Preheat the oven to 425°F (220°C). Cut the potatoes into thin strips.

Toss the potato strips with olive oil, salt, and paprika.

Spread the fries on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until golden and crispy.

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

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

Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 30 minutes before serving.

Preheat the grill to medium-high heat.

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

Remove from the grill and serve with butter and salt.