Jalapeno Corn Coleslaw Recipe
Introduction
If you’re tired of bland side dishes and want to add a bold twist, this Jalapeno Corn Coleslaw is the perfect choice. Creamy, crunchy, and with just the right amount of spice, it’s a flavorful upgrade on classic coleslaw. Ideal for barbecues, cookouts, or everyday meals, it uses simple pantry staples to deliver a fresh, vibrant side.
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
- Step 1: If using canned corn, drain well. If frozen, thaw and pat dry to remove excess moisture.
- Step 2: In a large bowl, combine the coleslaw mix, corn, green onions, and pickled jalapeños.
- Step 3: In a small bowl, whisk together mayonnaise, apple cider vinegar, salt, and pepper until smooth and creamy.
- Step 4: Pour the dressing over the vegetable mixture and toss gently until everything is evenly coated.
- Step 5: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, stir in chopped herbs if using.
Tips & Variations
- Add black beans for extra protein and texture.
- Swap mayonnaise for avocado or Greek yogurt to lighten the dressing.
- Use red cabbage for a deeper, more colorful slaw.
- Add diced mango or pineapple for a sweet and spicy contrast.
- Replace pickled jalapeños with fresh ones to increase heat intensity.
Storage
Store the coleslaw in an airtight container in the refrigerator for up to 3 days. Stir well before serving and adjust seasoning with a splash of vinegar or salt if needed. Best enjoyed chilled and fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh jalapeños instead of pickled?
Yes, but fresh jalapeños are spicier and less tangy than pickled ones. Use them sparingly if you prefer milder heat.
Can I make this dairy-free?
Absolutely. Use a dairy-free mayonnaise or a plant-based alternative to keep the coleslaw dairy-free without sacrificing creaminess.
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Jalapeno Corn Coleslaw Recipe
- Total Time: 40 minutes (including chilling time)
- Yield: 6 servings 1x
Description
Jalapeno Corn Coleslaw is a bold and flavorful twist on the classic coleslaw, combining crunchy shredded cabbage and carrots with sweet corn, tangy pickled jalapeños, and a creamy dressing. Perfect as a spicy, fresh side dish for cookouts, barbecues, or year-round meals, this coleslaw balances sweet and spicy notes with a refreshing crunch that’s both easy to prepare and crowd-pleasing.
Ingredients
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)
- 1 tablespoon (3 g) chopped fresh cilantro or parsley (optional)
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
Instructions
- Prep Your Ingredients: If using canned corn, drain well. If frozen, thaw thoroughly and pat dry with paper towels to prevent sogginess.
- Mix the Veggies: In a large mixing bowl, combine the coleslaw mix, corn kernels, chopped green onions, and chopped pickled jalapeños.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, kosher salt, and freshly ground black pepper until smooth and creamy.
- Toss It All Together: Pour the dressing over the vegetable mixture and toss gently but thoroughly until all ingredients are evenly coated.
- 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 with chopped fresh cilantro or parsley if desired.
Notes
- Add black beans for extra protein and texture.
- Swap the mayonnaise with avocado or Greek yogurt for a lighter or dairy-free option.
- Use red cabbage instead of green for a deeper color and richer flavor.
- Try adding mango or pineapple to introduce a sweet-spicy balance.
- If you prefer more heat, substitute pickled jalapeños with fresh jalapeños, but use sparingly.
- Do not overdress to avoid sogginess; adjust dressing after chilling if needed.
- Ensure corn is well drained or dried after thawing to maintain crunch.
- Allow the slaw to chill for the recommended time to enhance flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Keywords: jalapeno corn coleslaw, spicy coleslaw, summer side dish, cookout side dish, barbecue side, tangy coleslaw, creamy slaw, pickled jalapeños, corn salad
