Charred Cowboy Cabbage Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
6 Servings
Ingredients
  • 2 tablespoons avocado oil
  • 3 corn cobs
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 3 tablespoons lime juice
  • 1 chipotle pepper in adobo sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (11-ounce) bag coleslaw mix
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and finely diced
  • 3 green onions, sliced
  • ⅓ cup fresh cilantro, chopped
Directions
  1. Add the oil to a large cast iron or heavy-bottomed stainless-steel pan and bring the heat to medium-high.
  2. Add the corn cobs and cook for 15 minutes, rotating so all sides get lightly charred.
  3. Add the sour cream, mayonnaise, lime juice, chipotle pepper, chili powder, cumin, smoked paprika, salt, and pepper to a blender.
  4. Blend until smooth.
  5. When the corn is done, stand the corn cobs up in your serving bowl and cut off the kernels into the bowl.
  6. Add the coleslaw mix, black beans, red bell pepper, jalapeño, green onions, and cilantro to the serving bowl. Toss until evenly combined.
  7. Pour the dressing over the salad mixture and toss gently to coat before adding optional toppings and serving.