Creamy Corn Slaw Recipes

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MEXICAN STREET CORN SLAW



Mexican Street Corn Slaw image

This Mexican Street Corn Slaw recipe is about to be your new favorite side dish! This smoky, creamy slaw complete with sweet charred corn and salty feta cheese will have you hooked from the first bite.

Provided by Joanna Cismaru

Categories     Salad

Time 22m

Number Of Ingredients 16

½ cup mayonnaise
½ cup sour cream
2 tablespoon lime juice (1 lime)
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
1 tablespoon olive oil
2 cups corn
1 jalapeno (diced small)
4 cups red cabbage (shredded)
1 green bell pepper (julienned)
¼ cup fresh cilantro (chopped)
6 green onions (sliced)
½ cup feta cheese (crumbled)

Steps:

  • Prep the corn and dressing: Heat the olive oil in a skillet over medium-high heat. Add the corn and jalapeños and cook until they begin to char, 5-7 minutes. Mix the dressing ingredients together in a small bowl.
  • Finish the slaw: Add all the slaw ingredients to a large bowl with the corn mixture, and dressing. Toss well and serve.

Nutrition Facts : Calories 224 kcal, Carbohydrate 15 g, Protein 4 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 371 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

THE BEST CREAMY COLESLAW



The Best Creamy Coleslaw image

We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

5 cups thinly sliced green cabbage
1 cup grated carrots
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper

Steps:

  • Toss together the cabbage and carrots in a large bowl.
  • Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

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