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