Continuing the gluten-free cooking blog post series, below is the recipe for a very delicious homemade slaw:

2 ears corn, shucked
1 tablespoon grapeseed oil
salt and pepper to taste

2 bulbs fennel, thinly sliced on a mandoline (we used a knife)
1 small red onion, thinly sliced
3 tender celery stalks, thinly sliced on a bias
2 scallions, thinly sliced on a bias
1/2 cup mayonnaise
2 tablespoons dijon mustard
1/2 teaspoon sriracha chili sauce, or more to taste
Juice of 1 lemon
Pinch of sugar
2 tablespoons fresh parsley, roughly chopped
2 tablespoons fresh cilantro, roughly chopped
1/2 teaspoon celery seeds

1) Heat a grill pan over medium heat

2) Brush shucked corn with grapeseed oil and season with salt and pepper. Grill the corn on all sides until slightly charred. Allow to cool a bit, and then cut the kernels off the cob. Place in a large mixing bowl

3) Add the remaining ingredients to the bowl with the grilled corn. Mix well and allow the flavors to blend for 20 minutes before serving