Charred Corn Slaw
A tangy summer slaw that you and your guests will love
Ingredients
- 3 ears of corn shucked
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- Juice of 2 limes (about ¼ cup)
- 2 tablespoons apple cider vinegar
- 2 teaspoons granulated white sugar
- ¼ teaspoon ground cumin
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon black pepper
- ½ small head green cabbage about 2 cups, thinly sliced
- ½ small head purple cabbage about 2 cups, thinly sliced
- 1 jalapeño seeded and minced
- 1 bunch cilantro finely chopped
- 3 green onions thinly sliced
- 4 ounces Cotija cheese crumbled
- ¼ cup roasted peanuts chopped
Instructions
- Preheat an outdoor grill to high (500° F) heat.
- Place the corn on the grill for 2–3 minutes per side, until charred all over. Set aside to cool. In a medium bowl, combine mayonnaise, mustard, lime juice, vinegar, sugar, cumin, cayenne and black pepper. Whisk well to combine.
- In a separate large bowl, place the cabbages, jalapeño, cilantro and green onions. Cut the corn off the cob and add it to the bowl. Pour ¼ cup of the dressing over the cabbage mixture. Toss to combine. Add more dressing until desired level of creaminess is achieved. Toss in the Cotija cheese.
- Cover and refrigerate for at least 1 hour to allow flavors to incorporate.
- Sprinkle peanuts over top when ready to serve.
Notes
Coleslaw is too often a thick, mayo-heavy side dish with cabbage, carrots and nothing else. Mayonnaise is good for binding the cabbage together, but in this version a lot of acid is added so it becomes a lighter dressing. Lime juice and apple cider vinegar are used for a wonderfully tangy, but still creamy coleslaw that is packed with flavor thanks to crumbly Cotija cheese, cilantro, green onions and the real kicker: charred summer corn. Top it off with roasted peanuts for crunch and you have a summer slaw your guests will love.