Crispy and Refreshing Sweet Corn Coleslaw
Crispy and Refreshing Sweet Corn Coleslaw
Easy Snack Recipe with Sweet Corn: Creamy Coleslaw
Here’s a delightful sweet corn coleslaw, perfect for a light snack or side dish. I used one can of sweet corn from three that I bought, after making some corn cheese. This coleslaw is something I find myself making occasionally during the summer, though it’s not strictly a seasonal dish. It’s wonderfully refreshing!
Main Ingredients- 1 can sweet corn (drained)
- 1/3 of each bell pepper (e.g., red, yellow)
- 1/2 cucumber
- 1/4 onion
Cooking Instructions
Step 1
Drain the sweet corn thoroughly using a sieve. Ensure all excess liquid is removed, as any remaining water can make the coleslaw watery and dilute the flavors.
Step 2
Finely dice the cucumber, bell peppers, and onion into bite-sized pieces, similar in size to the corn kernels. To mellow the onion’s sharpness, soak the diced onion in cold water for about 5 minutes, then drain well. For the cucumber and bell peppers, a light salting (letting them sit with a pinch of salt for a few minutes) before squeezing out excess moisture can enhance their crispness.
Step 3
In a small bowl, combine all the dressing ingredients. Add a generous 3 tablespoons of mayonnaise, 2 tablespoons of sugar for sweetness, 2 tablespoons of lemon juice for a bright, zesty flavor, and 1 tablespoon of vinegar for a subtle tang. Season with a pinch of salt to balance the flavors. Whisk everything together until well combined. Letting the dressing sit for a bit allows the flavors to meld.
Step 4
Add the drained sweet corn and the prepared vegetables to the bowl with the dressing. Gently toss everything together until all the ingredients are evenly coated with the creamy dressing. While it’s delicious served immediately, chilling the coleslaw in the refrigerator for about 10 minutes will allow the flavors to deepen and harmonize beautifully.
