All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
I made this slaw to go inside fish tacos but it is a great stand-alone slaw. I grilled corn on the cob & used that in this – but not grilled is fine.
Easy, easy, easy.
Mixed Cabbage & Grilled Corn Slaw
3 cups red cabbage – sliced thin
2 cups green cabbage – sliced thin
2 cups corn (2 ears grilled in their husks & cut from the cob or raw – or canned/frozen, in a pinch)
1/2 cup mayonnaise
1/4 cup Mexican Crema (or more mayonnaise)
1/2 red onion – sliced thin
1 tsp Old Bay seasoning
1 tsp ground cumin
1 tsp chili powder
2 limes – zest & juice
1 cup cilantro – chopped
Grill your corn still in their husks – rotating frequently. After about 20 minutes – check to see if they are beginning to char (you want that). When they are – give it 5 more minutes or so then let them cool. Peel & cut the corn from the cobs. Or – go raw or canned or frozen.
Mix the mayonnaise & crema (if using) with the spices & lime zest. Blend all the ingredients (except cilantro) in a large bowl and chill for an hour or more. Sprinkle with cilantro and lots of cracked pepper when serving.