Grilled Corn Slaw

Name: Grilled Corn Slaw
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 4 fresh corn on the cob, shucked; 1/2 red cabbage, sliced; 1 lime, juiced; Kosher salt and freshly cracked black pepper; 1/2 cup crumbled queso fresco; Handful fresh cilantro leaves, roughly chopped

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Level: Easy
Total: 45 min

Prep: 25 min
Inactive: 15 min
Cook: 5 min

Yield: 4 servings

Level: Easy
Total: 45 min

Prep: 25 min
Inactive: 15 min
Cook: 5 min

Yield: 4 servings

Ingredients

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4 fresh corn on the cob, shucked

1/2 red cabbage, sliced

1 lime, juiced

Kosher salt and freshly cracked black pepper

1/2 cup crumbled queso fresco

Handful fresh cilantro leaves, roughly chopped

Directions

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.

Cook’s Note

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!