Corn Slaw Recipes

CREAMY CORN SLAW

Steps:

• Toss corn, carrots, green pepper, and onions in a salad bowl.
• Combine sour cream, mayonnaise, vinegar, sugar, mustard, and salt in a small bowl. Pour over corn mixture and mix well. Refrigerate for several hours before serving.

GRILLED CORN AND RED CABBAGE SLAW

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
• Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss.
• Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

SLOW-COOKER ENCHILADA PORK TACOS WITH SWEET-CORN SLAW

Steps:

• Spray 4-quart slow cooker with cooking spray.
• Add Pork ingredients to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 6 to 8 hours.
• Meanwhile, make Sweet Summer Corn Slaw. Heat grill on high. Brush corn with olive oil, and season with salt and pepper. Wrap corn in 1 layer of foil. Place on grill. Cook 10 minutes, rotating corn 3 times. Cook 10 to 15 minutes longer; remove foil, and cook corn 5 minutes longer. Remove corn from grill, and allow to cool 5 minutes. Use sharp knife to cut off corn kernels, and add kernels to medium bowl.
• To same bowl, add remaining slaw ingredients and a pinch of salt. Toss well; cover and place in the fridge until ready to serve.
• When pork is cooked and falling apart, remove it from slow cooker, and allow to cool slightly. Shred pork with 2 forks, and drizzle with sauce left in slow cooker.
• To assemble tacos, place a little warm pork in warmed 6-inch tortilla; top with sliced avocado and slaw. Sprinkle with cheese. Repeat to use remaining 6-inch tortillas.
• To assemble burritos, heat one 8-inch tortilla at a time in microwave 30 seconds. Working quickly, layer cheese, hot rice, warm pork, black beans and slaw toward 1 end of tortilla. Fold sides over the line of ingredients, and roll up tortilla (try to roll tight). Repeat to use remaining 8-inch tortillas.

MEXICAN STREET CORN SLAW

Steps:

• Prep the corn and dressing: Heat the olive oil in a skillet over medium-high heat. Add the corn and jalapeños and cook until they begin to char, 5-7 minutes. Mix the dressing ingredients together in a small bowl.
• Finish the slaw: Add all the slaw ingredients to a large bowl with the corn mixture, and dressing. Toss well and serve.

CORN SLAW

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.

GRILLED CORN SLAW

Steps:

• Heat a grill pan over medium heat.
• Grill the corn on the hot grill pan, turning periodically, until cooked and grill marks are all around the corn. Set aside to cool.
• In a large bowl, toss the cabbage with the lime juice; season with salt and pepper, to taste, and set aside.
• Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage. Taste for seasoning and adjust, if necessary. Add the crumbled queso fresco and cilantro leaves and stir to combine. Serve as a side dish or use as a taco topping.

SMASHED CHICKEN WITH CORN SLAW

Steps:

• Cut the chicken breasts in half, then put them between two sheets of baking parchment and bash with a rolling pin to flatten. Mix the lime zest and juice with the yogurt, thyme, turmeric, coriander and garlic in a large bowl. Add the chicken and stir until well coated. Leave to marinate while you make the slaw.
• Mash the avocado with the lime juice and zest, 2 tbsp yogurt and the coriander. Stir in the corn, red pepper, onion and cabbage.
• Heat a large non-stick frying pan or griddle pan, then cook the chicken in batches for a few mins each side - they'll cook quickly as they're thin. Serve the hot chicken with the slaw and the new potatoes. If you're cooking for two, chill half the chicken and slaw for lunch another day (eat within two days).