Description
A refreshing summer salad featuring charred grilled corn mixed with crisp cabbage and tossed in a bright, tangy cilantro-lime dressing.
Ingredients
Scale
- 2 ears fresh corn, husked
- 4 cups shredded green cabbage
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Grill the corn cobs over medium-high heat, turning occasionally, until kernels are lightly charred on all sides, about 8 to 10 minutes. Remove from heat and let cool slightly.
- Stand the cooled corn cobs upright on a cutting board and carefully slice the kernels off the cob into a large bowl.
- Add the shredded cabbage, red onion, and cilantro to the bowl with the corn.
- In a small bowl, whisk together the mayonnaise, lime juice, olive oil, chili powder, cumin, salt, and pepper to make the dressing.
- Pour the dressing over the cabbage and corn mixture. Toss gently until all ingredients are evenly coated.
- Serve immediately or chill for 30 minutes to allow the flavors to combine before serving.
Notes
- For a smokier flavor, you can grill the cabbage halves briefly before shredding them for the salad.
- If you do not have a grill, you can char the corn kernels in a dry cast-iron skillet over high heat.
- Adjust the lime juice amount based on your preference for tanginess.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Grilling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5
- Sodium: 150
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 4
- Cholesterol: 5