Cole Slaw - Southwest

By á-47

Ingredients

• 1 ear fresh corn, shucked
• 1 jalapeno
• 1 (10 oz) pkg. finely shredded cabbage
• 1 red bell pepper, thinly sliced
• 1/2 cup chopped cilantro
• 12/2 cup fresh lime juice
• 2 Tbsp. honey
• 1 clove garlic, minced
• 1 tea. salt
• 1/4 tea. cumin
• 1/4 tea. pepper

Preparation

Step 1

Heat a large cast iron skillet over high heat. Add corn and jalapeno; cook until charred on all sides, approx. 4 minutes total. Let cool slightly. Cut kernels from cob; scrape charred skin from jalapeno, and discard. Mince jalapeno.

In a large bowl, combine corn kernels, jalapeno, cabbage, bell pepper and cilantro.

In a small bowl, whisk together lime juice, honey, garlic, salt, cumin and pepper. Pour over cabbage mixture, stirring to combine. Store, covered, in the refrigerator up to 2 days.