Preheat the oven to 425°F (220°C). Cut the potatoes into thin strips and soak in water for 30 minutes. Drain and pat dry.

Toss the potato strips with olive oil, salt, and paprika. Spread them in a single layer on a baking sheet.

Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

In a large mixing bowl, combine the shredded cabbage and carrots.

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and salt.

Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 15 minutes before serving.

Preheat the grill to medium-high heat. Brush the corn with melted butter and sprinkle with salt.

Place the corn on the grill and cook for about 10-15 minutes, turning occasionally until charred and tender.