Char-grilled Corn Coleslaw

2 corn cobs, peeled, washed and corn kernels sliced from the cob *

squeeze lemon juice

2 tsp good plain-tasting olive oil

2 tsp (15g) dijon mustard

40 g Hellman’s mayonnaise, or another brand of whole egg mayonnaise

pinch of salt and pepper

2 spring onions, washed, peeled and very thinly sliced

1 packet of supermarket coleslaw mix, plain coleslaw works better than more adventurous varieties such as kaleslaw.

Add 1 tsp oil to frying pan with a lid, heat on high heat, add corn kernels, place lid on the frying pan, fry for 5 -8 minutes, stirring occasionally, until corn is lightly charred but not burnt.

Remove corn from heat and allow to cool.

Make dressing by combining mustard, mayonnaise, lemon juice, 1 tsp olive oil, salt and pepper in a jar, shake until well combined.

Wash and drain coleslaw.

Combine corn, coleslaw, shallots and dressing in a serving bowl, stir to combine.

This works as a side to almost anything, particularly bbq meats and vegetables.

Try this with 1 tbs chopped dill leaves mixed with the dressing.