Red Cabbage and Corn Slaw

Name: Red Cabbage and Corn Slaw
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 15 oz frozen sweet corn (thawed, or fresh corn kernels); 1/2 head red cabbage (shredded or thinly sliced); 1/2 cup fresh cilantro (chopped); 1-2 jalapenos (diced, remove seeds if you don't like spicy); 2 limes (juiced); 1-2 tablespoons olive oil; salt and pepper (to taste)

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 4

red cabbage slaw

Ingredients

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15 oz frozen sweet corn (thawed, or fresh corn kernels)1/2 head red cabbage (shredded or thinly sliced)1/2 cup fresh cilantro (chopped)1-2 jalapenos (diced, remove seeds if you don't like spicy)2 limes (juiced)1-2 tablespoons olive oilsalt and pepper (to taste)

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Instructions

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Step 1

Place a large skillet over medium-high heat. Add enough oil to the pan that it just coats the bottom. Cook the corn until it's browned, about 5 minutes.

Step 2

Transfer the corn to a large mixing bowl and allow it to come to room temperature. While the corn is cooling chop the red cabbage, jalapenos, and cilantro.

Step 3

To the mixing bowl, add the cabbage, cilantro, corn, jalapeno, lime juice, olive oil, salt, and pepper and toss well. Cover the bowl and refrigerate for 2 hours before serving. Store covered in the fridge for up to 3 days.