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Charred corn slaw recipe

43 ratings

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
Healthy
Gluten-free
Dairy-free

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

If you don't have any limes, try a lemon instead

Each serving contains

Energy
665kj
162kcal 8%
Fat
12g 17%
Saturates
1g 5%
Sugars
5g 6%
Salt
0.2g 4%

of the reference intake
Carbohydrate 8g Protein 2.9g Fibre 4.9g

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