Heat a grill pan over medium heat.
Grill the corn on the hot grill pan, turning periodically, until cooked and grill marks are all around the corn. Set aside to cool.
In a large bowl, toss the cabbage with the lime juice; season with salt and pepper, to taste, and set aside.
Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage. Taste for seasoning and adjust, if necessary. Add the crumbled queso fresco and cilantro leaves and stir to combine. Serve as a side dish or use as a taco topping.
If you are not a fan of cilantro (the soap tasting folk), try flat-leaf parsley or even celery leaves. I love to use a pinch of cayenne pepper or spicy paprika or even cumin instead of black pepper for a spicy kick. To make this a creamy slaw side, try tossing in 2 tablespoons of Greek yogurt or whipped avocado!
Recipe courtesy of Claire Robinson, 2010