Creamy Corn Slaw

Ingredients and Weight:

• 1 cup (120g) frozen corn kernels, thawed
• 1 cup (120g) fresh corn kernels, cut from the cob
• 1 cup (150g) shredded red cabbage
• 1 cup (120g) shredded green cabbage
• 1/2 cup (60g) shredded carrots
• 1/2 cup (120ml) mayonnaise
• 1/4 cup (60ml) sour cream
• 2 tablespoons (30ml) apple cider vinegar
• 1 tablespoon (15g) sugar
• 1/2 teaspoon (2.5g) salt
• 1/4 teaspoon (1.25g) black pepper

Preparation Time:

10 minutes

Cooking Time:

Not applicable

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large bowl, combine the thawed corn kernels, fresh corn kernels, red cabbage, green cabbage, and carrots.
2. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper.
3. Pour the creamy dressing over the cabbage mixture and toss to coat.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to blend.

Nutritional Information:

• Calories: 170
• Fat: 10g
• Saturated Fat: 2.5g
• Carbohydrates: 20g
• Protein: 4g

Dish Characteristics:

• Creamy and tangy
• Colorful and refreshing
• Perfect for summer gatherings or as a side dish with grilled meats

User Comments:

• "This corn slaw is amazing! It's so creamy and delicious, and it's a great way to use up leftover corn." - Sarah J.
• "I love how easy this recipe is to make. It's perfect for a quick and healthy side dish." - Emily K.
• "The flavors in this corn slaw are incredible. It's the perfect balance of sweet and tangy." - David B.

Special Precautions and Tips:

• Use fresh corn kernels for the best flavor.
• If you don't have apple cider vinegar, you can substitute white vinegar.
• You can add other vegetables to this slaw, such as chopped onion, bell pepper, or jalapeño.
• Refrigerate leftovers for up to 3 days.