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Ingredients
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Side 1: Creamy Coleslaw
Side 2: Grilled Corn on the Cob
Method
Directions for Creamy Coleslaw
- 1
Prepare the Vegetables
In a large bowl, combine the shredded green cabbage and grated carrots.
- 2
Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 3
Combine and Mix
Pour the dressing over the cabbage and carrots. Toss everything together until well coated.
- 4
Chill
Cover and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld before serving.
Directions for Grilled Corn on the Cob
- 5
Prepare the Corn
Preheat the grill to medium-high heat. Husk the corn and remove all silk.
- 6
Grill the Corn
Place the corn directly on the grill and cook for about 10-15 minutes, turning occasionally, until the corn is tender and slightly charred.
- 7
Add Butter and Seasoning
Remove the corn from the grill and slather with butter. Sprinkle with salt, black pepper, and chopped fresh parsley.
- 8
Serve
Serve the grilled corn on the cob hot as a delicious side to your BBQ.
