Grilled Corn and Red Cabbage Slaw

Grilled Corn and Red Cabbage Slaw

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Ashley Steele 3

"This fresh, light slaw is great with fish tacos."
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30 m servings 132 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
  3. 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.
  4. Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.


  • Cook's Note:
  • For ease in removing corn from cob, place the narrow end of cob in a fluted tube pan (such as Bundt(R)). This gives you a holder for the cob and it catches the removed corn kernels.


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Everyone loved it! Made it as listed. Just be sure to really grill/blacken the corn. This adds an incredible sweetness. Great with fish tacos!

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