Jalapeno Corn Coleslaw Recipe

Introduction

This Jalapeno Corn Coleslaw brings a delightful twist to classic coleslaw with a spicy kick and sweet corn. It’s a refreshing, crunchy side dish perfect for barbecues, picnics, or any meal that needs a bit of zing.

Ingredients

• 1 (14 oz / 400 g) bag of coleslaw mix (shredded cabbage and carrots)
• 1½ cups (250 g) corn kernels (fresh, canned, or thawed from frozen)
• ¼ cup (30 g) chopped green onions
• ¼ cup (60 g) chopped pickled jalapeños (adjust to taste)
• ¼ cup (60 ml) mayonnaise
• 1 tablespoon (15 ml) apple cider vinegar
• ½ teaspoon (2.5 g) kosher salt
• ¼ teaspoon (1 g) freshly ground black pepper
• 1 tablespoon (3 g) chopped fresh cilantro or parsley (optional)

Instructions

1. Step 1: If you’re using canned corn, drain it well. If frozen, thaw and pat dry to avoid sogginess.
2. Step 2: In a large mixing bowl, combine the coleslaw mix, corn, green onions, and pickled jalapeños.
3. Step 3: In a small bowl, whisk together the mayonnaise, apple cider vinegar, salt, and pepper until smooth and creamy.
4. Step 4: Pour the dressing over the vegetables and toss well until everything is evenly coated.
5. Step 5: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Just before serving, add chopped herbs if using.

Tips & Variations

• For a milder version, reduce the amount of pickled jalapeños or substitute with mild banana peppers.
• Adding a teaspoon of honey to the dressing balances the tanginess and heat.
• Use fresh corn in season for extra sweetness and crunch.
• Try cilantro for a fresh, citrusy note or parsley for a milder herb flavor.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best eaten chilled, and if it sits too long, the vegetables may release extra liquid—just drain a bit if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coleslaw ahead of time?

Yes, it’s ideal to make the coleslaw at least 30 minutes before serving to allow the flavors to blend. You can prepare it up to a day in advance and refrigerate it nicely.

What can I substitute for mayonnaise?

You can use Greek yogurt for a lighter, tangier dressing or a vegan mayonnaise if you prefer a dairy-free option. Both will keep the creamy texture while changing the flavor slightly.

Jalapeno Corn Coleslaw Recipe

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★★★★★

4.9 from 88 reviews

Jalapeno Corn Coleslaw is a vibrant and tangy side dish that combines crunchy shredded cabbage and carrots with sweet corn and spicy pickled jalapeños. Tossed in a creamy, tangy dressing made from mayonnaise and apple cider vinegar, this coleslaw offers a perfect balance of flavors and textures. It’s a refreshing addition to any barbecue, picnic, or casual meal.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 (14 oz / 400 g) bag of coleslaw mix (shredded cabbage and carrots)
• 1½ cups (250 g) corn kernels (fresh, canned, or thawed from frozen)
• ¼ cup (30 g) chopped green onions
• ¼ cup (60 g) chopped pickled jalapeños (adjust to taste)

Dressing

• ¼ cup (60 ml) mayonnaise
• 1 tablespoon (15 ml) apple cider vinegar
• ½ teaspoon (2.5 g) kosher salt
• ¼ teaspoon (1 g) freshly ground black pepper

Optional Garnish

• 1 tablespoon (3 g) chopped fresh cilantro or parsley

Instructions

1. Prep Your Ingredients: Drain canned corn thoroughly or thaw and pat dry frozen corn to prevent sogginess. Prepare all vegetables by chopping green onions and pickled jalapeños.
2. Mix the Veggies: In a large mixing bowl, combine the coleslaw mix, corn kernels, chopped green onions, and pickled jalapeños ensuring even distribution.
3. Make the Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, kosher salt, and freshly ground black pepper until smooth and creamy, blending all flavors.
4. Toss It All Together: Pour the dressing over the vegetable mixture. Toss thoroughly so every ingredient is well coated with the dressing for balanced flavor.
5. Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. Just before serving, sprinkle chopped fresh cilantro or parsley if desired for a fresh herbal note.

Notes

• Adjust the amount of pickled jalapeños to control the spice level.
• For a lighter version, substitute mayonnaise with Greek yogurt or a vegan mayo alternative.
• Use fresh corn kernels if in season for the best sweetness and texture.
• Best served chilled to enhance flavors and maintain crispness of vegetables.
• Can be prepared a day ahead and stored in the refrigerator.

Keywords: jalapeno coleslaw, corn coleslaw, spicy coleslaw, no-cook side dish, summer salad, barbecue side