Grilled Corn and Red Cabbage Slaw


This fresh, light corn and cabbage slaw is great with fish tacos.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins


  • 2 ears fresh sweet corn, husks removed

  • 1 lime, juiced

  • ½ cup chopped cilantro

  • ½ teaspoon ground cumin

  • 1 pinch salt

  • ground black pepper to taste

  • 1 tablespoon olive oil

  • ½ head red cabbage, shredded

  • 1 jalapeno pepper, seeded and diced

  • ¼ cup crumbled queso fresco


  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  2. Cook corn on the hot grill until charred on all sides, about 15 minutes. Remove corn from the grill and cool.

  3. Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Whisk olive oil into lime juice mixture until dressing is smooth.

  4. Add cabbage and jalapeño pepper to dressing and toss. 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
6g Fat
20g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 132
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 7%
Cholesterol 5mg 2%
Sodium 59mg 3%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 5g
Vitamin C 71mg 355%
Calcium 105mg 8%
Iron 2mg 9%
Potassium 459mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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