Edible Monterey Bay

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EDIBLE ENTERTAINING

CHARRED CORN SLAW

PHOTO BY CAROLINE CHAMBERS

A twist on the traditional barbecue side


Coleslaw is too often a thick, mayo-heavy side dish with cabbage, carrots and nothing else. Mayonnaise is good for binding the cabbage together, but in this version a lot of acid is added so it becomes a lighter dressing. Lime juice and apple cider vinegar are used for a wonderfully tangy, but still creamy coleslaw that is packed with flavor thanks to crumbly Cotija cheese, cilantro, green onions and the real kicker: charred summer corn. Top it off with roasted peanuts for crunch and you have a summer slaw your guests will love.

3 ears of corn, shucked
½ cup mayonnaise
2 tablespoons Dijon mustard
Juice of 2 limes (about ¼ cup)
2 tablespoons apple cider vinegar
2 teaspoons granulated white sugar
¼ teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1/8 teaspoon black pepper
½ small head green cabbage, thinly sliced (about 2 cups)
½ small head purple cabbage, thinly sliced (about 2 cups)
1 jalapeño, seeded and minced
1 bunch cilantro, finely chopped
3 green onions, thinly sliced
4 ounces Cotija cheese, crumbled
¼ cup roasted peanuts, chopped

Preheat an outdoor grill to high (500° F) heat.

Place the corn on the grill for 2–3 minutes per side, until charred all over. Set aside to cool. In a medium bowl, combine mayonnaise, mustard, lime juice, vinegar, sugar, cumin, cayenne and black pepper. Whisk well to combine.

In a separate large bowl, place the cabbages, jalapeño, cilantro and green onions. Cut the corn off the cob and add it to the bowl. Pour ¼ cup of the dressing over the cabbage mixture. Toss to combine. Add more dressing until desired level of creaminess is achieved. Toss in the Cotija cheese.

Cover and refrigerate for at least 1 hour to allow flavors to incorporate.

Sprinkle peanuts over top when ready to serve. Serves 4–6.

Caroline Chambers grew up in North Carolina, where she was raised on the robust flavors of the South. She has owned and operated a farmto- table catering company in San Diego and has worked as a recipe developer and stylist for publications and brands including The New York Times, Robert Mondavi Wine, Food Network and Magic Chef. She currently lives in Carmel Valley with her husband George, two sons, a dog and ten chickens.

About the author

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Carmel resident Caroline Chambers grew up in North Carolina, where she was raised on the robust flavors of the South. She has owned and operated a farm-to-table catering company in San Diego and has worked as a recipe developer and stylist for publications and brands including The New York Times, Robert Mondavi Wine, Food Network and MagicChef. Her first cookbook, Just Married (Chronicle Books), was published in October 2018.