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!


  • 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


  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.

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