1 1/2 tablespoons olive oil
2/3 cup fresh corn
1/4 teaspoon salt
1 teaspoon fresh minced garlic
1/4 teaspoon Chipotle powder or to-taste preference
3 cups thinly sliced green cabbage
1/2 cup thinly sliced sweet onion
2 tablespoons chopped cilantro
1/3 cup whole buttermilk
1/3 cup mayonnaise
1 tablespoon apple cider vinegar
2 tablespoons fresh lime juice
1 tablespoon honey
Heat the olive oil over medium temperature in a sauté pan. Add the corn and season with the salt. Cook for 5-6 minutes, add the garlic and chipotle powder and cook 1 more minute. Remove from heat and let cool.
Add the cabbage, onion and cilantro to a bowl and toss. Whisk the buttermilk, mayonnaise, vinegar, lime juice and honey in a medium sized bowl. Mix the cooked corn with garlic into the sauce and pour over the cabbage. Salt to taste, toss and serve.