Street Corn Slaw with Spicy Tahini Dressing

This Street Corn–Inspired Slaw with Spicy Tahini is a fresh, crunchy slaw riff on elote flavors that pairs beautifully with anything you grill. Built on a base of finely shredded cabbage, the slaw holds up in the fridge without wilting or getting soggy, even after tossing in a creamy, zippy tahini dressing. It’s an ideal make-ahead side for summer gatherings, backyard barbecues, tacos, or potlucks.

The dressing combines tahini with lime, fresh herbs, jalapeño, garlic, and chipotle hot sauce for a smoky, tangy heat that complements sweet grilled corn and crunchy veggies. Because tahini brands vary in thickness, the dressing can seize or thicken while blending—if that happens, gradually whisk or blend in warm water until the texture is pourable but still rich.

This slaw is versatile: serve it alongside grilled chicken thighs, flank or skirt steak, shrimp, pork chops, or stacked on burgers and tacos. It also works as a bright topping for grain bowls or a hearty salad component for vegan and vegetarian plates when you omit the cotija cheese.

Street Corn-Inspired Slaw

Ingredients

For the Spicy Tahini Dressing

• 2 cloves garlic, peeled
• 1 small jalapeño, roughly chopped (remove seeds to reduce heat)
• ½ cup chopped cilantro
• ¼ cup chopped chives
• ½ cup tahini
• 2 tsp lime zest
• ¼ cup fresh lime juice
• 2 tbsp chipotle hot sauce (adjust to taste)
• ½ tsp kosher salt
• ¼ tsp freshly cracked black pepper
• Warm water, as needed — some tahinis are thicker; add warm water 1–2 tbsp at a time until the dressing is drizzly but still thick

For the Corn

• 2 tbsp avocado oil (or other neutral oil)
• 2 tsp honey
• 1 tsp chili powder
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 4 ears fresh corn, husks removed

For the Slaw

• 4 cups finely shredded purple cabbage
• 4 cups finely shredded green cabbage
• ¼ cup pickled onions (or thinly sliced red onion)
• 5 radishes, thinly sliced
• 1 cup chopped cilantro
• ½ cup toasted, salted pepitas (pumpkin seeds)
• ½ cup crumbled cotija cheese (omit for dairy-free)

For Serving

• Lime wedges

Instructions

Make the Spicy Tahini Dressing

1. Place the garlic, jalapeño, cilantro, chives, tahini, lime zest and juice, chipotle hot sauce, salt, and pepper into a high-speed blender or food processor.
2. Begin blending on low to chop the herbs and aromatics, adding warm water 1 tablespoon at a time if the tahini is very thick. Gradually increase to medium speed and blend until completely smooth and creamy.
3. Adjust seasoning and consistency as needed; the finished dressing should be pourable but still rich. Transfer to a jar and set aside.

Grill the Corn

1. Preheat the grill to medium-high (about 375–425°F / 190–220°C).
2. In a small bowl, whisk the oil, honey, chili powder, salt, and pepper. Using a brush, coat each ear of corn evenly with the seasoned oil.
3. Grill the corn for about 12 minutes, rotating every 2–3 minutes, until kernels are tender and slightly charred. Remove from heat and let cool until you can handle the cobs.

Assemble the Slaw

1. Using a sharp knife, cut the kernels off each cooled cob and place them into a large mixing bowl.
2. Add both cabbages, pickled onions (or thinly sliced red onion), radishes, cilantro, pepitas, and cotija cheese to the bowl with the corn.
3. Add the spicy tahini dressing a little at a time—start with half and toss, then add more to reach your preferred level of creaminess. Toss until everything is evenly coated.
4. Serve chilled or at room temperature with lime wedges on the side.

Tips & Variations

• If you want less heat, omit the jalapeño or remove the seeds before blending. For more smokiness, add a touch more chipotle hot sauce or a pinch of smoked paprika.
• To make this dairy-free, leave out the cotija and add extra pepitas or toasted sunflower seeds for texture.
• The dressing stores well in the refrigerator for up to 5 days; stir or thin with warm water before using. The assembled slaw will keep for 2–3 days chilled, as cabbage holds its texture better than other greens.
• For a shortcut, use frozen corn thawed and quickly charred in a skillet, but fresh grilled corn delivers the best flavor.

Serving Suggestions

Serve this slaw alongside grilled meats, fish, or shrimp, or use it as a vibrant topping for street-style tacos and burgers. It also makes a flavorful component in grain bowls and a refreshing side for summer entertaining.

Photography credit: Eat Love Eats.