This fresh, light slaw is great with fish tacos.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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  • Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.

  • 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.

  • 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(R)). This gives you a holder for the cob and it catches the removed corn kernels.

Nutrition Facts

132 calories; protein 5.2g 10% DV; carbohydrates 19.6g 6% DV; fat 5.5g 9% DV; cholesterol 5mg 2% DV; sodium 58.9mg 2% DV. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/31/2015
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! Read More
(1)

Most helpful critical review

Rating: 3 stars
05/26/2020
I tasted this many times before serving to the family hoping the dressing would soon help the slaw start to "speak up", but I thought it was VERY bland. And yes, I did grill the corn. I ended up adding 2-3 teaspoons of Cajun seasoning and it improved the flavor a lot. I may make this slaw again but will leave myself a note to add the Cajun seasoning each time! I will say that the colors made a beautiful presentation on the plate! Read More
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/31/2015
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! Read More
(1)
Rating: 5 stars
09/05/2019
A killer slaw! I doubled the lime juice, cumin and cilantro. I used feta I place of queso fresco and it was delicious! I ate it by itself and kept coming back for more! So so good! Read More
(1)
Rating: 3 stars
05/26/2020
I tasted this many times before serving to the family hoping the dressing would soon help the slaw start to "speak up", but I thought it was VERY bland. And yes, I did grill the corn. I ended up adding 2-3 teaspoons of Cajun seasoning and it improved the flavor a lot. I may make this slaw again but will leave myself a note to add the Cajun seasoning each time! I will say that the colors made a beautiful presentation on the plate! Read More
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Rating: 5 stars
07/16/2019
This was fantastic! I'm making it again to serve with white chicken chili. The colors are beautiful. Read More
Rating: 5 stars
10/25/2020
Easy and loved by the whole family. sometimes I have used frozen corn and it is still good. Even better the next day. Read More
Rating: 5 stars
07/10/2020
I loved this recipe even though I made it last minute and did not have all the ingredients (cilantro). Adding this herb would have made it perfect! I also eliminated the jalapeno, but added avocado. Simple summer recipe to use my red cabbage and fresh corn from the farm :) Read More
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Rating: 5 stars
03/08/2018
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 use this recipe again and again! Read More
Rating: 5 stars
04/19/2020
My husband loved it! Read More
Rating: 5 stars
07/14/2020
Delicious! Fresh. Amazing. Boyfriend loves red cabbage. This is his new favorite recipe. He had me make to take to the boys in the office. I used feta instead of the queso fresco. Read More
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