Categories: Sides

Ingredients

• 4 ears fresh sweet corn, husks removed
• Juice of 1 lime
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cumin
• 2 tbsp. olive oil
• 3 cups shredded red cabbage
• 1/2 cup chopped fresh cilantro
• 1 fresh jalapeno, seeded and chopped
• 1/4 cup crumbled queso fresco

Directions

1. Preheat an outdoor grill to medium-high heat. Lightly oil grate.

2. Grill corn, turning occasionally, until charred on all sides, about 15 minutes. Let cool; cut kernels from cobs.

3. Whisk together lime juice, honey, salt, black pepper, and cumin in a 2-qt. serving bowl. Gradually add oil, whisking as you pour, and whisk until smooth. Add cabbage, corn kernels, cilantro and jalapeno. Toss to combine. Top with queso fresco.

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