Name: Grilled Corn and Red Cabbage Slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 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

Directions

Step 1

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

Advertisement
Step 2

Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
Step 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.
Step 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(R)). This gives you a holder for the cob and it catches the removed corn kernels.

Nutrition Facts

Per Serving:

132 calories; protein 5.2g; carbohydrates 19.6g; fat 5.5g; cholesterol 5mg; sodium 58.9mg. Full Nutrition

15 Instant Pot Recipes to Power You Through Whole30

20 Meatless Monday Ideas That Everyone Will Love

17 Blended Soups You Can Make Tonight

Ingredients

Directions

Cook's Note:

Nutrition Facts

Account

More

Account

More

Ingredients

Directions

Cook's Note:

Nutrition Facts