Sunday, May 8, 2011

ColeSlaw with Corn

This was originally a Paula Deen recipe. I tweaked it (of course) and here's my version!

  • 1 head green cabbage, shredded
  • 1 pkg shredded carrots
  • 5 fresh ears corn,
  • 3/4 cup mayonnaise
  • garlic powder to taste
  • seasoned salt/pepper to taste


In a stock pot, cook corn until completely cooked. Cool and remove corn from the cob.
In a medium bowl, combine shredded cabbage, carrots, and corn.
Mix in mayo and seasonings to taste. Cover and refrigerate for at least 1 hour. This is better the longer it sits!

It was really good and the corn in it gave it a sweetness. Perfect for a potluck or to serve with hamburgers and hot dogs! 

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