Instructions
Step 1: Cook the Corn
Cook your corn kernels until tender. Boiling is quickest, but grilling adds a smoky flavor.
Step 2: Combine the Veggies
In a large bowl, mix 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: Toss it All Together
Pour the dressing over the vegetables and toss until everything is nicely coated.
Step 5: Chill and Enjoy!
Cover and refrigerate for at least an hour (longer is better!). The flavors will meld beautifully.
Keto & Low-Carb Variations
Adapting this recipe for keto or low-carb diets is easy:
- Swap corn for grilled zucchini or cauliflower.
- Use Greek yogurt or a keto-friendly mayo instead of regular mayo.
- Replace honey with a keto-friendly sweetener like stevia or erythritol.
Tips & Tricks
- Add diced tomatoes or shredded carrots for extra color and texture.
- Make it ahead! The slaw tastes even better after a night in the fridge.
Frequently Asked Questions
Q: Can I use frozen corn?
A: Yes! Just thaw and drain it before using.
Q: Can I make this ahead of time?
A: Absolutely! Making it the day before is recommended for the best flavor.
Q: How long will leftovers last?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.