Grilled Corn Slaw

Ingredients

• 1 Handful cilantro leaves fresh roughly chopped
• 4  ears corn fresh
• 1  juice of lime juiced
• 4 servings kosher salt and freshly cracked pepper black
• 0.5 cup queso fresco crumbled
• 0.5  cabbage red sliced

Equipment

• bowl
• grill
• grill pan

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. Set aside to cool.
3. In a large bowl, toss the cabbage with the lime juice; season with salt and pepper, to taste, and set aside.
4. Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage. Taste for seasoning and adjust, if necessary.
5. Add the crumbled queso fresco and cilantro leaves and stir to combine.
6. Serve as a side dish or use as a taco topping.