Honey-Lime Corn Slaw

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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2 Responses to “Honey-Lime Corn Slaw”


  1. 1 Aggie February 28, 2012 at 2:18 am

    This sounds fantastic!


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Jennifer Chandler

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