Ingredients

• 2 earss fresh sweet corn , husks removed
• 0.5 cups chopped cilantro
• 1 lime , juiced
• 0.5 teaspoons ground cumin
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 0.5 heads red cabbage , shredded
• 1 jalapeño pepper , seeded and diced
• 0.25 cups crumbled queso fresco

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 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.
3. 3 Meanwhile, combine cilantro, lime, cumin, salt, and black pepper in a large bowl; whisk in olive oil until emulsified.
4. 4 Add cabbage, corn, and jalapeño to the bowl; toss to coat. Crumble queso fresco over slaw; toss well.

Nutrition per serving