Description
Jalapeño Corn Coleslaw is a zesty twist on the classic side dish, combining crisp cabbage, sweet corn, and spicy jalapeños in a creamy, tangy dressing. It’s the perfect accompaniment for barbecues, tacos, or sandwiches.
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage (optional)
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1–2 jalapeños, finely chopped (seeds removed for less heat)
- 1/4 cup chopped fresh cilantro
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon honey or sugar
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the green and purple cabbage, corn, jalapeños, and cilantro.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, lime juice, honey, garlic powder, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss until everything is well coated.
- Refrigerate for at least 20–30 minutes before serving to allow the flavors to meld.
- Give it a quick toss before serving and adjust seasoning if needed.
Notes
- For a lighter version, use Greek yogurt or a half mayo, half yogurt blend.
- Adjust the heat by adding more or fewer jalapeños, or include a bit of hot sauce.
- This slaw pairs especially well with grilled meats or fish tacos.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
Keywords: jalapeño corn coleslaw, spicy slaw, summer side dish, barbecue slaw, taco topping