Grilled Corn Slaw Recipes
GRILLED PORK WITH CHARRED CORN SLAW
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Make the sauce: Whisk the yogurt, barbecue sauce and 1 tablespoon each lime juice and olive oil in a bowl. Reserve 1/4 cup of the sauce for the pork; set the rest aside.
- Season the pork with 1/4 teaspoon each salt and pepper. Brush the grill grates with olive oil. Grill the pork, turning and brushing with the reserved 1/4 cup sauce, until marked on all sides and a thermometer inserted into the thickest part registers 145 degrees F, 20 to 25 minutes. Transfer the pork to a cutting board and let rest 10 minutes.
- When the pork is about halfway done, put the corn on the grill and cook, turning, until slightly charred, about 10 minutes. Let cool slightly, then cut the kernels off the cob. Toss with the coleslaw mix, vinegar, cilantro, the remaining 2 tablespoons lime juice and 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a bowl.
- Slice the pork and divide among plates. Serve with the slaw and the remaining sauce.
Nutrition Facts : Calories 403, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 97 milligrams, Sodium 740 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 39 grams
GRILLED CORN SLAW
Steps:
- Heat a grill pan over medium heat.
- Grill the corn on the hot grill pan, turning periodically, until cooked and grill marks are all around the corn. Set aside to cool.
- In a large bowl, toss the cabbage with the lime juice; season with salt and pepper, to taste, and set aside.
- Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage. Taste for seasoning and adjust, if necessary. Add the crumbled queso fresco and cilantro leaves and stir to combine. Serve as a side dish or use as a taco topping.
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