Some barbecue spreads want a cooler, gentler side that still brings crunch but leans a bit sweeter and creamier. That’s where this sweetcorn scallion and mayo deli coleslaw earns its keep. The cabbage keeps things crisp, the sweetcorn rounds the edges and the scallions stop the whole bowl from becoming too cosy.
A Deli Slaw with a Softer Shape
I started making this version for barbecue days when the meat already had plenty of smoke, spice or vinegar going on. In those moments, a slaw with sweetcorn feels useful because it calms the plate rather than piling on more tang. It still belongs firmly in the barbecue world, though. It’s cold, creamy and made to sit beside grilled food, not away from it. If you want the wider collection, it all lives in my complete BBQ deli slaw guide.
The Sweetcorn Changes the Texture More Than You’d Think
What I like most here is the texture contrast. You get the tidy shred of cabbage, the little pop from sweetcorn and the mild oniony bite of scallion running through the dressing. It’s much rounder than apple mustard slaw with red cabbage, and it feels far less sharp than jalapeño slaw with lime zip. For something earthier, I’d look instead at beetroot cumin carrot slaw.
Especially Good with Chicken, Burgers and Barbecue Sausages
This is one of my favourite slaws for chicken burgers, grilled sausages and sticky barbecue chicken thighs. It also works with beef burgers, especially when the burgers are smoky rather than aggressively spiced. If I want celery and richness in the same meal, I often switch to blue cheese celery walnut slaw bowl, though that takes things in a much more savoury direction.
Ingredients for 4 People
- 380 g white cabbage, finely shredded
- 150 g sweetcorn kernels, cooked and cooled
- 4 scallions, 45 g, finely sliced
- 1 small carrot, 80 g, grated
- 65 g mayonnaise
- 25 g sour cream
- 1 tbsp lemon juice, 15 ml
- 1 tsp white wine vinegar, 5 ml
- 1 tsp Dijon mustard, 5 g
- 1/2 tsp caster sugar, 2 g
- 1/2 tsp fine sea salt, 3 g
- 1/2 tsp black pepper, 1 g
- 1 tbsp chopped chives or parsley, 4 g
Ingredient Notes
Sweetcorn is the ingredient that shifts the whole mood here. I prefer cooked kernels that have been cooled completely before mixing. Fresh corn cut from grilled or boiled cobs works beautifully, though drained tinned sweetcorn is perfectly fine on a busy day. What matters most is that the kernels are not wet when they go in. Too much moisture loosens the dressing and makes the slaw feel sloppy.
Scallions need slicing thinly so they thread through the bowl rather than landing in obvious chunks. I use both the white and green parts because the whites bring a little savoury bite while the greens keep the flavour softer. Sour cream is there to stop the mayo becoming too dense. It gives the dressing a more relaxed finish, which suits the sweetcorn nicely.
Equipment Needed
You’ll need a sharp knife, a chopping board, a grater and two mixing bowls. A large bowl helps because sweetcorn has a habit of collecting in pockets if the slaw is crowded. With a roomy bowl, you can toss properly and get the kernels spread through the cabbage instead of huddling in one damp corner.
If you’re cooking the corn from fresh cobs, you’ll also need the barbecue set up for direct heat or a pan of boiling water indoors. I often char the cobs lightly on the grill before slicing off the kernels because it gives the corn a little smoky edge. It’s not essential, though it does tie the slaw more closely to the rest of the barbecue spread.
Instructions
Step 1, Prepare the cabbage and vegetables
Finely shred the white cabbage and add it to a large bowl. Grate the carrot and finely slice the scallions, then add them to the cabbage.
Step 2, Cook or prepare the sweetcorn
If using fresh corn on the cob, grill or boil it until just tender, then cool completely and slice off the kernels. If using tinned sweetcorn, drain it very well. Add the sweetcorn to the bowl.
Step 3, Make the creamy dressing
In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, white wine vinegar, Dijon mustard, caster sugar, sea salt and black pepper until smooth.
Step 4, Toss the slaw
Pour the dressing over the cabbage mixture and toss thoroughly until the sweetcorn and scallions are evenly distributed and the cabbage is lightly coated.
Step 5, Rest and chill
Leave the slaw for 10 minutes, then chill for 20 to 30 minutes. This helps the flavours settle while keeping the sweetcorn bright and the cabbage crisp.
Step 6, Finish and serve
Scatter over the chopped chives or parsley, then taste before serving. Add a tiny extra squeeze of lemon if you want more brightness. Serve cold with barbecue.
Cooking Technique Notes for Sweetcorn Scallion and Mayo Deli Coleslaw
This slaw is about texture management as much as flavour. Sweetcorn carries a little surface moisture, especially when it’s freshly cooked, so I always cool it properly before mixing. Warm corn softens the cabbage too quickly and can make the dressing slack. Once the corn is cool, the slaw holds together much better and keeps that tidy deli feel I want.
There’s also a small judgement call with sweetness. Corn already brings a natural gentle sweetness, so the dressing doesn’t need much extra sugar. I use just enough to round out the lemon and mustard, not enough to make the bowl taste sugary. If the corn is especially sweet, I sometimes leave the sugar out entirely. The best version tastes calm and creamy, not dessert-adjacent, which is obviously not the brief at a barbecue.
What to Serve with This Recipe
Sweetcorn scallion and mayo deli coleslaw works brilliantly with grilled chicken, barbecue sausages, burgers and pork chops. It’s particularly handy when the meat has a smoky or spicy crust, because the sweetcorn softens those edges without making the whole plate feel flat. I also like it with barbecue chicken wings when I want something cooler but not too tangy on the side.
