With Father’s Day weekend just around the corner, lots of us will be firing up the grill and planning the first summer cookout. Lots of people think of coleslaw as a summer classic, so why not kick it up with coastal flavor and sweet summer corn? This Old Bay Slaw with Grilled Corn is easy to make and the perfect flavor combination to spice up a burger or skewer of grilled shrimp. Old Bay seasoning has plenty of herbs and spices reminiscent of summer seafood which plays perfectly with the crunchy, tangy backdrop of cabbage slaw. Plus, the longer this slaw sits in the fridge, the better the flavor gets.
The only cooking this recipe requires is grilling the corn which enhances its natural sweetness and adds a little toasty charred flavor. I love the sweet and juicy corn kernels in the slaw – they add a different texture that makes this more interesting than a typical coleslaw. Other than that, simply slice the cabbage and mix – that’s it!
Although this slaw, of course, tastes fantastic with any seafood, I find it also works particularly well on burgers or with grilled chicken. There’s something so inherently summery about these flavors that play well with a variety of cookout fare. Cool, creamy, and crunchy, it’s perfect for pairing with hot-off-the-grill items.
I hope you love this Old Bay Slaw with Grilled Corn as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram.
Old Bay Slaw with Grilled Corn
Ingredients
- 1 head green cabbage
- 3 ears fresh corn on the cob
- ½ cup mayonnaise
- ¼ cup white wine vinegar
- 3-4 tsp old bay seasoning to taste
- 2 tbsp honey
- 1 tsp black pepper
Instructions
- Either with a knife or a food processer, shred the head of cabbage.
- Preheat the grill or grillpan over high heat. Brush the corn cobs with oil on all sides.
- Grill the corn for 3-4 minutes per side until browned or lightly charred. Allow to cool slightly, then slice the kernels from the cobs.
- Mix the cabbage with the corn kernels, mayonnnaise, vinegar, old bay seasoning, honey, and black pepper.
- Allow the slaw to chill in the refrigerator for at least an hour.
- Stir before serving. Serve with a sprinkle of extra old bay.
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