- 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
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.
To make this a creamy slaw side, try tossing in 2 tablespoons of Greek yogurt or whipped avocado