On a larger table, this slaw sits happily next to baked potatoes, grilled corn ribs, beans and charred peppers. It’s a good balancing side when some of the other dishes are loud with spice, smoke or vinegar. The creaminess calms things down and the kernels add a bit of cheerful texture that feels very at home outdoors by the grill.
Wine and Beer Pairings
For wine, I’d start with an unoaked Chardonnay. It has enough body to work with the creamy mayo dressing, though enough freshness to keep the sweetcorn tasting bright rather than heavy. A dry rosé also works nicely, especially with chicken or pork, because it brings fruitiness without adding any weight to the meal.
For beer, I like a pale lager here. Its clean finish keeps the dressing in check and lets the sweetcorn stay fresh. If the barbecue menu includes burgers or sausages, a golden ale is also a very comfortable choice. It has a touch more malt roundness, which suits the corn and scallion without making the pairing feel overly rich.
FAQ
Can I use tinned sweetcorn in coleslaw?
Yes, absolutely. Just drain it very well before mixing so it doesn’t thin the dressing too much.
Does sweetcorn belong in deli coleslaw?
I think it does when you want a softer, sweeter slaw with a bit of extra texture. It’s especially good with smoky barbecue meats and chicken.
What meats go best with sweetcorn coleslaw?
It pairs very well with grilled chicken, sausages, burgers and pork chops. It also works nicely with barbecue wings and chicken burgers.
Can I char the corn first?
Yes, and I often do. Lightly grilled corn gives the slaw a gentle smoky note that works brilliantly with barbecue food.
Why is my sweetcorn slaw watery?
The corn may have been too wet or still warm when mixed. Cooling and draining it properly keeps the dressing thicker and the slaw better textured.
Can I make sweetcorn coleslaw ahead of time?
Yes, though I’d keep it to the same day for the best texture. A couple of hours ahead is ideal.
How to ace your Sweetcorn Scallion and Mayo Coleslaw
For the best sweetcorn scallion and mayo deli coleslaw, cool the corn completely before it goes anywhere near the cabbage. Warm kernels are a quiet saboteur. They relax the vegetables too fast and thin out the dressing before the slaw has even reached the table. Once the corn is cold, the whole bowl behaves much better.
I’d also keep a close eye on the scallion balance. Too little and the slaw can feel soft and slightly sleepy. Too much and it starts tasting more like onion salad with corn. Thin slicing helps a lot because it spreads the flavour properly. You get the savoury lift in each bite without any one forkful turning too punchy.
Recipe Variation Suggestions
For a richer version, add 40 g crumbled feta or 30 g finely diced mature cheddar. Feta gives the slaw a salty, crumbly edge that works beautifully with grilled chicken. Cheddar takes it towards burger territory and makes the bowl feel more deli-counter in style. Both are good, just in different moods.
For a fresher variation, add 1 finely diced red pepper or a handful of chopped coriander. Red pepper brings crunch and colour, while coriander gives the slaw a greener finish that works well with spicy barbecue chicken. If I’m serving pulled pork tacos, I’ll sometimes add lime juice instead of lemon and lean into that brighter profile.
Storage and Reheating for Sweetcorn Scallion and Mayo Deli Coleslaw
Sweetcorn scallion and mayo deli coleslaw will keep in the fridge for up to 2 days in an airtight container. It’s best within the first day, when the cabbage still has a lively bite and the sweetcorn tastes freshest. By day two it softens, though the flavour is still perfectly pleasant.
There’s no reheating involved. Serve it cold. If it looks a little thick after fridge time, stir in a teaspoon of lemon juice or a small spoonful of sour cream to loosen the dressing before serving.
Health Benefits and Dietary Alternatives
This slaw brings fibre from cabbage and sweetcorn, plus useful vitamins and a mild sweetness that can make a barbecue plate feel more balanced. Sweetcorn also adds a bit of substance, which is helpful when the rest of the meal is very smoky or heavily seasoned. It feels comforting without becoming too rich.
For dairy-free eating, replace the sour cream with extra vegan mayo or a plant-based yogurt. For egg-free needs, use an egg-free mayonnaise. If you want a lighter version, increase the sour cream or yogurt and trim back the mayo slightly. The corn still gives the slaw enough personality to carry the change.
Sweetcorn Scallion and Mayo Deli Coleslaw Salad
Ingredients
- 380 g white cabbage finely shredded
- 150 g sweetcorn kernels cooked and cooled
- 4 scallions finely sliced
- 1 small carrot grated
- 65 g mayonnaise
- 25 g sour cream
- 1 tbsp lemon juice
- 1 tsp white wine vinegar
- 1 tsp Dijon mustard
- ½ tsp caster sugar
- ½ tsp fine sea salt
- ½ tsp black pepper
- 1 tbsp chopped chives or parsley
Instructions
Prepare the cabbage and vegetables
- Finely shred the white cabbage and add it to a large bowl. Grate the carrot and finely slice the scallions, then add them to the cabbage.
Cook or prepare the sweetcorn
- If using fresh corn on the cob, grill or boil it until just tender, then cool completely and slice off the kernels. If using tinned sweetcorn, drain it very well. Add the sweetcorn to the bowl.
Make the creamy dressing
- In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, white wine vinegar, Dijon mustard, caster sugar, sea salt and black pepper until smooth.
Toss the slaw
- Pour the dressing over the cabbage mixture and toss thoroughly until the sweetcorn and scallions are evenly distributed and the cabbage is lightly coated.
Rest and chill
- Leave the slaw for 10 minutes, then chill for 20 to 30 minutes. This helps the flavours settle while keeping the sweetcorn bright and the cabbage crisp.
Finish and serve
- Scatter over the chopped chives or parsley, then taste before serving. Add a tiny extra squeeze of lemon if you want more brightness. Serve cold with barbecue.