Grilled Corn and Red Cabbage Slaw Recipe

Corn: Fresh ears of corn are best for grilling, providing a sweet and smoky flavor.

Red cabbage: Adds a beautiful color and a crunchy texture to the slaw.

Carrot: Shredded carrots contribute a slight sweetness and additional crunch.

Cilantro: Fresh cilantro adds a burst of herbaceous flavor.

Lime juice: Provides a tangy and zesty element to the dressing.

Olive oil: Used in the dressing to add richness and help combine the flavors.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the slaw.

When grilling corn, make sure to rotate the ears frequently to achieve an even char. This not only enhances the flavor but also ensures that the kernels remain juicy and tender. After removing the corn from the grill, allow it to cool slightly before cutting off the kernels to avoid burning your hands. For the slaw, use a sharp knife or a mandoline to finely shred the red cabbage and carrot, ensuring a consistent texture that will mix well with the dressing. When whisking together the lime juice, olive oil, salt, and black pepper, do so vigorously to create a well-emulsified dressing that will coat the slaw evenly.

• 4 ears husked corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be grilled or sautéed for a similar texture and flavor.

• 2 cups shredded red cabbage - Substitute with green cabbage: Green cabbage can provide a similar crunch and slightly milder flavor compared to red cabbage.

• 1 cup shredded carrot - Substitute with shredded jicama: Jicama offers a similar crunch and a slightly sweet flavor that complements the slaw.

• ¼ cup chopped cilantro - Substitute with chopped parsley: Parsley can provide a fresh, slightly peppery flavor as an alternative to cilantro.

• ¼ cup lime juice - Substitute with lemon juice: Lemon juice can offer a similar acidity and brightness to the slaw.

• 2 tablespoon olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good alternative to olive oil.

• 1 teaspoon salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• ½ teaspoon black pepper - Substitute with white pepper: White pepper can provide a similar spiciness with a slightly different flavor profile.

• To store the grilled corn and red cabbage slaw, transfer it to an airtight container. Ensure the container is sealed tightly to maintain freshness and prevent any odors from seeping in.

• Place the container in the refrigerator. The slaw will stay fresh for up to 3 days. The lime juice in the dressing helps to preserve the vegetables and keep them crisp.

• If you plan to make the slaw ahead of time, consider storing the dressing separately. Combine the corn, red cabbage, carrot, and cilantro in one container, and the lime juice, olive oil, salt, and pepper in another. Mix them together just before serving to maintain the crunchiness of the slaw.

• For freezing, note that the texture of the cabbage and carrot may change upon thawing, becoming softer. If you still wish to freeze, place the slaw in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing.

• Label the container or bag with the date to keep track of its freshness. The slaw can be frozen for up to 2 months.

• When ready to use, thaw the slaw in the refrigerator overnight. Once thawed, drain any excess liquid and give it a good toss. You might want to add a bit more lime juice and olive oil to refresh the flavors.

• Avoid freezing the slaw with the dressing already mixed in, as the olive oil can solidify and separate, affecting the overall texture and taste.

• Stovetop Method:

  1. Heat a large skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Once the oil is hot, add the leftover Grilled Corn and Red Cabbage Slaw.
  4. Stir occasionally for about 3-5 minutes until the slaw is heated through.
  5. Remove from heat and serve immediately.

• Microwave Method:

  1. Place the Grilled Corn and Red Cabbage Slaw in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on high for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 30 seconds if needed.
  5. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Grilled Corn and Red Cabbage Slaw evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, stirring halfway through.
  5. Remove from the oven and serve warm.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the simmering water.
  3. Add the Grilled Corn and Red Cabbage Slaw to the steamer basket.
  4. Cover and steam for about 3-5 minutes until heated through.
  5. Carefully remove the slaw from the steamer and serve.

• Grill: Used to cook the corn until it is charred and smoky.

• Tongs: Essential for turning the corn on the grill without burning your hands.

• Cutting board: Provides a stable surface for cutting the kernels off the cob.

• Chef's knife: Used to cut the kernels off the cob and chop the cilantro.

• Large bowl: Used to combine the corn, red cabbage, carrot, and cilantro.

• Small bowl: Used to whisk together the lime juice, olive oil, salt, and pepper for the dressing.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Measuring cups: Used to measure out the shredded red cabbage, shredded carrot, and lime juice.

• Measuring spoons: Used to measure out the olive oil, salt, and black pepper.

• Refrigerator: Used to store the slaw if you are not serving it immediately.

Pre-cut vegetables: Buy pre-shredded red cabbage and carrots to save time on preparation.

Use frozen corn: Substitute fresh corn with frozen grilled corn to skip the grilling step.

Make the dressing ahead: Prepare the lime juice and olive oil dressing in advance and store it in the fridge.

Batch cooking: Grill extra corn and store it in the fridge for quick assembly later.

Food processor: Use a food processor to quickly chop cilantro and shred vegetables.