Sunday, July 13, 2014

Tex-Mex Summer Slaw

The beauty of summer is that I can walk into pretty much any produce section or farmer's market, randomly grab some vegetables, and know that when I get home, it's all going to taste AWESOME.  Everything is at its peak.  Its point of perfection.  I think that's why I wither a little in the winter.  My only options are winter squash and kale.  But for now I can eat beautiful salads like this one.

Tex-Mex Summer Slaw

4 ears fresh corn
¼ cup canola oil
½ head red cabbage, thinly sliced
1 jalapeño, seeded, deveined, and minced
3 carrots, peeled and grated
3 green onions, white and green parts, thinly sliced
Handful of cilantro, chopped

½ cup mayonnaise
2 tablespoons sour cream
1½ tablespoons honey
2 tablespoons fresh lime juice
1 teaspoon celery salt
½ teaspoon Colman's dry mustard
½ teaspoon ground cumin
1½ teaspoons sea salt
2 small cloves garlic, minced (about 1 teaspoon)
¼ teaspoon cayenne pepper (optional)

Husk the corn and remove as much of the silk as possible.  Rub the corn cobs with the canola oil.  Grill until the cobs have some good dark grill marks and the corn softens slightly.  Set aside to cool.

Combine the cabbage, carrots, jalapeño, green onion, and cilantro.  Cut the kernels off the corn cobs and add to the vegetable mixture.

Combine all of the dressing ingredients and whisk well.  Pour over the vegetable mixture and toss well.  Serve immediately or refrigerate until ready to use.  Best served the day it is made.  If there will be a long delay in serving, wait to toss with the dressing until just before serving.

Makes 8 servings

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