Jalapeno Corn Coleslaw is a fresh, crunchy side dish with just the right touch of heat. I first made this for a summer BBQ, and it quickly became the most-requested recipe of the season. The sweetness of fresh corn, the bright crunch of cabbage, and a little jalapeno kick make it irresistible.
Over time, it’s become a staple in our summer menus. It’s light yet full of flavor, and the combination of creamy dressing with crisp vegetables makes every bite refreshing. This slaw not only looks beautiful with all its vibrant colors, but it also delivers a great balance of flavors and textures.
This slaw is perfect for cookouts, tacos, pulled pork sandwiches, or anytime you want a zesty twist on a classic coleslaw. It comes together quickly and adds a vibrant splash of flavor and color to any plate. And the best part? It actually tastes better the next day, once the flavors have had time to meld.
Why You’ll Love Jalapeno Corn Coleslaw
- Fresh and crunchy: A bright, crisp texture in every bite.
- Balanced flavors: Sweet, tangy, creamy, and spicy all in one.
- Great for gatherings: Easy to make in big batches.
- Customizable heat: Adjust the jalapeno to your spice preference.
- Pairs with everything: Ideal with grilled meats, tacos, or burgers.
- Make-ahead friendly: Gets even better as it sits.
- Colorful and eye-catching: A beautiful addition to any table.
- Versatile base: Add avocado, radish, or bell peppers to mix things up.
Ingredients You’ll Need
For the Slaw:
- 8 cups shredded Napa or green cabbage
- 3 ears fresh corn (about 2 cups), kernels removed
- ½ large jalapeno, minced (about ¼ cup)
- ½ bunch fresh cilantro, finely chopped (about ½ cup)
- 2 green onions, thinly sliced (about ¼ cup)
For the Dressing:
- ¾ cup mayonnaise
- 3 tablespoons sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lime juice
- 1 teaspoon celery seeds
- ½ teaspoon kosher salt
Optional:
- ¼ teaspoon black pepper
- Dash of hot sauce for extra heat
Step-by-Step Instructions
- Prep the Vegetables:
- Shred the cabbage finely using a knife or mandoline.
- In a large mixing bowl, combine the shredded cabbage, fresh corn kernels, minced jalapeno, chopped cilantro, and green onions.
- Make the Dressing:
- In a separate bowl, whisk together the mayonnaise, sugar, Dijon mustard, lime juice, celery seeds, salt, and optional black pepper and hot sauce.
- Stir until the dressing is smooth and well mixed.
- Combine and Toss:
- Pour the dressing over the slaw mixture.
- Toss thoroughly until all ingredients are evenly coated with dressing.
- Taste and adjust salt, lime juice, or sweetness to your preference.
- Chill and Serve:
- Cover and refrigerate for at least 30 minutes, ideally 1–2 hours.
- Serve chilled, topped with extra cilantro or a lime wedge if desired.
Serving and Storage Tips
- Serving Suggestions: Serve with grilled chicken, pulled pork, burgers, fish tacos, or as part of a summer potluck.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Meal prep tip: Make it a day in advance for best flavor integration.
- Add crunch: Top with crushed tortilla chips or roasted sunflower seeds just before serving.
Helpful Notes
- Spice control: Remove seeds and ribs from the jalapeno for a milder heat. Want more heat? Add extra or include a pinch of cayenne.
- Corn options: Fresh is best, but you can substitute grilled corn, frozen corn (thawed), or canned corn (drained).
- Creaminess: For a richer texture, stir in a spoonful of sour cream or plain Greek yogurt.
- Vegan version: Swap the mayo for vegan mayonnaise and use agave syrup or maple syrup instead of sugar.
- Extra veggies: Add shredded carrots, diced red bell pepper, or sliced radish for variety.
Frequently Asked Questions
- Can I make this ahead of time?
Yes! This slaw benefits from some chilling time. Make it a few hours or even a day ahead for the best flavor. - Can I use bagged coleslaw mix?
Absolutely. It’s a convenient and time-saving alternative—just add the other fresh ingredients and the dressing. - How spicy is this slaw?
It has a mild to moderate heat. You can dial it up or down depending on your jalapeno and your tolerance. - Can I use canned corn?
Yes, drain it well first. Roasted canned corn can add a little smoky flavor too. - Is this gluten-free?
Yes! All ingredients are naturally gluten-free, but always double-check packaged items like mayonnaise.
Final Thoughts
Jalapeno Corn Coleslaw is a deliciously fresh and slightly spicy twist on a classic side dish. It’s crunchy, colorful, and full of flavor, making it a standout addition to any summer meal. Whether you’re serving burgers off the grill, building tacos, or prepping for a picnic, this slaw is sure to shine.
Easy to make, easy to love—this slaw is a refreshing way to bring a little zest to your table. Give it a try and watch it become a new favorite in your recipe collection!
Jalapeno Corn Coleslaw
Ingredients
Slaw:
- 8 cups shredded Napa or green cabbage
- 3 ears fresh corn about 2 cups, kernels removed
- ½ large jalapeno minced
- ½ bunch fresh cilantro finely chopped
- 2 green onions thinly sliced
Dressing:
- ¾ cup mayonnaise
- 3 tablespoon sugar
- 2 tablespoon Dijon mustard
- 2 tablespoon fresh lime juice
- 1 teaspoon celery seeds
- ½ teaspoon kosher salt
- Optional: ¼ teaspoon black pepper dash of hot sauce
Instructions
- Combine cabbage, corn, jalapeno, cilantro, and green onions in a bowl.
- In a separate bowl, whisk together all dressing ingredients until smooth.
- Pour dressing over slaw and toss well to coat.
- Chill for at least 30 minutes before serving.
- Garnish with extra cilantro or lime wedges if desired.
Notes
- Use grilled or canned corn if fresh isn't available.
- Adjust jalapeno and hot sauce for your spice level.
- Add radishes or red bell peppers for extra crunch.
- Vegan version: use vegan mayo and maple syrup.
- Great as a taco topping or burger side.
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