Food & dining

Recipe for coleslaw with corn

Karoline Boehm Goodnick for the boston globe

Serves 6

Fresh corn kernels from a couple of ears make a lovely addition to a mayonnaise-based slaw with green cabbage, red and green bell peppers, and red onion.

1cup mayonnaise
2tablespoons sugar
Juice of 1 lime
Salt and black pepper, to taste
2ears fresh corn, kernels removed from cobs (see instructions above left)
1small head green cabbage, quartered, cored, and very thinly sliced
½small red bell pepper, cored and cut into short, thin strips
½small green bell pepper, cored and cut into short, thin strips
¼small red onion, cut into short, thin strips
3tablespoons chopped fresh cilantro

1. In a bowl, whisk the mayonnaise, sugar, lime juice, salt, and black pepper until blended.

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2. Bring a large saucepan of salted water to a boil. Add the corn and cook for 2 minutes (the water may not return to a boil, but that’s OK). Drain the corn into a colander and rinse with cold water. Let the corn drain for 5 minutes, shaking the colander occasionally.

3. In a large bowl, combine the corn, cabbage, red and green peppers, onion, and cilantro. Add the dressing. Toss well. Taste for seasoning and add more salt and black pepper, if you like.

Jean Kressy

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