“This tangy no-mayo coleslaw is made with a vinaigrette base giving it a lively tangy taste that is perfect on its own as a side dish or to top off pull pork sandwiches, tacos, burgers or alongside some fish and chips!”
2. Remove corn kernels from the cob by cutting kernels from the cob with a sharp knife. Add corn to the bowl. If you do not have corn on the cob use 1 cup of frozen corn kernels.