Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Ingredients
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cook corn on the preheated grill until charred on all sides, about 15 minutes. Transfer corn to a cutting board; cut kernels from cobs when cool enough to handle.
Meanwhile, combine cilantro, lime, cumin, salt, and black pepper in a large bowl; whisk in olive oil until emulsified.
Add cabbage, corn, and jalapeño to the bowl; toss to coat. Crumble queso fresco over slaw; toss well.
Cook's Note:
To neatly and easily remove corn from cobs, place the narrow end of a cob in the opening of a fluted tube pan (such as a Bundt pan). This will firmly hold the cob in place while catching the corn kernels in the pan as they're cut off the cob.
Nutrition Facts (per serving)
| 132 | Calories |
| 6g | Fat |
| 20g | Carbs |
| 5g | Protein |
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