Instructions
Step 1: Cook the Corn
Cook your corn kernels until tender. Boiling is quickest, but grilling adds a smoky deliciousness!
Step 2: Mix the Veggies
In a large bowl, combine the cooked corn, cabbage, bell peppers, red onion, jalapeno, and cilantro.
Step 3: Make the Dressing
In a separate bowl, whisk together the mayonnaise, lime juice, honey, cumin, chili powder, salt, and pepper.
Step 4: Combine & Toss
Pour the dressing over the vegetables and toss gently until everything is evenly coated.
Step 5: Chill & Enjoy!
Cover and refrigerate for at least an hour (or overnight for maximum flavor!). Serve chilled and enjoy!
Keto/Low Carb Variations
For a keto-friendly version:
- Swap corn for grilled zucchini or cauliflower.
- Use Greek yogurt or a keto mayo instead of regular mayo.
- Substitute honey with stevia or erythritol.
- Adjust spices to your liking.
Tips & Tricks
- Add diced tomatoes or shredded carrots for extra color and crunch.
- Making it ahead of time? Even better! The flavors meld overnight.
FAQs
Q: Can I use frozen corn?
A: Absolutely! Just thaw and drain it before using.
Q: Can I make this ahead?
A: Yes! It tastes even better the next day.
Q: How long does it last?
A: Store leftovers in an airtight container in the fridge for up to 3 days.