Roasted Corn Coleslaw
2 ears fresh or thawed frozen corn, kernels cut from the cob
4 cups thinly sliced red cabbage
1/2 cup finely chopped onion
1/4 cup julienne-sliced green bell pepper
1/4 cup julienne-sliced red bell pepper
salt and pepper taste
1/2 to 3/4 cup mayonnaise
2 tablespoons cider vinegar
Roast the corn kernels in a 375 F. oven for 10 minutes. Allow to cool.
Combine the cabbage, corn, onion and peppers and chill thoroughly. Just
before serving, add salt and mayonnaise and toss lightly.