Introduction

This Jalapeño Corn Coleslaw is a vibrant, crunchy side dish with a spicy kick. Combining fresh cabbage, sweet corn, and tangy pickled jalapeños, it’s a perfect partner for summer barbecues or casual meals.

A white bowl filled with a colorful salad that has three main layers visible: bright yellow corn kernels, light green shredded cabbage mixed with some dark green leafy bits, and small pieces of purple onion, all mixed together in a creamy, light-colored dressing. The salad has a fresh, chunky texture with the corn and cabbage pieces clearly standing out. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 it well. If using frozen corn, thaw and pat dry to avoid sogginess.
Step 2: In a large mixing bowl, combine the coleslaw mix, corn kernels, chopped green onions, and pickled jalapeños.
Step 3: In a small bowl, whisk together the mayonnaise, apple cider vinegar, salt, and pepper until smooth and creamy.
Step 4: Pour the dressing over the vegetable mixture and toss well until everything is evenly coated.
Step 5: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
Step 6: Just before serving, add chopped cilantro or parsley if desired and toss gently.

Tips & Variations

Adjust the amount of pickled jalapeños to control the heat level according to your preference.
For a lighter version, substitute mayonnaise with Greek yogurt or a vegan mayo alternative.
Add diced red bell peppers or fresh corn roasted on the grill for extra sweetness and texture.
Use freshly squeezed lime juice instead of apple cider vinegar for a zesty flavor twist.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 2 days. Stir well before serving. This coleslaw is best enjoyed fresh but can be gently warmed to room temperature if preferred.

How to Serve

A close-up of a fresh mixed salad showing three main layers: the bottom layer is mostly shredded pale green cabbage with a soft, slightly curly texture, the middle layer contains bright yellow corn kernels scattered evenly, and the top layer features small thin carrot strips in light orange and fresh green cilantro leaves on top. The salad looks moist with a light dressing coating the vegetables evenly. The dish is presented in a white bowl on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coleslaw in advance?

Yes, it can be prepared up to a day in advance. Refrigerate it covered to allow the flavors to develop, but add fresh herbs just before serving for the best taste.

What if I don’t have pickled jalapeños?

You can substitute with fresh jalapeños for more heat or use banana peppers for a milder tangy flavor. Just adjust the quantity to suit your spice tolerance.

Jalapeno Corn Coleslaw Recipe

Print Recipe

★★★★★

5 from 148 reviews

A zesty and refreshing Jalapeño Corn Coleslaw featuring crunchy cabbage and carrots, sweet corn kernels, and a creamy, tangy dressing with a spicy kick from pickled jalapeños. Perfect as a side dish for barbecues, picnics, or as a topping for tacos and sandwiches.

Author: Maya
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

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 it thoroughly. For frozen corn, thaw completely and pat dry to prevent sogginess, ensuring the salad maintains a crisp texture.
Mix the Veggies: In a large mixing bowl, combine the coleslaw mix, corn kernels, chopped green onions, and chopped pickled jalapeños. This blend creates the vibrant base of the coleslaw with a balance of sweetness, crunch, and spicy heat.
Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, kosher salt, and freshly ground black pepper until the dressing is smooth and creamy, providing a tangy and rich complement to the vegetables.
Toss It All Together: Pour the dressing over the vegetable mixture and toss thoroughly until every ingredient is evenly coated with the creamy dressing, ensuring consistent flavor in every bite.
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 and the coleslaw to chill. Just before serving, stir in the chopped fresh cilantro or parsley if using, for a fresh herbaceous note.

Notes

Adjust the amount of pickled jalapeños to control the heat level in the coleslaw according to your preference.
If you prefer a lighter dressing, substitute half of the mayonnaise with Greek yogurt.
This coleslaw can be made a few hours ahead and stored in the refrigerator, but add fresh herbs just before serving to maintain their brightness.
Drain corn kernels well to avoid watery coleslaw.
Perfect served chilled as a side dish for grilled meats, sandwiches, or as a topping for tacos.

Keywords: jalapeno corn coleslaw, creamy coleslaw, spicy coleslaw, summer side dish, picnic salad, easy coleslaw recipe