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.

Serves 4.