Description
This vibrant Jalapeño Corn Coleslaw is a refreshing and spicy twist on classic coleslaw. Featuring a crunchy mix of green and red cabbage, sweet corn, and a kick of fresh jalapeños, it is tossed in a creamy, tangy dressing made with mayonnaise, sour cream, and lime juice. Perfect as a chilled side dish or a flavorful topping for tacos, sandwiches, and burgers.
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 the 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 gently to distribute the ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, apple cider vinegar, lime juice, honey or sugar (if using), garlic powder, salt, and black pepper until smooth and well combined.
- Toss the Coleslaw: Pour the dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly with the creamy dressing.
- Chill to Blend Flavors: 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 cabbage to soften slightly.
- Serve: Serve chilled as a refreshing side dish or use it as a spicy, flavorful topping for tacos, pulled pork sandwiches, or burgers.
Notes
- You can adjust the number of jalapeños to control the heat level; removing seeds reduces spiciness.
- If fresh corn is unavailable, canned or frozen corn works well after draining or thawing.
- For a lighter option, substitute mayonnaise with Greek yogurt entirely.
- Make the coleslaw a few hours ahead for deeper flavor, but avoid making it more than 24 hours in advance to retain crunch.
- This coleslaw pairs excellently with barbecue dishes and Mexican-inspired meals.
