Print

Grilled Mexican Street Corn Slaw

Grilled Mexican Street Corn Slaw
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy, crunchy, creamy, smoky, and tangy, this Grilled Mexican Street Corn Slaw will be a fiesta for the senses and the hit of your next party.

  • Author: Nicole Stover
  • Prep Time: 10
  • Chilling Time: 60
  • Cook Time: 15
  • Total Time: 1 hour 25 minutes
  • Yield: 6-8 1x
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: American

Ingredients

Units Scale
  • 4 ears corn
  • 1/2 small red cabbage, cut into wedges (about 2 cups total once shredded)
  • 3/4 small-medium green cabbage, cut into wedges (8 cups total once shredded)
  • 2 tablespoons olive oil
  • 1 cup mayonnaise
  • 1 1/2 tablespoons lime juice
  • 1 teaspoon honey or agave
  • 2 teaspoons +1 teaspoon chili lime seasoning, plus more for garnish
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon Mexican hot sauce, or more to taste
  • 1/2 teaspoon kosher salt
  • 1/2 cup cotija cheese, crumbled, plus extra for garnish
  • 1 bunch cilantro, chopped (about 1/2 cup)
  • 1 bunch scallions, chopped
  • 1 jalapeno diced, remove seeds for less heat if desired

Instructions

  1. Prepare the grill for direct grilling. If using a charcoal grill spread the coals evenly along the bottom. If using a gas grill heat it to around 400 degrees. Make sure the grates are hot and clean.
  2. Brush the cut sides of the cabbage and all of the corn with olive oil. Sprinkle 2 teaspoons of the chili lime seasoning on the cabbage and corn.
  3. Place the vegetables on the hot grates, the cabbage cut side down. Allow both cut sides of the cabbage to char. Rotate the corn occasionally until the corn is charred. Remove from the grill and allow to cool.
  4. Cut the core out of the cooled cabbage wedges. Use a knife or mandolin to finely shred the cabbage. Remove the kernels of corn from the cob.
  5. Add the mayonnaise, honey, lime juice, 1 teaspoon of chili lime seasoning, cumin, chili powder, and salt to a large bowl and stir to combine.
  6. Add all of the remaining ingredients to the bowl and fold until combined.
  7. Let refrigerate for at least an hour.
  8. Taste and adjust seasoning if needed.
  9. Garnish with extra chili-lime seasoning, cilantro, scallions, cotija, and jalapenos if desired.

Notes

  1. Leave the core attached to the cabbage wedges until after you’ve grilled the cabbage.
  2. For the best texture just char the cut sides of the cabbage so you get the kiss of smoky flavor but still have the crunch. 

Find it online: https://beachgirlgrills.com/grilled-mexican-street-corn-slaw/