Description
This Jalapeño Corn Coleslaw is a vibrant and zesty twist on classic coleslaw, featuring a mix of green and red cabbage, sweet corn, crunchy carrot, and spicy jalapeños. Tossed in a creamy, tangy dressing with hints of lime and apple cider vinegar, this refreshing side is perfect for summer gatherings, BBQs, or as a flavorful topping for tacos and sandwiches.
Ingredients
Scale
Vegetables
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 medium carrot, grated
- 1–2 jalapeños, finely chopped (seeds removed for less heat)
- 1/4 cup chopped fresh cilantro
Dressing
- 1/2 cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice
- 1 tsp honey or sugar (optional)
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Combine Vegetables: In a large mixing bowl, add the shredded green cabbage, shredded red cabbage, corn kernels, grated carrot, finely chopped jalapeños, and chopped fresh cilantro. Mix them together evenly to create the base of the coleslaw.
- Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, apple cider vinegar, lime juice, honey (or sugar), garlic powder, salt, and black pepper until smooth and well combined.
- Toss with Dressing: Pour the prepared dressing over the cabbage and vegetable mixture. Toss everything thoroughly to coat all the ingredients evenly with the creamy dressing.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes. This resting time allows the flavors to meld and the vegetables to soak up the dressing.
- Serve: Serve the jalapeño corn coleslaw chilled. It is perfect as a fresh side dish or as a flavorful topping for tacos, pulled pork sandwiches, or burgers.
Notes
- Adjust the number of jalapeños to suit your preferred spice level. Removing the seeds reduces heat significantly.
- For a lighter version, use Greek yogurt instead of sour cream and a light or reduced-fat mayonnaise.
- Fresh corn provides the best texture and flavor, but canned or thawed frozen corn works well too.
- This coleslaw can be made a few hours ahead and stored covered in the refrigerator.
- For extra crunch, add chopped green onions or radishes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
