Street Corn-Inspired Slaw with Spicy Tahini

Ingredients

garlic peeled

1 cloves

jalapeno roughly chopped

1/3 small

cilantro chopped

0.17 cup

chives chopped

0.08 cup

tahini

0.17 cup

lime zest

2/3 tsp

lime juice fresh

0.08 cup

chipotle hot sauce

2/3 tbsp

kosher salt

0.17 tsp

black pepper fresh cracked

0.08 tsp

warm water

as needed

avocado oil

2/3 tbsp

honey

2/3 tsp

chili powder

1/3 tsp

corn husks removed

1 1/3 cobs

purple cabbage finely shredded

1 1/3 cups

green cabbage finely shredded

1 1/3 cups

pickled onions

0.08 cup

radishes thinly sliced

2

cilantro chopped

1/3 cup

pepitas toasted and salted

0.17 cup

cotija cheese crumbled

0.17 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.