Grilled Corn Cole Slaw with Tangy Lime Dressing
I know, I know! It’s been nearly two weeks since my last post. That’s crazy! Did you think I fell off the face of the Earth? Well I didn’t. I’m still kickin’ but you know sometimes you let yourself just get so out of balance and priorities are bouncing all over the place (and not where they’re supposed to be) and nothing is right in the world? I let that happen and I needed to take a quick step back and readjust. I needed a good breather from everything technological. I needed some downtime. BUT I’m back now and feel very rested and like things make more sense now. The fog has cleared! SO…I thought we’d talk about Grilled Corn Cole Slaw with Tangy Lime Dressing?
I love this recipe because it has so many great colors. We are supposed to eat the colors of the rainbow everyday, right? Well with this you’ve almost got it.
The corn was super easy to grill. It was cold the day I made it and I didn’t want to go outside and get all involved with the barbecue grill so I decided to place the corn, still on the cob, on top of my gas stove and char the outside the way you’d do peppers to make this Roasted Corn and Tomato Soup. It worked like a charm.
For some of the veggies I used my trusty mandoline to get an easy julienne to make it prettier but you could easily just use a box grater. If you don’t have a mandoline, there are a few in my Amazon shop. I use mine all the time and I’m not really sure how I did without it before.
Look at those colors!!! And the flavors are unreal, too. To me this is just the perfect recipe. You’ve got the best color you could ask for. Crunch from all the fresh vegetables, tanginess from the lime, sweetness from the honey and the smokey grilled flavor from the corn. YUM!
One thing I have to say though is that it doesn’t keep well. I ate it the next day. Of course I did. If I love something I never get sick of it but (maybe from the acid in the lime) the colors all start to run together. Mostly the purple from the cabbage and the red bell pepper. It still tasted good but it loses it’s crunchiness and becomes a bit soggy as well.
For the dressing I also used my immersion blender. You could easily just use a whisk but I love how the immersion blender gets it so emulsified and combined in a way that’s almost impossible without it.
Here’s the printable.
- 3 ears fresh corn, shucked and silks removed
- 2 carrots, julienned
- 1/2 a medium red bell pepper, sliced thin
- 1/2 a medium yellow bell pepper, sliced thin
- 1 jalapeño pepper, seeds and ribs removed and diced
- 1/4 cup fresh cilantro, chopped
- 2 cups red cabbage, shredded
- 2 cups napa cabbage, shredded
- juice of three limes
- 1 teaspoon lime zest
- 1/4 cup vegetable oil
- 1/4 cup rice wine vinegar
- 3 tablespoons honey
- salt and pepper to taste
- Grill corn on gas stove top or barbecue grill over a medium flame until black char marks cover the ears evenly.
- Cut the kernels off the cobs once cooled.
- In a mixing bowl, combine corn, carrots, jalapeño, bell peppers, red and napa cabbage and cilantro and set aside.
- Using an immersion blender or whisk, combine oil, vinegar, lime juice and zest and honey until smooth.
- Add salt and pepper to taste and toss the slaw with the dressing.
This is absolutely perfect for your next get together or maybe your first barbecue of the year?