Charred Corn Slaw with Peanut Butter Lime Dressing

Charred Corn Slaw with Peanut Butter Lime Dressing

Charred corn slaw with peanut butter lime dressing is an outstanding barbeque side and an even much better evacuated salad for a picnic. Smoky, sweet, fresh, and appetizing!

This post is sponsored by the National Peanut Board. I got settlement, however all viewpoints and material are my own.An overhead shot of slaw ingredients on top of a white painted background.An overhead shot of a food processor with peanut butter lime dressing ingredients inside, pre-mixing.A creamy peanut butter lime dressing photographed in a glass measuring cup in harsh, natural light.

Veggie hamburgers are excellent and all, however have you indulged in the magnificence of the SIDES at summertime cookouts? I’m a side meal lover with all meals, however specifically at barbeque’s. There’s grilled veggies, potato salad, some kind of pasta salad, a stunning and vibrant leafy green salad, typically a plate of completely ripe chopped tomatoes with salt and pepper, baked beans, and a lot of different dips in the mix too. Patching a plate together out of all of this goodness is 100% my dream meal. Optimum range!

My preferred contribution for a dinner cookout is some kind of slaw. From my own individual experience, even self-proclaimed salad haters will typically take a scoop of this specific kind of vegetable goodness. Perhaps it simply appears less frightening due to the fact that the veggies are carefully shredded and are basically ensured to be uniformly covered in dressing (ie flavour)? It might likewise simply be that yearning for something cool and crisp on a hot summertime afternoon. Whatever the case, the huge bowl that I bring generally end up empty, that makes this vegan extremely delighted.

This charred corn slaw with peanut lime dressing is a great little modification from the common mayo-slicked variations that are ever-popular this time of year. It’s still incredibly velvety from a great quantity of peanut butter in the dressing (however no included oil!), and the lime provides it a tasty lift. Fresh mint and a rainbow of veggies take it over the top. Charred corn kernels bring a smoky-sweet edge that integrates so well with the peanuts and lime. So. Much. Flavour!

More Summer Seasons Corn Motivation:

  • Raw and Vegan Tacos with Corn Salsa
  • Harvest Corn Chowder with Beer & White Beans
  • Creamy Corn and Lemon Pasta with Thyme

The peanut butter lime dressing gets worked up in the food mill to get that incredibly lavish and velvety texture that we want. The 2 core active ingredients in this salad– peanut butter and cabbage– are likewise simply exceptionally budget friendly in addition to being incredibly healthy too. This is feel-good food on all levels! I hope that you offer this one a shot at your next cookout! It likewise makes outstanding leftovers.

An up close, overhead shot of charred corn cobs.An overhead shot of charred corn slaw with peanut butter lime dressing being poured over top, pre-mixing.An up close, overhead shot of charred corn slaw with peanut butter lime dressing. The slaw is served in a white patterned bowl with wood serving tongs.

Charred Corn Slaw with Peanut Butter Lime Dressing

Charred corn slaw with peanut butter lime dressing is an outstanding barbeque side and or evacuated as a salad for a picnic. Smoky, sweet and fresh!

PREPARATION TIME 30 minutes COOK TIME 20 minutes OVERALL TIME 50 minutes

Course Salad, Sauce, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 8

Author: Laura Wright


  • Food Mill


Peanut Butter Lime Dressing

  • 1/2 cup smooth natural peanut butter
  • 2 cloves garlic, carefully grated or minced
  • 1 inch piece of fresh ginger, peeled and carefully grated or minced
  • 1/2 teaspoon lime passion
  • 3 tablespoons fresh lime juice
  • 1 teaspoon agave nectar, or to taste
  • 1/2 teaspoon ground cumin
  • sea salt and ground black pepper, to taste
  • 6 tablespoons ice water, plus additional

Charred Corn Slaw

  • 3 ears of corn, husks and silks gotten rid of
  • 1 little head green cabbage, (about 2 1/2 pounds), cored and carefully shredded
  • 1 big carrot, peeled into ribbons
  • 1 red bell pepper, cored and carefully sliced
  • 4 green onions, carefully sliced
  • 1/4 cup fresh mint leaves, carefully sliced
  • 1/3 cup roasted and salted peanuts, approximately sliced


  • Make the peanut butter lime dressing: In the bowl of a food mill fitted with the “S” blade, integrate the peanut butter, garlic, ginger, lime passion, lime juice, agave nectar, cumin, salt, and pepper. Pulse the food mill’s motor a number of times to integrate.
  • Then, with the motor running, put the ice water in through the feed tube. The dressing ought to fade in colour, a little fluid, however still velvety. Include more water by the teaspoon if essential. Once it’s at the appropriate consistency, inspect the dressing for flavoring and change. Reserve.
  • Bring a medium-large pot of water to a boil over medium-high heat. Include the corn to the water and location the cover on top. Boil the corn till tender, about 8-10 minutes. Thoroughly eliminate the corn from the pot with tongs and put on a plate.
  • Preheat a grill to high. Location the corn straight on the grates and grill, turning cobs occasionally, till char marks appear on all sides, about 6-7 minutes. Get rid of corn from the grill and location back on the plate, permitting it to cool a little.
  • Put together the slaw: In a big bowl, integrate cabbage, carrot ribbons, red bell pepper, green onions, and mint. Thoroughly cut the charred corn kernels off of the cobs and include them to the big bowl too. Put the peanut butter lime dressing over the veggies. Include huge pinches of salt and pepper and toss to integrate the charred corn slaw. Garnish the top of the slaw with the sliced roasted peanuts, green onions and mint.


  • You might prepare all of the active ingredients as much as 2 days beforehand. Cut whatever other than for the mint, location everything in your serving bowl and cover the top. Location the dressing, mint, and sliced peanuts in different containers. Then, simply completely toss whatever with a great pinch of salt and pepper at your location!
  • If you do not have a grill, you can char the corn in either a grill pan or a cast iron frying pan.
  • My grill grates are well-seasoned cast iron, so I didn’t require to use any oil to the corn prior to barbecuing. If you have routine steel grates, you might need to provide a spritz of oil.

An overhead shot of charred corn slaw with peanut butter lime dressing. The slaw is served in a white patterned bowl on top of a white background with a striped napkin to the side. Program Conceal 5 remarks.

  • Amanda Maguire

    Oh my, this seems like excellence in a bowl! I’m consumed with the tastes and textures you have actually started on here, Laura! Reply

  • Brad

    Hey, this was truly excellent. I included some kale to it. Reply

  • Nina

    I made this last night, I cut in half the dish, Nevertheless, unsure if it was the peanut butter– Brand name Meridian (UK) It was so thick. I needed to utilize the total of water plus more to thin the dressing out. I likewise utilized the total of lime juice although I had actually cut in half the dish, to offer it more zing! Possibly the brand name of peanut butter did not offer the very best outcome, I utilize this brand name as it’s natural and does not include palm oil and ingredients I would utilize less peanut butter next time or perhaps even the shot light tahini sauce.I would likewise possibly attempt including fresh sliced red chilli. My hubby liked it and it was yummy, however for me for the quantity of work slicing and shredding it simply did not have something for me,. Reply

    • Shannon Murphy

      I made this over the weekend and it was a hit! This peanut sauce offers ME LIFE Reply

  • Rebecca

    Made this the other day and it is impressive!!! What a great mix! thank you for the dish. Reply

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