Instructions
Step 1: Cook the Corn
Cook the corn kernels until tender. Boiling works well, or for a smoky flavor, grill them!
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 until everything is evenly coated.
Step 5: Chill & Enjoy!
Cover and refrigerate for at least an hour (or longer for even better flavor!). Serve chilled.
Keto & Low-Carb Variations
For a keto or low-carb version:
- Replace corn with grilled zucchini or cauliflower.
- Use Greek yogurt or a keto-friendly mayonnaise instead of mayo.
- Substitute honey with stevia or erythritol.
- Adjust spices to your liking.
Tips & Tricks
- For extra heat, leave the jalapeno seeds in or add a pinch of cayenne.
- Add other veggies like diced tomatoes or shredded carrots for extra color and crunch.
- Make it ahead! The flavors get even better overnight.
Conclusion
This Spicy Corn Slaw is a crowd-pleaser! The sweet corn, spicy jalapeno, and crunchy veggies create a perfect balance of flavors and textures. Give it a try – you won’t be disappointed!
FAQs
Q: Can I use frozen corn?
A: Yes! Just thaw and drain it before using.
Q: Can I make this ahead?
A: Absolutely! It’s even better the next day.
Q: How long will leftovers last?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.