Roasted Corn Cole Slaw

This Roasted Corn Cole Slaw is bursting with flavor from the roasted corn, lime juice, and cilantro. Made in less than 30 minutes, this salad is perfect for summer cookouts, BBQ's or a crunchy side for weeknight dinners.

Cooking for a crowd always pushes me to find recipes that are simple and full of flavor. This Roasted Corn Cole Slaw checked every box. I first made it while working in a camp kitchen, and everyone was asking for the recipe. The combination of the roasted corn, crispy vegetables, and creamy dressing was a hit!

Since then, it has become a go-to side dish, right alongside classic staples like my Coleslaw and Loaded Baked Potato Salad

Why You'll Love This Recipe

• Easy and Quick: Ready in under 30 minutes, a no-fuss side that is perfect with any meal.
• Versatile: Serve it alongside BBQ, tacos, grilled chicken, or even as a topping for sandwiches and burgers.
• Smoky and Sweet Flavor: Roasting the corn will bring out a natural sweetness with a hint of char that takes traditional slaw to the next level.
• Bold Flavor: Roasting the corn adds a smoky twist to classic coleslaw.

Ingredients

• Frozen Corn: Sweet kernels that get extra flavor when roasted.
• Cabbage: Crisp and crunchy, the base of this slaw.
• Carrots: Add natural sweetness and vibrant color.
• Bell Pepper: Provides a crunchy, slightly sweet bite.
• Onion: Sharp and savory flavor to balance the sweetness.
• Sour Cream: Adds creamy tang to the dressing.
• Mayonnaise: Gives the dressing its rich, smooth texture.
• Sugar: Balances the tang with sweetness.
• Apple Cider Vinegar: Brings bright acidity.
• Lime Juice: Adds fresh, zesty brightness.
• Salt: Enhances all the natural flavors.
• Pepper: Adds mild heat and depth of flavor.
• Cilantro: Fresh herbal note for a burst of flavor.

How to make Roasted Corn Cole Slaw

1. Roast the Corn: Start by roasting the corn in a skillet over medium-high heat. Keep stirring and turning until the kernels are charred on all sides. Set aside to cool.

2. Mix the Fresh Ingredients: In a large bowl, combine shredded cabbage, grated carrots, diced bell pepper, finely chopped onion, and cooled roasted corn.

3. Make the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, sugar, apple cider vinegar, lime juice, salt, and pepper.

4. Combine Salad: Pour the dressing over the fresh ingredients and toss until everything is evenly coated.

5. Add in Cilantro: Fold in chopped cilantro for a fresh flavor.

Substitutions and Variations

• Add some Heat - A pinch of cayenne or chopped jalapeños adds a spicy kick.
• Some Protein - Swap sour cream for Greek Yogurt.
• Corn Type - Fresh or canned corn (drained well) can be used as a substitute for frozen corn. You will still need ot roast it for flavor.
• Vegetables - Add bell peppers and onion if you want to add crunch!
• Cabbage Swap - Feel free to add in purple cabbage, or use a bagged slaw mixture.
• Make it Southwest - Add black beans and a touch of cumin for a Tex-Mex feel.

Tim's Expert Tips

• Make ahead - to allow the flavors to meld. Gets better and better.
• Don't skip roasting the corn - it brings out the flavor and is a key part.
• Taste and adjust the seasoning - Feel free to add more lime juice for brightness or sugar for extra sweetness.
• Stir before serving - The dressing may settle at the bottom, so stir it before serving.
• Prep the vegetables early - You can prep the vegetables and dressing up to a day in advance. Combine them about 30 minutes before serving for the most crunch.

What to Serve with Slaw

• Grilled Salmon
• Crispy Chicken Tenders
• Chicken Wraps
• Chicken Legs
• Pulled Ham
• Smoked BBQ Ribs

Storage

• Refrigerate the corn coleslaw in an airtight container in the refrigerator for up to 3-4 days. Make sure to stir before serving to mix any dressing that could have settled to the bottom.
• Freezing is not recommended for this slaw. The creamy dressing can seperate and the vegetables would lose their crisp texture.

FAQs