Grilled Corn Slaw Recipes

GRILLED CORN AND RED CABBAGE SLAW

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
• Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss.
• Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

FRESH GRILLED CORN ON THE COB

Steps:

• Gather the ingredients.
• Leaving the husks on, only remove the silk.
• Soak in water for at least 15 to 20 minutes.
• Mix the fresh herbs to the softened butter and reserve.
• Remove from water and pull down husks carefully without removing.
• Coat the corn with the herbal butter .
• Put the husks back up covering the corn and tie with a thin piece of husk at the top.
• Place on a heated grill for about 15 minutes, turning often. Once corn kernels are tender, remove from heat and serve.
• Enjoy!

GRILLED PORK WITH CHARRED CORN SLAW

Steps:

• Preheat a grill to medium high. Make the sauce: Whisk the yogurt, barbecue sauce and 1 tablespoon each lime juice and olive oil in a bowl. Reserve 1/4 cup of the sauce for the pork; set the rest aside.
• Season the pork with 1/4 teaspoon each salt and pepper. Brush the grill grates with olive oil. Grill the pork, turning and brushing with the reserved 1/4 cup sauce, until marked on all sides and a thermometer inserted into the thickest part registers 145 degrees F, 20 to 25 minutes. Transfer the pork to a cutting board and let rest 10 minutes.
• When the pork is about halfway done, put the corn on the grill and cook, turning, until slightly charred, about 10 minutes. Let cool slightly, then cut the kernels off the cob. Toss with the coleslaw mix, vinegar, cilantro, the remaining 2 tablespoons lime juice and 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a bowl.
• Slice the pork and divide among plates. Serve with the slaw and the remaining sauce.

CORN SLAW

Steps:

• In a salad bowl, toss corn, carrots, green pepper and onion. In a small bowl, combine remaining ingredients; pour over vegetables and mix well. Refrigerate for several hours before serving.

GRILLED CORN SLAW

Steps:

• Heat a grill pan over medium heat.
• Grill the corn on the hot grill pan, turning periodically, until cooked and grill marks are all around the corn. Set aside to cool.
• In a large bowl, toss the cabbage with the lime juice; season with salt and pepper, to taste, and set aside.
• 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. Add the crumbled queso fresco and cilantro leaves and stir to combine. Serve as a side dish or use as a taco topping.