Ingredients
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For the Coleslaw
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½head of cabbage (approx. 1 lb.)
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1-¼ cupsour cream
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⅓ cupmayonnaise
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1 Tbspsugar
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2 Tbsplemon juice
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2 Tbspwine vinegar
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3carrots
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1onion
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1 tspsalt
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4pinches pepper
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For the Corn Ribs
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2 Tbsp
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4ears of corn on the cob, cooked
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6 Tbspcanola oil
Directions
Shred the cabbage, then toss it with the salt in a large bowl. Let it stand for 30 minutes.
Meanwhile, cut each ear of corn into 4 lengthwise wedges. Mix the oil with the BBQ Allrounder until well blended; brush it onto the corn. Set aside.
Mix the sour cream with the mayonnaise, sugar, lemon juice, vinegar and pepper.
Press the cabbage to remove as much liquid as possible; discard the drained liquid. Place the cabbage in a large bowl. Add the carrots and onions, mix lightly. Add the sour cream dressing, toss to evenly coat the cabbage mixture with the dressing.
Refrigerate the Coleslaw for about 1 hour. After 15 minutes, heat the grill to 400°F. Add the corn to the grill; cook until heated through, turning and brushing occasionally with any of the remaining BBQ Allrounder/oil mixture.
Serve the Corn Ribs with the Coleslaw.
Note
Corn Ribs with Coleslaw
Are you still looking for a vegetarian alternative for the barbecue? Our marinated corn ribs are perfect for that! A spicy marinade, in which our BBQ Allrounder plays the leading role, provides your corn cobs with that very special BBQ flavour! Together with the creamy coleslaw, you already have everything you need for a great barbecue.
More BBQ Recipes
Have you ever grilled Spare Ribs? With our Barbecue Spare Ribs recipe, you can never miss it again.
Nutrition
676