Side Dish: United States – Zesty Dill-Pickle Slaw with Charred Corn

Serving Size: 6

Approximate Time

Prep 15 min

Cook 5 min

Additional 15 min

Total 35 min

Ingredients

3 cups thinly shredded green cabbage
1 cup thinly shredded red cabbage (or 1 large carrot, julienned)
1 cup corn kernels (fresh or thawed frozen)
1 tsp olive oil or neutral oil (for charring corn)
1 / 2 cup finely diced dill pickles
2 tbsp pickle brine (from the jar)
1 / 4 cup mayonnaise
1 / 4 cup plain Greek yogurt (or sour cream)
1 tbsp Dijon mustard
1 tbsp lemon juice or apple cider vinegar
1 tsp honey
2 tbsp chopped fresh dill
1 / 4 tsp celery seed
1 / 4 tsp smoked paprika
Pinch cayenne pepper (optional)
1 small scallion, thinly sliced
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper

Instructions

Heat a skillet over medium-high. Add oil and corn; cook, stirring occasionally, until lightly charred in spots, 3 to 5 minutes. Transfer to a plate to cool.
In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon, lemon juice or vinegar, pickle brine, honey, celery seed, smoked paprika, cayenne (if using), salt, and black pepper.
Add green and red cabbage (or carrot), diced pickles, scallion, cooled charred corn, and fresh dill to the bowl. Toss until evenly coated.
Let the slaw rest 10 to 15 minutes to slightly soften and meld flavors. Taste and adjust seasoning with more salt, pepper, brine, or lemon juice as needed.
Serve chilled or at cool room temperature alongside the grilled chicken sandwiches. Refrigerate leftovers up to 2 days.