jalapeno corn coleslaw
Get ready to meet your new favorite summer side dish. This jalapeno corn coleslaw is the perfect upgrade to the classic picnic staple, blending creamy, crunchy, sweet, and spicy flavors in every single bite. It’s incredibly easy to throw together and is always a huge hit at any barbecue or potluck.
The combination of fresh corn, a zesty lime dressing, and a subtle kick from the jalapeno makes this slaw absolutely unforgettable. It’s a refreshing and vibrant side that pairs perfectly with everything from grilled meats to tacos.
Why You’ll Love This Recipe
- Incredibly Fast: You can have this entire dish prepped and ready in just 10 minutes.
- Perfect Flavor Balance: It masterfully combines sweet corn, spicy jalapeno, tangy lime, and a rich, creamy dressing.
- Crowd-Pleaser: This is the ultimate side for potlucks, cookouts, and family dinners.
- Fresh & Vibrant: Made with crisp cabbage and fresh corn for a satisfying crunch.
- Easily Customizable: Adjust the spice level or add other veggies to make it your own.
- Make-Ahead Friendly: The dressing can be prepped in advance to save time.
Ingredients
Here is what you’ll need to gather to create this vibrant and flavorful coleslaw.
For the Slaw:
- 8 cups (about 800 g) shredded green or napa cabbage
- 2 cups (about 300 g) fresh corn kernels (from 3 ears)
- 1 jalapeno, seeded and finely minced
- ½ cup (15 g) chopped fresh cilantro
- 2 green onions, thinly sliced
For the Creamy Dressing:
- ¾ cup (170 g) mayonnaise
- 3 tablespoons (38 g) granulated sugar
- 2 tablespoons (30 g) Dijon mustard
- 2 tablespoons (30 ml) fresh lime juice
- 1 teaspoon (2 g) celery seeds
- ½ teaspoon (3 g) kosher salt
Ingredient Notes & Substitutions
Cabbage: Green cabbage provides a classic, sturdy crunch. For a slightly softer, more tender slaw, Napa cabbage is an excellent choice. You can also use a pre-shredded coleslaw mix to save time.
Corn: Fresh corn cut straight from the cob offers the best sweet flavor and pop. If fresh corn isn’t available, thawed frozen corn or drained canned corn will work in a pinch.
Jalapeno: The heat comes from the seeds and white membranes. For a milder slaw, be sure to remove them completely. If you love spice, leave a few seeds in or use a serrano pepper for an extra kick.
Mayonnaise: A good-quality, full-fat mayonnaise will give you the richest, creamiest dressing. For a lighter version, you can substitute half of the mayo with plain Greek yogurt.
Equipment
- Large mixing bowl
- Small bowl or liquid measuring cup
- Whisk
- Sharp knife
- Cutting board
How to Make
Step 1: Prep the Vegetables
Shred the cabbage, cut the corn kernels off the cob, finely mince the jalapeno, chop the cilantro, and slice the green onions.
Step 2: Combine Slaw Ingredients
In a large mixing bowl, add the shredded cabbage, corn, minced jalapeno, cilantro, and green onions. Toss them together lightly to distribute everything.
Step 3: Mix the Dressing
In a separate small bowl, whisk together the mayonnaise, sugar, Dijon mustard, fresh lime juice, celery seeds, and kosher salt until the mixture is smooth and well-combined.
Step 4: Dress the Slaw
Pour the prepared dressing over the cabbage mixture. Use tongs or a large spoon to toss everything together until the vegetables are evenly coated.
Step 5: Chill and Serve
For the best flavor, cover the bowl and chill the coleslaw in the refrigerator for at least 20-30 minutes before serving. This allows the flavors to meld together.
Pro Tips
- Chill Out: Letting the slaw rest in the fridge is key. It helps the cabbage soften slightly and absorb the delicious dressing.
- Make the Dressing Ahead: The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Just give it a quick whisk before using.
- Easy Corn Cutting: To cut corn off the cob without making a mess, place the cob upright in the center of a large bowl and slice downwards. The kernels will fall right into the bowl.
- Taste and Adjust: Before serving, give the slaw a final taste. You may want to add another pinch of salt or a squeeze of lime juice to brighten it up.
Serving Suggestions
This jalapeno corn coleslaw is the perfect companion for smoky, savory main dishes. Serve it alongside pulled pork sandwiches, grilled chicken breasts, juicy burgers, or flaky fish tacos. It’s a must-have side for any summer BBQ or picnic spread.
Storage & Reheating
Store any leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Keep in mind that the slaw will become softer and more watery the longer it sits. We don’t recommend freezing it. Give it a good stir before serving leftovers.
Variations & Substitutions
- Add Cheese: For a salty, creamy addition, stir in some crumbled cotija cheese or feta just before serving.
- Extra Veggies: Diced red bell pepper, shredded carrots, or thinly sliced jicama would add even more color and crunch.
- Protein Boost: Make it a light main course by adding shredded rotisserie chicken or a can of drained and rinsed black beans.
- Spice It Up: Add a pinch of cayenne pepper to the dressing or a dash of your favorite hot sauce for more heat.
Nutrition Information
This recipe makes approximately 6 servings. Each serving contains around 283 calories, 21 grams of fat, and 21 grams of carbohydrates. It’s a wonderfully creamy and crunchy side dish that brings a ton of fresh flavor to your plate.
FAQ
Can I make this coleslaw ahead of time?
Yes. You can prepare the dressing 2-3 days in advance. The slaw is best assembled a few hours before serving, but it can be made up to 24 hours ahead, though it will be less crunchy.
How do I make the slaw less spicy?
To control the heat, make sure to remove all the seeds and white ribs from the jalapeno before mincing it. For a very mild version, use only half a jalapeno.
Can I use frozen corn?
Absolutely. Just be sure to thaw the corn completely and pat it dry with a paper towel to remove excess moisture before adding it to the slaw.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just double-check that your brand of mayonnaise and Dijon mustard are certified gluten-free if you have a sensitivity.
What other herbs can I use besides cilantro?
If you’re not a fan of cilantro, fresh parsley or dill would also be delicious in this slaw.
Conclusion
This jalapeno corn coleslaw is a fresh, modern twist on a classic that is sure to become a new favorite. With its irresistible blend of flavors and satisfying crunch, it’s the perfect side dish to brighten up any meal. Enjoy
Recipe Card
jalapeno corn coleslaw
Ingredients
Equipment
Method
- Combine the cabbage, corn, jalapeno, cilantro, and onions in a large mixing bowl.
- In a smaller bowl or large measuring cup, whisk together the mayonnaise, sugar, mustard, lime juice, celery seeds, and kosher salt.
- Pour the dressing over the cabbage mixture and toss well to coat. Serve immediately.
