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Charred corn & apple slaw

Charred corn & apple slaw

This works as a side dish to any grilled meats, with cold cuts or as part of a ploughman’s – it’s great piled into baguettes with griddled or barbecued sausages too.

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VegetarianHealthyLow in saturated fat1 of your 5 a day
  • Serves6
  • CourseSide
  • Prepare20 mins
  • Cook15 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 Essential Sweetcorn
  • ½ tbsp olive oil, for brushing
  • 1 large carrot, shredded with a julienne peeler or coarsely grated
  • ½ red onion, thinly sliced
  • ½ small red cabbage, cored and thinly shredded
  • 1 Jazz apple, skin left on, cut into matchsticks
  • 100g mayonnaise
  • 2 tbsp wholegrain mustard
  • 1 lemon, juice, or to taste
  • ½ x 20g pack chives, finely chopped


  1. Heat a griddle pan over a high heat until smoking. Brush the corn with oil, then griddle for 10-15 minutes, turning occasionally, until the cobs are charred and juicy.

  2. Meanwhile, mix the remaining ingredients together, season well and set aside to allow the flavours to infuse together. Once the corn is cooked, cut away the kernels using a sharp knife. Try and keep some of the kernels in clumps as they look good for serving.

  3. Stir the corn through the slaw, adding any clumps of kernels at the last minute, then serve.

Cook’s tip

If you’re firing up the barbecue, cook the corn on that instead.

The slaw can be made up to 24 hours ahead, although it’s best to keep the corn separate until you serve to help preserve its colour. Bring the slaw back to room temperature for 30 minutes, then stir in  the corn. 


Typical values per serving when made using specific products in recipe


1,127kJ/ 271kcals



Saturated Fat












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