Creamy Bacon Corn Coleslaw with Lime Dressing

Jump to Recipe - Print Recipe

This Creamy Bacon Corn Coleslaw with Lime Dressing is fresh, tangy, and just a little smoky, making it the perfect side dish for summer BBQs or easy weeknight dinners. It combines crunchy cabbage, sweet corn, and crispy bacon, all tossed in a zesty, creamy lime dressing you can whip up in minutes. A flavorful twist on classic Southern-style coleslaw!

Why You’ll Love This Creamy Bacon Corn Coleslaw:

Fresh and Flavorful – Crunchy cabbage, sweet corn, smoky bacon, and a zesty lime dressing make every bite pop.
Quick to Make – Just a few simple ingredients and a quick mix is all you need. Perfect for busy weeknights or last-minute BBQ prep.

Creamy Corn Coleslaw Ingredients:

Cabbage – Green cabbage works great here, but you can also use a mix of green and purple for extra color and crunch. Pre-shredded coleslaw mix is a great shortcut. I always keep a bag on hand for quick sides or easy stir-fry nights.
Corn – Canned corn is super convenient. Just drain and rinse before using. For extra texture and sweetness, you can use fresh corn sliced off the cob or thawed frozen corn.
Bacon – Thick-cut bacon gives the best texture. Cook until crispy, then crumble. In a pinch, store-bought bacon bits work too. Just look for real bacon, not the imitation kind.
Cilantro – Adds a fresh, herby note. If you're not a fan, feel free to leave it out or swap with chopped fresh parsley.
Green Onion – Adds a mild bite and fresh color. You can also use finely sliced red onion for a stronger flavor.
For the Lime Dressing:
- Mayonnaise – This is your creamy base. Use your favorite brand or swap half for Greek yogurt if you want to lighten things up a bit.
- Granulated Sugar – Balances the tangy lime and mustard. Feel free to adjust the amount to taste if you prefer your slaw sweeter or more savory.
- Lime Juice – Freshly squeezed for the brightest flavor. Bottled works in a pinch.
- Dijon Mustard – Adds tang and a bit of sharpness to round out the dressing.
- Garlic – Use minced or finely grated for a smooth blend. Start with less if you're garlic-sensitive and adjust to taste.

Dietary Substitutions & Allergy-Friendly Swaps:

To make dairy-free: Swap the mayonnaise for a dairy-free mayo (like Follow Your Heart Vegenaise) or use a dairy-free Greek yogurt alternative.
To make vegetarian/vegan: Skip the bacon or swap it for a plant-based alternative, such as crispy chickpeas, or tempeh bacon. Also, ensure the mayo is vegan-friendly if you make the dressing.
To make gluten-free: This recipe is naturally gluten-free as written! Just double-check your bacon (if using store-bought) and mayo to ensure there are no hidden gluten ingredients.

How to Make Creamy Bacon Corn Coleslaw:

Cook the Bacon: Cook bacon in a skillet over medium heat for 5-7 minutes until crispy. Remove, cool, and crumble. Set aside.
Prepare the Veggies: Shred the cabbage, slice the green onion, and chop the cilantro. Drain and rinse the corn.
Make the Dressing: Whisk together mayonnaise, sugar, lime juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.
Assemble: In a large bowl, toss together cabbage, corn, crumbled bacon, cilantro, and green onion. Add half of the dressing and toss to combine. Add more dressing to taste.
Chill & Serve: Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with extra cilantro or green onion if desired.

Tips for Making Corn Coleslaw:

Crisp bacon: For extra crunch, cook bacon until crispy and let it cool on paper towels to drain any excess fat before crumbling.
Adjust sweetness: If you like your coleslaw on the sweeter side, add a little more sugar to the dressing. If you prefer a tangier kick, add more lime juice or Dijon mustard.
Serving idea: This coleslaw makes a great topping for tacos, grilled chicken sandwiches, or as a side to your favorite grilled meats.

Make Ahead & Storage:

Make ahead: This coleslaw can be made up to 1 day in advance. Just mix everything (except the bacon) together, toss in the dressing, and refrigerate. Add bacon and give a stir before serving.
Storage: Store any leftover coleslaw in an airtight container in the fridge for up to 3 days. The cabbage and bacon may soften a little over time, but the flavor will still be great.

Summer Corn Coleslaw FAQ's:

Can I make this coleslaw ahead of time?

Yes! This coleslaw actually gets better as it sits. You can make it (without the bacon) several hours ahead or even the night before. Just give add crumbled bacon and give it a quick toss before serving.

How long does it last in the fridge?

Stored in an airtight container, it will keep well for up to 3 days. The cabbage and bacon may soften slightly, but the flavors remain fresh and delicious.

Can I use Greek yogurt instead of mayo?

es, you can substitute half or all of the mayo with plain Greek yogurt for a lighter version. Just note that it will have a tangier flavor and slightly different texture.

What if I don’t like cilantro?

No problem. You can simply leave it out or swap in fresh parsley for a milder, herby touch.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as written. Just double-check your bacon and mustard to make sure they don’t include any hidden gluten-containing ingredients.

Can I use red or purple cabbage?

Absolutely. A mix of red and green cabbage adds extra color and crunch. Pre-shredded slaw mixes (especially ones with carrots!) work great too!

4 More Summer Side Dish Recipe You Will Love:

Tried This Corn Coleslaw recipe? I’d love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below—your feedback helps others discover this creamy, flavorful dish. Enjoy, and happy cooking! Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.

Recipe