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Irresistible Grilled Corn Slaw

Irresistible Grilled Corn Slaw

4 fresh ears of corn, husked
2-3 fresh jalapenos
3 (10-oz.) bags shredded cabbage
4 green onions, chopped
3 large carrots, peeled and thinly sliced
1/3 c. minced white onion
¼ c. chopped fresh dill
¼ c. chopped fresh cilantro or parsley
2/3 c. good quality honey
2/3 c. apple cider vinegar
2/3 c. olive oil
1 T. ground cumin
1 T. ancho chili powder
2 T. minced garlic
Salt/black pepper to taste

  1. Heat grill to HIGH. Place whole corn and jalapeno peppers on hot grates.
  2. When nicely charred, rotate them until all sides are charred, 5-8 minutes.
  3. Remove from grill and let cool.
  4. Once corn is cool, cut kernels from cob. Cut the stems of jalapenos and chop into small pieces.
  5. Add corn and jalapenos to large bowl and set aside to cool completely.
  6. Add the cabbage, green onions, carrots, white onion, dill and cilantro. Fold to combine.
  7. In a medium bowl, whisk together honey, vinegar, oil, cumin, chili powder and garlic.
  8. Pour liquid mixture over slaw mixture. Fold to combine.
  9. Place in refrigerator for at least 1 hour.
  10. Before serving, fold the slaw a few times.
  11. Taste for seasonings and add salt and pepper.
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