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Grilled Corn and Red Cabbage Slaw

Rated as 5 out of 5 Stars

"This fresh, light slaw is great with fish tacos."
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30 m servings 132
Original recipe yields 4 servings


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  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
  3. Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss.
  4. Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.


  • Cook's Note:
  • For ease in removing corn from cob, place the narrow end of cob in a fluted tube pan (such as Bundt®). This gives you a holder for the cob and it catches the removed corn kernels.

Nutrition Facts

Per Serving: 132 calories; 5.5 19.6 5.2 5 59 Full nutrition

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Read all reviews 4
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Everyone loved it! Made it as listed. Just be sure to really grill/blacken the corn. This adds an incredible sweetness. Great with fish tacos!

A killer slaw! I doubled the lime juice, cumin and cilantro. I used feta I place of queso fresco and it was delicious! I ate it by itself and kept coming back for more! So so good!

This was fantastic! I'm making it again to serve with white chicken chili. The colors are beautiful.

Served this as a side dish with fish and shrimp tacos. It was delicious! I followed recipe exactly as instructed. Huge hit with my family, even my very picky daughter loved it. Will definitely u...