Charred corn slaw recipe
This dish is perfect for any occasion, from summer barbecues to family dinners. So, fire up the grill and get started on making this delicious charred corn slaw!
See method- Serves 6
- Takes 20 mins
- 162 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 75g mayonnaise
- 2 limes, juiced (you need 4 tbsp)
- 2 tsp cider vinegar or 1 tbsp gherkin brine
- 2 tsp honey or maple syrup
- 2 x 2-packs corn on the cob
- vegetable oil, for greasing
- 500g red cabbage, cored and finely shredded
- 100g bunch spring onions, thinly sliced
- 30g pack flat-leaf parsley or coriander, roughly chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 665kJ 162.0kcal
- Fat
- 12g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 5g
of the Reference intake
Carbohydrate 8.0gProtein 2.9gFibre 4.9g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Whisk together the mayonnaise, lime juice, vinegar or brine and honey with some seasoning. Transfer to the fridge if not serving within 1 hr.
- Boil the corn in a large saucepan for 5 mins or until just tender; drain and set aside.
- Preheat a gas barbecue to low or heat a charcoal barbecue and wait until the flames have died down and the coals are white. Brush the barbecue grills with some oil. Brush the corn cobs with more oil, season and barbecue for 8-10 mins, turning to char on all sides.
- Use tongs to stand the cobs up on a chopping board, and a sharp knife to remove the kernels. Mix with the shredded cabbage, spring onions, herbs and the dressing to serve.
- See more BBQ recipes
