Grilled Corn and Red Cabbage Slaw

This fresh, light slaw is great with fish tacos.

Step: 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step: 2

Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.

Step: 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.

Step: 4

Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

Per Serving: 132 calories; protein 5.2g; carbohydrates 19.6g; fat 5.5g; cholesterol 5mg; sodium 58.9mg.

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