Jalapeno Corn Coleslaw Recipe
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.
- 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
Find it online: https://messykitchenmagic.com/jalapeno-corn-coleslaw-recipe/
