In a large bowl, combine shredded cabbage and carrots.

In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and pepper.

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

Preheat the grill to medium-high heat.

Soak the corn in water for 15 minutes, then remove and shake off excess water.

Grill corn for about 10-15 minutes, turning occasionally until charred and tender. Brush with melted butter and sprinkle with salt before serving.

Preheat the oven to 350°F (175°C).

In a pot, combine baked beans, barbecue sauce, brown sugar, mustard, and onion powder.

Stir well and transfer to a baking dish. Bake for 30-40 minutes until bubbly.