Grilled Corn Slaw

1. 1

   Heat a grill pan over medium heat.

2. 2

   Grill the corn on the hot grill pan, turning periodically, until cooked and grill marks are all around the corn.

3. 3

   Set aside to cool.

4. 4

   In a large bowl, toss the cabbage with the lime juice; season with salt and pepper, to taste, and set aside.

5. 5

   Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage.

6. 6

   Taste for seasoning and adjust, if necessary.

7. 7

   Add the crumbled queso fresco and cilantro leaves and stir to combine.

8. 8

   Serve as a side dish or use as a taco topping.

No additional tips available.