Crunchy Corn Slaw

Crunchy Corn Slaw brings something fresh and colorful to almost any meal. Sweet corn is lightly charred until golden, then tossed with crisp cabbage, carrots, red bell pepper, cilantro, and a touch of red onion. A creamy lime dressing adds brightness, while cumin and garlic give every bite a warm, savory finish.

Roasted pepitas are folded in at the last moment, so they stay wonderfully crisp. Meanwhile, Greek yogurt keeps the dressing lighter without losing that classic creamy slaw character. Serve it beside grilled chicken, burgers, pulled pork, tacos, or simple sandwiches. It is also an easy choice for cookouts and potlucks because most of the preparation can be finished ahead. Colorful, crunchy, and just a little unexpected, this corn slaw has all the qualities of a dependable side dish that people return to for another spoonful.

Recipe Yield: 8 servings

INGREDIENTS

2 cups fresh corn kernels or frozen corn, thawed and patted dry
6 cups finely shredded green cabbage
1 cup shredded carrots
1 cup finely diced red bell pepper
⅓ cup thinly sliced red onion
1 small jalapeño, seeded and finely chopped, optional
½ cup chopped fresh cilantro
½ cup roasted unsalted pepitas
½ cup mayonnaise
⅓ cup plain Greek yogurt
2 tbsp fresh lime juice
1 tsp finely grated lime zest
1 tbsp olive oil
1 tbsp apple cider vinegar
2 tsp honey
1 tsp Dijon mustard
½ tsp ground cumin
½ tsp garlic powder
¾ tsp kosher salt
¼ tsp black pepper

INSTRUCTIONS

1. Char the corn:
Heat the olive oil in a large skillet over medium-high heat. Add the corn in an even layer and cook for 5–7 minutes, stirring only occasionally, until lightly charred. Spread it on a plate and cool completely.

2. Make the dressing:
Whisk the mayonnaise, Greek yogurt, lime juice, lime zest, vinegar, honey, Dijon mustard, cumin, garlic powder, salt, and black pepper until smooth.

3. Assemble the slaw:
Combine the cabbage, carrots, bell pepper, red onion, jalapeño, cilantro, and cooled corn in a large bowl. Add the dressing and toss until evenly coated.

4. Rest the slaw:
Refrigerate the slaw for 20 minutes to allow the flavors to settle while the vegetables remain crisp.

5. Finish and serve:
Fold in the roasted pepitas just before serving. Taste and adjust the salt or lime juice as needed.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Give the corn room to brown: Use a wide skillet and avoid stirring constantly. Better contact with the hot pan creates deeper corn flavor.
• Cool the corn completely: Warm kernels can soften the cabbage and make the creamy lime dressing thinner.
• Keep the pepitas crisp: Add them shortly before serving rather than during the resting time.
• Prepare it ahead the right way: The vegetables, cooled corn, and dressing can be refrigerated separately overnight. Toss everything together within 2 hours of serving.