Mexican Coleslaw with Grilled Corn

 Cooking 8 minutes
 Preparation 15 minutes
 4 servings


500 ml (2 cups) frozen corn, thawed
15 ml (1 tbsp.) olive oil
Salt and pepper to taste
125 ml (1/2 cup) 14% sour cream
60 ml (1/4 cup) mayonnaise
1 lime, zest and juice
1/2 packet (12g) taco seasoning
1 bag (340g) Florette coleslaw
30 ml (2 tbsp.) chopped fresh cilantro


  1. Preheat the barbecue to medium-high (about 220°C – 425°F).
  2. On a large sheet of aluminum foil, place the corn. Drizzle with oil, then season with salt and pepper. Fold the paper over to form an airtight foil.
  3. On the hot grill of the barbecue, place the foil. Close the lid and cook for 10 to 12 minutes, turning the packet over halfway through cooking.
  4. Meanwhile, combine sour cream with mayonnaise, lime zest and juice, and taco seasonings in a bowl.
  5. Add the coleslaw, grilled corn and cilantro to the salad bowl.

Recipe developed in partnership with Pratico-Pratiques:

Featured product

You may also like?

Consent choices