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15 minutes
15 minutes
30 minutes
- 2 ears fresh sweet corn, husks removed
- 1 lime, juiced
- 0.5 cup chopped cilantro
- 0.5 teaspoon ground cumin
- ground black pepper to taste
- 1 tablespoon olive oil
- 0.5 head red cabbage, shredded
- 1 jalapeno pepper, seeded and diced
- 0.25 cup crumbled queso fresco
- Get your outdoor grill ready by preheating it to medium-high heat and giving the grate a light oiling to prevent sticking.
- Grill the corn over high heat until charred all over, approximately 15 minutes. Transfer the corn from the grill and allow it to cool.
- Combine lime juice, cilantro, cumin, salt, and pepper in a bowl. Gradually whisk in olive oil until the dressing is smooth.
- Toss cabbage and jalapeño with dressing. Mix in corn. Crumble queso fresco over slaw and toss to combine.
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