This quick and easy slaw is great thrown on top of tacos, quesadillas, or just mixed with some guacamole.

  • 2 ears of corn
  • One large green tomato or 2 medium
  • 2 tablespoons red onion diced paper-thin
  • Handful fresh cilantro
  • 1 teaspoon lemon or lime juice
  • 3 tablespoons rice vinegar
  • drizzle agave nectar or honey
  • 1/2 teaspoon salt (or to taste)
  • A little cracked black pepper
  • A little minced garlic (to taste)
  • A little diced jalepeño pepper (to taste)
  1. Cut a small piece off a green jalepeño pepper and mince into very small pieces. Jalepeño strength will vary so taste a tiny bit and decide how much to use. Mince a little garlic into very small pieces. Set aside.
  2. Blanch (steam) corn for just a minute so it becomes less starchy, but not entirely cooked. Set aside to cool. Meanwhile, dice up the green tomato into 1/4 inch pieces. Dice cilantro. Cut a few paper-thin slivers of red onion and then dice up into even smaller pieces. Cut corn kernels off cob once corn is room temp.
  3. Combine corn, green tomatoes, cilantro, onion, rice vinegar, lemon or lime juice, garlic (to taste), salt and pepper, jalepeño (to taste) in a large bowl and toss well. Drizzle a little agave nectar and toss more. Add more salt or jalepeño if necessary. Let sit for an hour for flavors to combine.

Leave a Reply

Your email address will not be published. Required fields are marked *