Zesty Smoked Corn Coleslaw with Lime Dressing

4 ears of corn, kernels cut from the cob

2 T. liquid smoke

¼ c. fresh chopped cilantro or parsley

2 c. shredded fresh carrots

2 jalapenos, halved, seeds removed and minced

½ of each color bell pepper (red, yellow, orange, green), chopped

3 c. shredded red cabbage

1 red onion, thinly sliced

2 c. shredded green cabbage

¼ c. olive oil

¼ c. rice vinegar

3 T. honey

Juice of 4 limes

Kosher salt, coarse black pepper

1. In a skillet, heat the liquid smoke and toss in the corn kernels and sauté for about 2-3 minutes, tender-crisp. Drain off any excess liquid and let cool. Season with salt and pepper.

2. In a large bowl, combine the corn, cilantro, carrots, jalapenos, bell peppers, cabbages and toss.

3. In another bowl, whisk together the oil, vinegar, honey and lime juice. Season with salt and pepper.

4. Toss the dressing with the vegetable mixture. Taste for seasoning.

*****This is best when made the day before. Refrigerate until ready to use. Adding grilled shrimp or chicken is very good to make a nice meal.