Tinklee's grilled corn slaw

• 2 corn on the cobs
• 3 large carrots shredded
• 2 cup shredded red cabbage( about)
• 2 cup shredded green cabbage(about)
• 1/4 cup finely sliced up chives
• 1/4 cup canola oil
• 3 tbsp lemon juice
• 2 tbsp red wine vinegar
• 1 tbsp sugar
• 1/8 tsp pepper

1. remove stalk from corn and grill, when done Grilling, cut the kernels off the ear, place corn, red and green shredded cabbage, and shredded carrots in bowl set aside
2. in small bowl add oil, lemon juice, red wine vinegar, sugar and pepper and mix well
3. pour over the shredded veggies and mix so dressing gets mixed all the way through, let set in refrigerator for at least 30mins before serving to blend the flavors together

corn, carrots, red cabbage, shredded green, chives, canola oil, lemon juice, red wine vinegar, sugar, pepper

Taken from cookpad.com/us/recipes/333088-tinklees-grilled-corn-slaw (may not work)