Grilled Corn and Red Cabbage Slaw The Best Recipes

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Grilled Corn and Red Cabbage Slaw

"This fresh, light slaw is great with fish tacos."

Ingredients :

• 2 ears fresh sweet corn, husks removed
• 1 lime, juiced
• 1/2 cup chopped cilantro
• 1/2 teaspoon ground cumin
• 1 pinch salt
• ground black pepper to taste
• 1 tablespoon olive oil
• 1/2 head red cabbage, shredded
• 1 jalapeno pepper, seeded and diced
• 1/4 cup crumbled queso fresco

Instructions :

Prep : 15M	Cook : 4M	Ready in : 30M

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
• 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.
• Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

Notes :

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

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