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Charred Corn Slaw

Here's a lovely summer salad that can be served under, next to, or on top of whatever else you're grilling!
Preparation
1. Grill the corn and peppers over open flame medium until partially charred and cooked through (about 12-15 minutes). Continue to rotate so that they cook evenly. Remove from the grill and allow to cool.

2. Mix the remaining ingredients in a bowl. Cut the corn off of the cob and dice the peppers, add to the bowl and toss.

Ingredients
4 Ears of fresh shucked corn, rubbed with olive oil
2 Jalapenos, rubbed with olive oil
3/4 cup chopped white onion
1/2 cup chopped fresh cilantro
juice of 1 lime
3 T olive oil
1 T apple cider vinegar
1/2 tsp salt
1/2 tsp sugar
1/2 tsp ground cumin
1 tsp granulated garlic
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