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Jalapeno Corn Coleslaw

Jalapeno Corn Coleslaw
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Jalapeno Corn Coleslaw is a vibrant and refreshing side dish combining the crispness of fresh green cabbage, sweet corn kernels, and the spicy kick of jalapenos, all tossed in a creamy, tangy dressing. Perfect for BBQs, picnics, or weeknight dinners, this easy-to-make coleslaw balances heat, sweetness, and creaminess with fresh ingredients and customizable spice levels, making it a crowd-pleaser and a versatile addition to any meal.

Ingredients

Scale

Vegetables

  • 4 cups shredded green cabbage (about half a medium head)
  • 1 cup fresh corn kernels (from about 2 ears) or canned corn, rinsed and drained
  • 1–2 jalapenos, finely chopped (seeds removed for less heat, optional)
  • 1 medium carrot, grated

Dressing

  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Salt, to taste (about 1/2 teaspoon)
  • Freshly ground black pepper, to taste (about 1/4 teaspoon)

Optional Garnish

  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Prepare the Vegetables: Finely shred the green cabbage and grate the carrot to create the classic coleslaw texture. Remove the seeds from the jalapenos if you want a milder heat, then finely chop them. Cut fresh corn kernels off the cob or rinse and drain canned corn thoroughly.
  2. Make the Dressing: In a medium bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and creamy. Taste the dressing and adjust sweetness or acidity as desired.
  3. Combine Everything: Gently fold the shredded cabbage, grated carrots, corn, and jalapenos into the dressing. Toss carefully to ensure all ingredients are well coated without bruising the vegetables.
  4. Chill and Serve: Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, gently stir and add chopped fresh cilantro if desired for a fresh herbal finish.

Notes

  • Adjust the spice level by starting with one jalapeno and adding more to suit your taste.
  • Use fresh corn when possible for the best natural sweetness and texture.
  • Pat shredded cabbage dry before mixing to avoid a watery coleslaw.
  • Fold ingredients gently to preserve the crunch and prevent bruising.
  • This coleslaw tastes better the next day after flavors have fully combined.
  • For a dairy-free version, substitute mayonnaise with vegan mayo or Greek yogurt.
  • Avoid freezing this coleslaw, as mayonnaise-based dressing separates and becomes watery when frozen.
  • Serve cold or at room temperature; no reheating needed.

Nutrition

Keywords: jalapeno, corn, coleslaw, spicy, creamy, BBQ side dish, summer salad, gluten free, easy recipe

Find it online: https://mydishez.com/jalapeno-corn-coleslaw/