Tasty Corn Coleslaw

Finding a fresh side dish that actually gets people excited about eating their vegetables can feel like an uphill battle. Traditional coleslaw often sits untouched at potlucks, and let’s be honest, most versions are either too soggy or drowning in dressing that tastes more like sugar than anything else.

That’s where this corn coleslaw comes in. It’s crisp, flavorful, and has just enough dressing to bring everything together without making it heavy. The sweet corn plays perfectly with the crunch of red cabbage, and that hint of lime and smoked paprika gives it a little something special that keeps everyone coming back for seconds.

What Kind of Cabbage Should I Use?

Red cabbage is what gives this coleslaw its beautiful color, but you can definitely swap in green cabbage if that’s what you have on hand. The key is slicing it really thin so it’s easy to eat and mixes well with the other ingredients. If you don’t feel like hand-slicing, a mandoline slicer or even the slicing blade on your food processor can make quick work of it. Pre-shredded coleslaw mix from the store will also work in a pinch, though the texture won’t be quite as crisp as freshly sliced cabbage.

Options for Substitutions

This coleslaw is pretty forgiving, so here are some easy swaps you can make:

• Red cabbage: Green cabbage works just as well if that’s what you have. You can also use a pre-shredded coleslaw mix to save time – just pick out any carrots if you want to keep it simple.
• Mayonnaise: Greek yogurt or sour cream make great substitutes if you want a lighter version. You can also use a mix of half mayo and half yogurt for a nice balance.
• Fresh lime juice: Lemon juice works perfectly here, or you can use apple cider vinegar for a different tangy kick. Start with a bit less vinegar since it’s stronger than lime juice.
• Cilantro: If you’re not a cilantro fan (or don’t have any), try fresh parsley instead. It won’t have that same bright flavor, but it’ll still add freshness to the slaw.
• Scallion: Red onion or white onion can step in here – just dice it finely and use a bit less since regular onions have a stronger bite than scallions.
• Sweet corn: Canned corn works in a pinch – just drain it well and pat it dry before mixing it in.

Watch Out for These Mistakes While Cooking

The biggest mistake with corn coleslaw is slicing your cabbage too thick, which makes it tough to eat and prevents the dressing from coating everything evenly – aim for paper-thin slices using a sharp knife or mandoline.

If you’re using frozen corn, make sure it’s completely thawed and patted dry with paper towels, otherwise the excess moisture will water down your dressing and leave you with a soggy slaw.

Don’t skip the resting time after mixing – letting the coleslaw sit in the fridge for at least 15 minutes allows the cabbage to soften slightly and the flavors to blend together.

For the freshest taste, add the cilantro right before serving rather than letting it sit in the dressing, which can cause it to wilt and lose its bright flavor.

What to Serve With Corn Coleslaw?

Corn coleslaw is perfect alongside just about any grilled meat, especially BBQ chicken, pulled pork sandwiches, or burgers hot off the grill. I love serving it at summer cookouts with fish tacos or blackened shrimp because the lime and cilantro flavors really complement seafood. It also makes a great side for fried chicken or as a topping for pulled pork sliders to add some crunch and freshness. If you’re keeping things simple, throw it next to some grilled sausages and baked beans for an easy weeknight dinner that feels like a backyard party.

Storage Instructions

Store: This corn coleslaw keeps really well in the fridge for up to 3 days in an airtight container. Actually, I think it tastes even better the next day once all the flavors have had time to hang out together. Just give it a quick stir before serving since the dressing might settle at the bottom.

Make Ahead: You can prep the cabbage, corn, and scallions ahead of time and keep them in a container in the fridge. Mix up the dressing separately and store it in a small jar. Then just toss everything together right before you’re ready to eat so the coleslaw stays nice and crisp.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 220-270
• Protein: 5-7 g
• Fat: 13-17 g
• Carbohydrates: 25-30 g

Ingredients

For the dressing:

• 3 tbsp mayonnaise (I prefer Hellmann’s mayonnaise)
• 1 1/2 tbsp lime juice (freshly squeezed for best flavor)
• 1/2 tsp honey
• 1/4 tsp smoked paprika
• salt to taste
• black pepper to taste

For the slaw:

• 1/4 red cabbage (shredded into thin 1/8-inch ribbons)
• 1 1/4 cups corn (I use Libby’s whole kernel corn)
• 2 scallions (thinly sliced on a bias)
• 1/3 cup cilantro

Step 1: Prepare the Dressing Base

• 3 tbsp mayonnaise
• 1 1/2 tbsp lime juice
• 1/2 tsp honey
• 1/4 tsp smoked paprika
• salt to taste
• black pepper to taste

In a medium bowl, whisk together the mayonnaise, fresh lime juice, honey, and smoked paprika until smooth and well combined.

The honey adds a subtle sweetness that balances the acidity of the lime and the earthiness of the paprika.

Taste and season with salt and black pepper to your preference.

I find that starting with the dressing allows you to adjust the seasoning before adding the vegetables, so you can taste as you go.

Step 2: Prepare and Combine the Vegetables

• dressing base from Step 1
• 1/4 red cabbage, shredded
• 1 1/4 cups corn
• 2 scallions, thinly sliced
• 1/3 cup cilantro

While the dressing rests, shred the red cabbage into thin 1/8-inch ribbons, thinly slice the scallions on a bias, and roughly chop the cilantro.

Add all the prepared vegetables and the corn to the bowl with the dressing base.

Toss everything together gently but thoroughly to ensure every piece of cabbage and corn gets coated with the creamy dressing.

Taste and adjust seasoning with additional salt and pepper if needed.

I like to let the slaw sit for 5-10 minutes before serving so the flavors can meld together, but it’s delicious served immediately too.

Tasty Corn Coleslaw

Delicious Tasty Corn Coleslaw recipe with step-by-step instructions.

Print Recipe Pin Recipe

Cook Time 5 minutes mins

Total Time 7 minutes mins

Servings 3.5 cups of coleslaw

Calories 245 kcal

Ingredients

  

For the dressing:

• 3 tbsp mayonnaise (I prefer Hellmann's mayonnaise)
• 1 1/2 tbsp lime juice (freshly squeezed for best flavor)
• 1/2 tsp honey
• 1/4 tsp smoked paprika
• salt to taste
• black pepper to taste

For the slaw:

• 1/4 red cabbage (shredded into thin 1/8-inch ribbons)
• 1 1/4 cups corn (I use Libby's whole kernel corn)
• 2 scallions (thinly sliced on a bias)
• 1/3 cup cilantro

Instructions

 

• In a medium bowl, whisk together the mayonnaise, fresh lime juice, honey, and smoked paprika until smooth and well combined. The honey adds a subtle sweetness that balances the acidity of the lime and the earthiness of the paprika. Taste and season with salt and black pepper to your preference. I find that starting with the dressing allows you to adjust the seasoning before adding the vegetables, so you can taste as you go.
• While the dressing rests, shred the red cabbage into thin 1/8-inch ribbons, thinly slice the scallions on a bias, and roughly chop the cilantro. Add all the prepared vegetables and the corn to the bowl with the dressing base. Toss everything together gently but thoroughly to ensure every piece of cabbage and corn gets coated with the creamy dressing. Taste and adjust seasoning with additional salt and pepper if needed. I like to let the slaw sit for 5-10 minutes before serving so the flavors can meld together, but it's delicious served immediately too.