This super easy slaw is just a little bit different with the sweetness of charred corn and a creamy avocado dressing.
1 T canola oil
2 C corn kernels
1 garlic clove, grated or minced
1 ripe haas avocado
1/4 C mayonnaise
1/4 tsp ground cumin
1/2 tsp chili powder
1/2 tsp kosher salt
1/4 tsp ground black pepper
Juice of one lime
3 C shredded red cabbage
3 C shredded green cabbage
4 scallions, sliced
Heat oil in a large skillet (I used cast iron) over medium high heat. Add corn and spread into an even layer. Cook, undisturbed for 2-3 minutes. Stir and continue to cook for a few more minutes until the the corn begins to take on color, charring in places. Turn off heat and set aside.
Add garlic, avocado, mayonnaise, cumin, chili powder, salt, pepper, and lime juice to a food processor or blender. Process until smooth. Taste and adjust seasoning if necessary. Set aside.
In a large bowl, combine cabbage, scallions, corn, and most of your dressing (it’s easy to add more, not so much to take away). Toss to combine.
Either serve immediately, or cover and chill.
Feel free to substitute yogurt for the mayonnaise if you’re looking for something a little lighter, but you may need to add a bit more salt.
All of the components can be made in advance, but I wouldn’t toss the slaw with the dressing more than an hour ahead of serving.
Depending on how juicy your lime is, you may need to thin the dressing out with about a tablespoon of water.
Keywords: charred corn slaw, creamy avocado dressing, avocado slaw, picnic slaw