Grilled Sweet Corn Purple Kaleslaw: Preheat your gas to coal combo grill to hot. Brush corn in olive oil before laying over direct heat grill grates, then char upon all sides. Remove corn from the grill, slice kernels from the cob and set aside. Bring oil, vinegar, honey, sugar & juices to a boil, then set aside to cool and emulsify with an emersion blender. Toss together all prepared ingredients in a large bowl and season to taste.