Street Corn-Inspired Slaw with Spicy Tahini

Ingredients

garlicpeeled

2 cloves

jalapenoroughly chopped

1 small

cilantrochopped

1/2 cup

chiveschopped

1/4 cup

tahini

1/2 cup

limezest

2 tsp

lime juicefresh

1/4 cup

chipotle hot sauce

2 tbsp

kosher salt

1/2 tsp

black pepperfresh cracked

1/4 tsp

warm water

as needed

avocado oil

2 tbsp

honey

2 tsp

chili powder

1 tsp

cornhusks removed

4 cobs

purple cabbagefinely shredded

4 cups

green cabbagefinely shredded

4 cups

pickled onions

1/4 cup

radishesthinly sliced

5

cilantrochopped

1 cup

pepitastoasted and salted

1/2 cup

cotija cheesecrumbled

1/2 cup

lime

for serving

Method

1. 01Blend garlic, jalapeno, cilantro, chives, tahini, lime zest, lime juice, hot sauce, salt, and pepper on low speed. Add warm water 1 tbsp at a time, increasing to medium speed until smooth and creamy. Transfer to a jar.
2. 02Preheat grill to medium-high heat (375-425°F).5 min
3. 03Mix avocado oil, honey, chili powder, salt, and pepper. Brush mixture on all sides of corn kernels.
4. 04Grill corn, rotating every 2-3 minutes, until charred and cooked through, about 12 minutes. Cool.12 min
5. 05Cut kernels from cooled corn cobs into a large bowl.
6. 06Add purple cabbage, green cabbage, pickled onions, radishes, cilantro, and cotija to the bowl. Add desired amount of dressing and toss until combined.
7. 07Serve with lime wedges.

Fits

• Vegetarian
• Pescatarian
• Egg-free