I love summer corn, especially when it's grilled. This salad is a great way to showcase delicious, sweet grilled corn, and is a fun, colorful side dish for a BBQ! Ripe avocado makes for an extra creamy dressing, that's also on the lighter side.
For an extra kick, add some thinly sliced jalapenos to your slaw! You could also spice up the dressing with chili flakes or smoked paprika. —Kendall
What You'll Need
Grilled Corn Slaw
ears of corn
red cabbage, chopped (about 1/2 a small cabbage)
1 1/2 cups
carrots, julienned (about 2 medium carrots)
cilantro, roughly chopped
feta cheese, crumbled
green onions, chopped
Chili Avocado Dressing
large, ripe avocado
1 1/2 teaspoons
Preheat your grill (or stovetop grill pan) to high. Add shucked corn to the grill and cook, turning often, until charred on all sides (about 10 minutes). Remove from the grill and set aside.
Once the corn has cooled, hold the corn vertically on a cutting board or in a bowl and use a sharp knife to remove the kernels from the cob. Cut in a downward motion, as close to the base of the kernels as possible.
Add the corn, cabbage, carrots, cilantro, feta and green onions to a large bowl and toss to combine.
To make the dressing, combine all the ingredients in a food processor or blender and blend until smooth. Taste the dressing and season with salt and pepper as desired. If the dressing is too thick, add 1/2 tsp of olive oil and continue blending. Repeat until the dressing reaches your desired consistency.
Pour the dressing over the slaw and toss to combine. Serve with lime wedges and extra cilantro for topping!