Grilled Corn Cole Slaw with Tangy Lime Dressing
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3 ears fresh corn, shucked and silks removed
2 carrots, julienned
1/2 a medium red bell pepper, sliced thin
1/2 a medium yellow bell pepper, sliced thin
1 jalapeño pepper, seeds and ribs removed and diced
1/4 cup fresh cilantro, chopped
2 cups red cabbage, shredded
2 cups napa cabbage, shredded
juice of three limes
1 teaspoon lime zest
1/4 cup vegetable oil
1/4 cup rice wine vinegar
3 tablespoons honey
salt and pepper to taste
Instructions:
Grill corn on gas stove top or barbecue grill over a medium flame until black char marks cover the ears evenly. Cut the kernels off the cobs once cooled.
In a mixing bowl, combine corn, carrots, jalapeño, bell peppers, red and napa cabbage and cilantro and set aside.
Using an immersion blender or whisk, combine oil, vinegar, lime juice and zest and honey until smooth. Add salt and pepper to taste and toss the slaw with the dressing.
From myinvisiblecrown.com