Corny Coleslaw Recipes

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TANGY COLESLAW WITH SMOKED CORN AND LIME DRESSING



Tangy Coleslaw with Smoked Corn and Lime Dressing image

Provided by Kelsey Nixon

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

Juice of 3 limes (1/4 cup)
Kosher salt and cracked black pepper
3 ears fresh corn, shucked (2 cups kernels)
1/4 cup fresh cilantro, chopped
2 large carrots, shredded or grated (2 cups)
1 jalapeno, halved and thinly sliced, seeds and ribs removed if desired
1 red bell pepper, thinly sliced (1/2 cup)
1/2 head red cabbage, shredded (about 2 cups)
1/2 red onion, thinly sliced (1/2 cup)
1/4 head green cabbage, shredded (about 2 cups)
1/4 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons honey

Steps:

  • Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the corn on the rack. Close the lid and center the smoker over a burner. Turn the heat to medium. Smoke the corn until fully cooked, about 20 minutes. Remove from the smoker and set aside until cool enough to handle. When the corn is cool enough to handle, remove the kernels and set aside. Discard the cob. Combine the corn, cilantro, carrots, jalapenos, bell peppers, red cabbage, onions and green cabbage in a large mixing bowl. Whisk together the oil, vinegar, honey and lime juice in a small bowl and sprinkle with salt and black pepper. Toss the vegetable mixture with the oil mixture and sprinkle with more salt and black pepper.

TEXAS COLESLAW



Texas Coleslaw image

Take this coleslaw along to your next potluck! Lime juice and cilantro add extra-fresh flavor and corn bumps up the color.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 16

Number Of Ingredients 7

1 bag (16 ounces) coleslaw mix
1/2 cup chopped fresh cilantro
2 cans (11 ounces each) whole kernel corn with red and green peppers, drained
1/4 cup vegetable oil
3 tablespoons lime or lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon salt

Steps:

  • Toss coleslaw mix, cilantro and corn in very large (4-quart) bowl. Place oil, lime juice, cumin and salt in tightly covered container; shake well. Pour over coleslaw mixture; toss.
  • Cover and refrigerate 1 to 2 hours to blend flavors.

Nutrition Facts : Calories 75, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg

CREAMY CORN SLAW



Creamy Corn Slaw image

One of my favorite go-to summer corn recipes.

Provided by Tante

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 2h20m

Yield 4

Number Of Ingredients 10

2 cups cooked corn kernels
1 cup diced carrots
1 cup diced green pepper
½ cup chopped onions
¼ cup sour cream
¼ cup mayonnaise
2 teaspoons white vinegar
1 teaspoon white sugar
1 teaspoon prepared yellow mustard
¼ teaspoon salt

Steps:

  • Toss corn, carrots, green pepper, and onions in a salad bowl.
  • Combine sour cream, mayonnaise, vinegar, sugar, mustard, and salt in a small bowl. Pour over corn mixture and mix well. Refrigerate for several hours before serving.

Nutrition Facts : Calories 251.9 calories, Carbohydrate 29.5 g, Cholesterol 11.5 mg, Fat 15.2 g, Fiber 4.2 g, Protein 4.2 g, SaturatedFat 3.7 g, Sodium 269.7 mg, Sugar 7.1 g

CORNY COLESLAW



Corny Coleslaw image

Make and share this Corny Coleslaw recipe from Food.com.

Provided by Around the Table Go

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 head purple cabbage, shredded
1/2 head green cabbage, shredded
2 carrots, peeled and shredded
1 onion, chopped
1 (15 1/4 ounce) can niblet corn, drained
2 tablespoons sugar
1 teaspoon ground cumin
1 teaspoon house seasoning
1 lime, juiced
3/4 cup mayonnaise
salt & freshly ground black pepper
house seasoning
1 cup salt
1/4 cup garlic powder
1/4 cup black pepper

Steps:

  • In a medium bowl, combine the cabbage, carrots, onions and corn.
  • In a small bowl combine sugar, cumin, House Seasoning, lime juice and mayonnaise.*
  • Pour over slaw mix and gently combine.
  • Season with salt and pepper, to taste.
  • Cover and refrigerate one hour.
  • *Cook's Note: You may not need to use all of the dressing.

Nutrition Facts : Calories 447.7, Fat 16.9, SaturatedFat 2.5, Cholesterol 11.5, Sodium 28701.8, Carbohydrate 75.9, Fiber 12.1, Sugar 25.6, Protein 10

CORN SLAW



Corn Slaw image

My mother gave this recipe to me. It's one my husband and two daughters ask for often in summer, especially when we're having a grilled meal.--Sue Burton, Frankfort, Kansas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10

2 cups fresh corn, cooked
1 cup diced carrots
1 cup diced green pepper
1/2 cup chopped onion
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons vinegar
1 teaspoon sugar
1 teaspoon prepared yellow mustard
1/4 teaspoon salt

Steps:

  • In a salad bowl, toss corn, carrots, green pepper and onion. In a small bowl, combine remaining ingredients; pour over vegetables and mix well. Refrigerate for several hours before serving.

Nutrition Facts : Calories 116 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 134mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

CORNY COLESLAW



Corny Coleslaw image

Make and share this Corny Coleslaw recipe from Food.com.

Provided by Jolene Green

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

5 cups shredded cabbage
1 1/2 cups whole kernel corn
2 tablespoons finely chopped onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons sugar
2 tablespoons lemon juice
1 teaspoon mustard
1/2 teaspoon salt
1/2 cup chopped salted peanuts

Steps:

  • In a bowl, combine the cabbage, corn and onion.
  • In a small bowl, combine the sour cream, mayo, sugar, lemon juice, mustard and salt. Pour over cabbage mixture; toss to coat.
  • Cover and refridgerate 1 hour.
  • Stir in peanuts just before serving.

Nutrition Facts : Calories 294.6, Fat 20.4, SaturatedFat 4.8, Cholesterol 13.5, Sodium 649.3, Carbohydrate 25.5, Fiber 3.8, Sugar 9.6, Protein 7.2

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