Corn on the BBQ takes around 20 – 30 minutes when at the less hot edge of the BBQ – these half portions took a bit less
For the coleslaw – use the thin grating setting on your food processor (or an actual grater if you are brave) – and grate a large mug (roughly!) of White Cabbage and 2 large Carrots
Very finely, chop a Red Onion
Add all the grated or chopped stuff to a bowl big enough to be able to give it all a wide mix
Also add a teaspoon of Mayonnaise (homemade), 2 large tablespoons of 0% Greek Yoghurt, a teaspoon of Dijon Mustard, a small crushed Clove Garlic, a drizzle of Olive Oil and a good squeeze of Lemon Juice
Season with Salt and Pepper and give it all a good mix
Taste – it might need more Mustard, Lemon Juice etc…
Best to give the coleslaw half an hour or so in the fridge – and then get it out a little bit before serving – this way it should taste even better! Sprinkle some chopped Parsley (or Chives?) over it before eating with your BBQ sweet corn