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Grilled Corn and Cabbage Slaw

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
4 servings
Lunch Dinner Mexican
Grilled Corn and Cabbage Slaw
Ingredients
  • 2 ears fresh sweet corn, husks removed
  • 1 lime, juiced
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon ground cumin
  • 1 pinch salt
  • 1 tablespoon olive oil
  • 1/2 head red cabbage, shredded
  • 1 jalapeno pepper, seeded and diced
  • 1/4 cup crumbled queso fresco
Instructions
1
Preheat your outdoor grill to a medium-high heat setting, allowing it to reach the optimal temperature for grilling.
2
Using a paper towel or a clean cloth, lightly brush the grill grate with oil to prevent food from sticking and promote even cooking.
3
Place corn on the cob on the hot grill, allowing it to develop a nice char on all sides. This should take approximately 15 minutes, or until the corn is nicely browned.
4
Once cooked, remove the corn from the grill and let it cool to room temperature.
5
In a medium-sized bowl, combine lime juice, chopped cilantro, ground cumin, salt, and pepper to taste. Mix well until the ingredients are fully incorporated.
6
Using a whisk or spoon, blend in olive oil until the dressing is smooth and emulsified.
7
Add shredded cabbage and diced jalapeño to the bowl, tossing everything together until the slaw is evenly coated.
8
Carefully remove the corn kernels from their cobs and fold them into the cabbage mixture.
9
Crumble queso fresco cheese over the top of the slaw, then toss everything together until well combined.