Before we talk all about this delicious crunchy and sweet corn coleslaw recipe, I certainly need to remind you about thisColeslaw with Kale Apple Pomegranatetoo! It’s almost a complete other recipe, yet similar in so many ways.

How to Make Coleslaw

You can definitely buy the pre-shredded stuff in a bag, any type any color and it would work so beautifully! I do that sometimes, however today I wanted to shred them in my food processor. Start by putting your disc blade and shred to the size you prefer.

The beauty of coleslaw is you can add anything crunchy here. I love adding apples, carrots, radish and cabbage. You can add green cabbage or red cabbage too for a burst of color.

Other times I’ll add Brussel sprouts, peaches, persimmon, you name it!

Coleslaw Dressing

While almost all coleslaw recipes are dressed up with a heavy mayo based sauce, I prefer the mayo free version. So you may probably think this isn’t the real deal, I can tell you it’s just as good!

Lots of flavors make up this dressing, lime, honey, olive oil, salt and pepper, and plenty of cilantro. Imagine that with the coleslaw crunch—SO GOOD. You can also add a touch of celery seeds. There are times where I added tangy Greek yogurt instead of mayo and it was really delicious!

Once all the coleslaw dressing is mixed together, add it to the cabbage and toss everything together!

Corn

It’s not unnatural to have corn in a coleslaw recipe, but it’s unusual to have it based on corn. But hey, it’s summer and it’s corn season and we’re going all for it!! So rather than having a cup of corn in your huge bowl of coleslaw, we’re having a 50:50 ratio of slaw and corn.

To use cooked corn or raw corn, it’s certainly your choice! I can totally use raw corn kernels and not be bothered, but I know some people can’t. So just cook the corn in boiling water and remove the kernels before adding it to the coleslaw recipe.

Serving

This gorgeous delicious corn coleslaw recipe is great on its own and even more, it’s perfect with anything on the grill. If I had to pick, I would probably chose burgers to be a perfect side to this coleslaw.

If you’re such a corn person like me, check this Grilled Sirloin Steak with Cilantro Corn Salsaand theCheddar Zucchini Best Cornbread Recipe. Enjoy 🙂

Tips For Coleslaw

You can shred all the veggies for your slaw using the disc blade of your food processor or buy ready pre-shredded cabbage.

Add any hard fruits like apples, pears, peaches, nectarines for sweetness that compliments the corn and slaw.

The dressed up coleslaw salad can keep in the fridge for 3 days, so make plenty!

More Salad Recipes

• Balsamic Kale Quinoa Chickpea Protein Bowl
• Speedy Quinoa Tabouleh With Tahini Dressing
• Light Coleslaw Salad
• Fruity Greek Salad With Sweet Mango Salad Dressing