Grilled Corn Slaw

• 4 fresh corn on the cob, shucked
• 1/2 red cabbage, sliced
• 1 lime, juiced
• Kosher salt and freshly cracked black pepper
• 1/2 cup crumbled queso fresco
• Handful fresh cilantro leaves, roughly chopped

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

corn, red cabbage, lime, kosher salt, queso fresco, handful fresh cilantro

Taken from www.foodnetwork.com/recipes/claire-robinson/grilled-corn-slaw-recipe.html (may not work)