This is one of my favorite go-to summer slaws. The sweet corn paired with the honey lime vinaigrette makes for a light and refreshing side.
If fresh corn is not available, substitute frozen corn kernels. Frozen corn kernels have a fresher taste and crunchier texture than the canned variety.
Enjoy!
Honey-Lime Corn Slaw
From Simply Salads by Jennifer Chandler
This light and piquant slaw is the perfect accompaniment for Southwest-flavored chicken and meats. I also like to use it to garnish fish tacos.
For the Honey-Lime Vinaigrette:
1/3 cup freshly squeezed lime juice
2 tablespoons honey
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
For the salad:
1 bag (10 ounce) Angel Hair Cole Slaw
3 ears fresh corn, shucked
1 red bell pepper, seeded and thinly sliced
2 scallions, thinly sliced
1/4 cup fresh cilantro leaves, coarsely chopped
Kosher salt and freshly ground pepper
For the Honey-Lime Vinaigrette:
In a small bowl whisk together the lime juice, honey, and oil until well combined. Season with salt and pepper to taste.
For the salad:
Place ears of corn in a medium-size pot of boiling salted water. Cook until tender, about 5 to 6 minutes. Drain, rinse with cold water to stop cooking, and set aside until cool enough to handle. Using a small knife, carefully slice kernels off the cob; discard cobs. Place kernels in a large salad bowl.
Add the slaw, red bell peppers, scallions, and cilantro and toss.
Add the honey-lime dressing to taste and toss to coat. Season with salt and pepper to taste.
Makes 6 side salads
Cooking Tip: To avoid flying kernels, stand cob upright in the bottom of a deep bowl. Carefully slice corn off into the bowl.
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