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    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.

    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