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Grilled Corn and Red Cabbage Slaw

Ashley Steele

"This fresh, light slaw is great with fish tacos."
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30 m servings 132 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
  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.
  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®). This gives you a holder for the cob and it catches the removed corn kernels.

Nutrition Facts

Per Serving: 132 calories; 5.5 g fat; 19.6 g carbohydrates; 5.2 g protein; 5 mg cholesterol; 59 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Everyone loved it! Made it as listed. Just be sure to really grill/blacken the corn. This adds an incredible sweetness. Great with fish tacos!

Served this as a side dish with fish and shrimp tacos. It was delicious! I followed recipe exactly as instructed. Huge hit with my family, even my very picky daughter loved it. Will definitely u...