Salads

Grilled Corn and Red Cabbage Slaw

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Ingredients

  • 2 ears fresh sweet corn, husks removed
  • 1lime, juiced
  • ½ cup chopped cilantro
  • ½ teaspoon ground cumin
  • 1 pinch salt
  • ground black pepper to taste
  • 1 tablespoon olive oil
  • ½ head red cabbage, shredded
  • 1jalapeno pepper, seeded and diced
  • ¼ cup crumbled queso fresco

    • Directions

  • Step 1

    Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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  • Step 2

    Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.

  • Step 3

    Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss.

  • Step 4

    Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

    • Cook's Note:

    For ease in removing corn from cob, place the narrow end of cob in a fluted tube pan (such as Bundt(R)). This gives you a holder for the cob and it catches the removed corn kernels.

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