Why You’ll Love This Recipe
Jalapeño Corn Coleslaw is a fresh, vibrant twist on classic coleslaw that brings together crisp vegetables, sweet corn, and a gentle kick of heat. It is creamy without being heavy, refreshing yet bold, and incredibly versatile. I first made this slaw as a side for grilled chicken, and it immediately stole the spotlight. The sweetness of the corn balances beautifully with the spice of jalapeño, while the creamy dressing ties everything together with just the right amount of tang. This coleslaw is ideal for barbecues, potlucks, tacos, or weeknight dinners when you want something bright and crunchy on the plate. It comes together quickly, requires no cooking, and actually tastes better after a short rest. If you enjoy side dishes that are simple but full of personality, this Jalapeño Corn Coleslaw is one you will keep coming back to.
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Jalapeño Corn Coleslaw: Crisp, Creamy, and Perfectly Spicy
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A fresh and zesty coleslaw made with crunchy cabbage, sweet corn, and spicy jalapeño tossed in a creamy, tangy dressing.
Ingredients
- 3 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup sweet corn kernels (fresh, canned, or thawed frozen)
- 1 jalapeño, finely diced (seeds removed for less heat)
- 1/4 cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice
- 1 tsp sugar or honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- In a large bowl, combine green cabbage, red cabbage, corn, and diced jalapeño.
- In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, lime juice, sugar, salt, and black pepper.
- Pour dressing over the cabbage mixture.
- Toss well until everything is evenly coated.
- Fold in chopped cilantro if using.
- Cover and refrigerate for at least 20 minutes before serving to allow flavors to meld.
Notes
- Adjust jalapeño amount to control spice level.
- Great as a side for BBQ, tacos, or grilled meats.
- Best enjoyed within 24 hours for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ingredients Breakdown
Green cabbage forms the crisp base of the slaw and provides structure and crunch.
Corn adds natural sweetness and juiciness, balancing the heat from the jalapeño.
Carrots bring color, mild sweetness, and extra crunch to the mix.
Jalapeño peppers provide heat and freshness. Removing the seeds keeps the spice level balanced.
Green onions add a mild onion flavor and brightness without overpowering the slaw.
Mayonnaise creates a creamy, smooth dressing that coats the vegetables evenly.
Sour cream adds tang and lightness, preventing the dressing from feeling too heavy.
Lime juice brightens the entire dish and balances the creamy elements.
Salt enhances flavor and draws out moisture from the vegetables.
Black pepper adds subtle warmth and depth.
Optional sugar or honey balances acidity if needed.
Optional cilantro adds a fresh, herbaceous finish.
Directions
Step-by-Step Cooking Instructions
Begin by shredding the cabbage finely and placing it in a large mixing bowl. Add the corn, shredded carrots, finely diced jalapeño, and sliced green onions. Toss gently to distribute everything evenly.
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, salt, black pepper, and optional sugar or honey until smooth and well combined.
Pour the dressing over the vegetables and toss until everything is evenly coated. Taste and adjust seasoning as needed, adding more lime juice or salt if desired.
Cover the bowl and refrigerate the coleslaw for at least 20 minutes before serving. This resting time allows the flavors to meld and the cabbage to soften slightly.
Just before serving, garnish with chopped cilantro if using and give the slaw a final toss.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 4 to 6 people. Preparation takes about 15 minutes, with an optional chilling time of 20 to 30 minutes.
Storage/reheating
Store Jalapeño Corn Coleslaw in an airtight container in the refrigerator for up to two days. Stir before serving. This dish is served cold and does not require reheating.
Variations and Customizations
This coleslaw is easy to adapt. For a lighter version, replace some of the mayonnaise with Greek yogurt. I tested this swap, and it added extra tang while keeping the slaw creamy.
You can adjust the heat level by using more or less jalapeño, or by substituting with a milder pepper. For extra sweetness, roasted corn works beautifully and adds depth of flavor.
If you want a dairy-free version, use a plant-based mayonnaise and skip the sour cream, adding a bit more lime juice for balance. Thinly sliced red cabbage can replace green cabbage for added color and crunch.
This slaw also works well as a topping for tacos, burgers, or pulled chicken sandwiches.
Nutrition and Dietary Info
Jalapeño Corn Coleslaw is a vegetable-forward side dish that provides fiber, vitamins, and freshness. The creamy dressing adds richness, making this slaw satisfying while still feeling light and refreshing when enjoyed in moderation.
Expert Tips & Customizations
Control the Heat
Remove jalapeño seeds and membranes for a milder slaw.
Finely Shred Cabbage
Thinner shreds create a more tender, cohesive texture.
Rest Before Serving
Chilling briefly improves flavor and texture.
FAQs
Is this coleslaw very spicy?
It has mild heat, which can be adjusted easily.
Can I use frozen corn?
Yes, thaw and drain it well before using.
Can I make this ahead of time?
Yes, it tastes even better after a short rest.
What cabbage works best?
Green cabbage is classic, but red cabbage also works.
Can I add cheese?
Yes, crumbled cotija or feta works well.
Is this coleslaw kid-friendly?
Yes, reduce or omit jalapeño for milder flavor.
Can I use lemon instead of lime?
Yes, though lime pairs best with corn and jalapeño.
How do I keep it from getting watery?
Salt lightly and avoid overmixing.
Can I add other vegetables?
Yes, bell peppers or radishes add crunch.
What dishes pair well with this?
Grilled meats, tacos, and barbecue pair perfectly.
Conclusion
Jalapeño Corn Coleslaw is a crisp, creamy, and flavor-packed side dish that brings freshness and a touch of heat to any meal. Easy to prepare and endlessly versatile, it is a reliable recipe that brightens the table and complements a wide range of main dishes beautifully.
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