Grilled Corn Slaw
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
66
Spice
53
Sweetness
53
Sourness
41
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
1 cup
Queso Fresco (crumbled)Directions:
1
Heat a grill pan over medium heat
2
Grill the corn on the hot grill pan, turning periodically, until cooked and grill marks are all around the corn
3
Set aside to cool
4
In a large bowl, toss the cabbage with the lime juice; season with salt and pepper, to taste, and set aside
5
Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage
6
Taste for seasoning and adjust, if necessary
7
Add the crumbled queso fresco and cilantro leaves and stir to combine
8
Serve as a side dish or use as a taco topping