When lettuce starts to bolt during the July summer heat, cabbage is there to save the salad day. This salad comes together easily and is a perfect way to combine the best flavors of summer.
1/2 head green cabbage, core removed
2 ears sweet corn
2 tablespoons olive oil, divided
1-2 teaspoons chipotle powder
juice from one lime
1 tablespoon honey
1/4 teaspoon salt
1/4 cup chopped cilantro
1/4 cup crumbled queso fresco
Preheat grill to medium heat.
Cut cabbage in to two halves and place one of the cut sides down. Grill until lightly charred, 3-5 minutes. Turn and continue the process until each side of the cabbage is grilled.
For sweet corn, pull back husk, being careful not to remove fully. Remove silk from both ears. Whisk together 1 tablespoon olive oil and 1-2 teaspoons chipotle powder (depending on heat). Brush on to corn cobs and replace husk. Place on grill and cook until outside is charred and corn is cooked. Let cool slightly, remove husk, and carefully cut corn off the cob.
Whisk together 1 tablespoon olive oil, juice from one lime, 1 tablespoon honey, salt, and cilantro. Toss dressing with corn and spoon over each grilled cabbage wedge. Sprinkle with crumbled queso fresco and serve while still warm.
For more of Erin’s recipes visit her blog Naturally Ella.
More healthy recipes from the BLDG 25 Blog.