Bring some smokey heat to the barbecue this summer with this grilled Mexican street corn slaw. With the tangy lime mayo and spice from paprika and chile powder, it's a balanced and flavorful side dish for any cook out.
4 Ears of corn, shucked 4 tablespoons Olive oil, divided Salt, to taste Black pepper, to taste 2 teaspoons Paprika 1 teaspoon Chipotle chile powder 4 tablespoons Mayonnaise 2 Limes, juiced and zested 1 tablespoons White vinegar 1 Bunch of cilantro, leaves only 1/2 Red onion, thinly sliced 2 cups Cabbage slaw, red and green 1/4 cup Cotija cheese
Preheat a grill or grill pan to medium-high heat. Place 2 tablespoons of olive oil into a large bowl and season with salt and pepper, paprika, and chipotle powder. Whisk to combine and coat the corn in the oil mixture.
Place the corn on the grill for about 5 minutes, turning every minute. Remove from the grill. Let cool enough to handle and remove the corn from the cob.
In the same large bowl add in the mayo, lime juice and zest, and the vinegar. Slowly drizzle the remaining olive oil into the bowl and whisk to combine. Season with additional salt and pepper.
Add in the cilantro leaves, sliced red onion, slaw and the cooled corn. Toss to coat and top with the cheese. Serve.
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