Jalapeno Corn Coleslaw Recipe
Introduction
Jalapeno Corn Coleslaw is a fresh and zesty twist on the classic coleslaw. With the sweetness of fresh corn and a mild kick of jalapeno, this salad is perfect for barbecues, picnics, or as a vibrant side dish any time of year.
Ingredients
- 8 cups shredded Napa or green cabbage
- 3 ears fresh corn (about 2 cups worth)
- 1/2 large jalapeno, minced (about 1/4 cup)
- 1/2 bunch fresh cilantro, chopped small (about 1/2 cup)
- 2 green onions, sliced thin (about 1/4 cup)
Dressing Ingredients
- 3/4 cup mayonnaise
- 3 tablespoons sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lime juice
- 1 teaspoon celery seeds
- 1/2 teaspoon kosher salt
Instructions
- Step 1: In a large mixing bowl, combine the shredded cabbage, fresh corn kernels (cut off the cobs), minced jalapeno, chopped cilantro, and sliced green onions.
- Step 2: In a separate bowl or large measuring cup, whisk together the mayonnaise, sugar, Dijon mustard, lime juice, celery seeds, and kosher salt until smooth.
- Step 3: Pour the dressing over the cabbage mixture and toss well until everything is evenly coated.
- Step 4: Serve the coleslaw immediately for the freshest flavor, or chill it for 30 minutes to let the flavors meld.
Tips & Variations
- For a spicier kick, use a whole jalapeno or add a pinch of cayenne pepper to the dressing.
- If fresh corn isn’t available, thawed frozen corn can be a good substitute.
- To make this coleslaw dairy-free, use a vegan mayonnaise option.
- Add shredded carrots or red bell pepper for extra color and sweetness.
Storage
Store any leftover coleslaw in an airtight container in the refrigerator for up to 2 days. Stir before serving again, as some liquid may separate. This coleslaw is best enjoyed fresh and may lose some crispness if stored too long.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this coleslaw ahead of time?
Yes, you can prepare it a few hours in advance and refrigerate it, but for the best texture and flavor, toss the dressing just before serving if possible.
How spicy is this coleslaw?
The spice level is mild thanks to using only half a jalapeno. You can adjust the amount or remove the seeds to reduce heat, or leave them in for more kick.
PrintJalapeno Corn Coleslaw Recipe
A refreshing and zesty Jalapeno Corn Coleslaw combining crisp shredded cabbage, sweet fresh corn, and the bright heat of jalapeno peppers, all tossed in a creamy, tangy dressing made with mayonnaise, lime juice, and Dijon mustard. Perfect as a side dish for barbecues, tacos, or summer picnics.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 8 cups shredded Napa or green cabbage
- 3 ears fresh corn (about 2 cups worth)
- 1/2 large jalapeno, minced (about 1/4 cup)
- 1/2 bunch fresh cilantro, chopped small (about 1/2 cup)
- 2 green onions, sliced thin (about 1/4 cup)
Dressing
- 3/4 cup mayonnaise
- 3 tablespoons sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lime juice
- 1 teaspoon celery seeds
- 1/2 teaspoon kosher salt
Instructions
- Prepare the vegetables: Combine the shredded cabbage, fresh corn kernels (cut from the cob), minced jalapeno, chopped cilantro, and sliced green onions in a large mixing bowl to create the base of the coleslaw.
- Make the dressing: In a smaller bowl or large measuring cup, whisk together the mayonnaise, sugar, Dijon mustard, fresh lime juice, celery seeds, and kosher salt until smooth and well combined.
- Toss the coleslaw: Pour the prepared dressing over the cabbage mixture. Toss everything well to evenly coat the vegetables with the dressing.
- Serve: The coleslaw can be served immediately for fresh, crisp flavor or chilled briefly in the refrigerator to meld the flavors before serving.
Notes
- For a spicier kick, include more jalapeno or add some seeds when mincing.
- Substitute mayonnaise with Greek yogurt for a lighter dressing option.
- Fresh corn is preferable for the best texture, but frozen corn (thawed) can be used in a pinch.
- Letting the coleslaw sit for 15-30 minutes before serving allows the flavors to meld nicely.
- This coleslaw pairs exceptionally well with grilled meats or as a topping for tacos and sandwiches.
Keywords: Jalapeno coleslaw, corn coleslaw, fresh coleslaw recipe, creamy coleslaw, summer side dish, spicy coleslaw, barbecue side dish
