Jalapeno Corn Coleslaw
Jalapeno Corn Coleslaw is a vibrant, crunchy, spicy-sweet side dish perfect for summer BBQs, tacos, grilled meats, or even on sandwiches. The combination of fresh corn, crisp cabbage, and spicy jalapenos in a creamy yet tangy dressing makes it a standout slaw with Southwestern flair.
Time Overview
Prep Time: 20 minutes
Cook Time (if using grilled corn): 10 minutes
Chill Time : 30 minutes
Total Time: 20–60 minutes
Ingredients
For the Slaw:
3 cups green cabbage, finely shredded (about ½ medium head)
1 cup purple cabbage, shredded (optional, for color)
1 ½ cups fresh or frozen corn (grilled corn adds a smoky flavor)
1 large carrot, julienned or shredded
1–2 fresh jalapenos, finely diced (seeds removed for less heat)
¼ cup red onion, thinly sliced
¼ cup fresh cilantro, chopped
For the Dressing:
½ cup mayonnaise (or Greek yogurt for a lighter option)
2 tablespoons apple cider vinegar
1 tablespoon lime juice
1 tablespoon honey or maple syrup
½ teaspoon ground cumin
½ teaspoon garlic powder
Salt and black pepper, to taste
Instructions
Prep the Vegetables:
Shred the green and purple cabbage finely using a sharp knife or mandolin.
Julienne the carrot or use a grater.
Thinly slice red onion and dice the jalapeños.
If using fresh corn, grill or pan-roast it first for 8–10 minutes, then cut it off the cob.
Mix the Dressing:
In a small bowl, whisk together mayonnaise, apple cider vinegar, lime juice, honey, cumin, garlic powder, salt, and pepper until smooth.
Assemble the Slaw:
In a large mixing bowl, combine cabbage, carrots, corn, jalapenos, red onion, and cilantro.
Pour the dressing over the veggies and toss until fully coated.
Chill (Optional but Recommended):
Refrigerate the coleslaw for at least 30 minutes to allow flavors to meld.
Serve:
Taste and adjust salt or lime juice before serving. Garnish with extra cilantro or lime wedges if desired.
Chef’s Notes & Tips
Spice Level: Control heat by adjusting the amount of jalapeno or removing the seeds and membranes.
Make it Creamier: Add a spoonful of sour cream to the dressing for extra richness.
Extra Crunch: Add a handful of toasted pepitas (pumpkin seeds) or crushed tortilla chips before serving.
Meal Prep: Can be made up to 1 day in advance; stir again before serving.
No mayo? Use Greek yogurt, sour cream, or a blend of both for a tangier, lighter option.
Serving Suggestions
As a topping for BBQ pulled pork sandwiches
As a side with grilled chicken or fish
Inside tacos or burritos
At a potluck or picnic with other salads
Frequently Asked Questions
Q: Can I make this slaw ahead of time?
A: Yes! It’s even better after chilling for a few hours. Store in an airtight container in the fridge for up to 2 days.
Q: How do I make it vegan?
A: Use vegan mayo and substitute maple syrup for honey.
Q: Can I use frozen corn?
A: Absolutely. Just thaw and drain it well. You can also roast it in a skillet for extra flavor.
Q: Can I omit the cilantro?
A: Yes—replace with parsley or leave it out if you’re not a fan.
Q: What if I don’t have lime juice?
A: You can use lemon juice or increase the vinegar slightly for tang.
Nutritional Information
Calories: 170
Fat: 12g
Saturated Fat: 2g
Carbohydrates: 14g
Fiber: 3g
Sugars: 6g
Protein: 2g
Sodium: 210mg
Vitamin C: 30% DV
Vitamin A: 60% DV