Roasted Corn Coleslaw

A perfect side dish for summer.

Roasted Corn Coleslaw

4 ears of fresh corn, husked or 16 ounce bag of frozen sweet corn kernels
1/2 head green cabbage, cored and shredded
2 jalapenos, seeded and chopped
1/2 cup fresh cilantro, chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon vinegar
juice of 1/2 lime
1 tablespoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon salt
dash black pepper
dash ground cayenne

Roast the corn. If using fresh corn on the cob, you can roast it in the oven or on the stove top (or even on a grill). For the oven method, preheat the oven to 400° F. Place the ears of fresh corn directly on the middle rack and cook for 25 minutes, or until golden. Let cool. Cut the kernels off the cob and set aside. For the stove top method, heat a skillet over medium-high heat. When hot, add the corn and cook, turning often, until there is a little char around the entire ear of corn. This takes about 8 – 10 minutes. Let cool. Cut the kernels off the cob and set aside. Alternatively, if using frozen corn, add the frozen corn (no need to defrost) to a non-stick skillet over medium-high heat. Cook, stirring often, for 10 – 12 minutes. You want a little char on the kernels. Let cool.

Combine the roasted corn, shredded cabbage, jalapenos, and cilantro in a large bowl.

In a smaller bowl, whisk together the mayonnaise, sour cream, vinegar, lime juice, sugar, cumin, salt, black pepper, and cayenne. Pour over the corn and cabbage mixture. Toss well. Refrigerate until ready to serve.



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