Spicy Jalapeno Corn Coleslaw Recipe
Introduction
This Spicy Jalapeno Corn Coleslaw is a vibrant and flavorful twist on a classic side dish. With crunchy cabbage, sweet corn, and a zesty, creamy dressing, it’s perfect for barbecues and warm-weather meals. A little heat from fresh jalapeños makes it irresistibly tasty.
Ingredients
- 4 cups shredded green cabbage
- 2 fresh jalapeños, finely chopped (adjust to taste)
- 1 cup sweet corn (canned or frozen, drained)
- 1 cup grated carrots
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon honey (or maple syrup)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Step 1: Prepare the vegetables by shredding the green cabbage into thin strips. Grate the carrots and finely chop the jalapeños, removing seeds if you prefer less heat.
- Step 2: In a small bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper until smooth and creamy.
- Step 3: In a large mixing bowl, combine the shredded cabbage, grated carrots, chopped jalapeños, and sweet corn.
- Step 4: Pour the dressing over the vegetable mixture and gently fold until everything is evenly coated.
- Step 5: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to blend.
- Step 6: Before serving, toss the coleslaw again and garnish with extra jalapeño slices if desired. Enjoy!
Tips & Variations
- For a milder salad, remove the seeds and membranes from the jalapeños before chopping.
- Swap mayonnaise with Greek yogurt for a lighter dressing that adds extra tang.
- Add chopped fresh cilantro or green onions for an herbal boost.
- Use fresh corn in season for a more vibrant flavor and texture.
Storage
Store the coleslaw in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This salad is best enjoyed chilled but avoid freezing as the texture will suffer.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this coleslaw ahead of time?
Yes, it’s best made a few hours ahead or the day before to let the flavors meld. Just keep it refrigerated and give it a good toss before serving.
How spicy is this recipe?
The heat level depends on the amount and type of jalapeños used. Removing seeds will reduce spiciness. You can adjust the quantity of jalapeños to suit your taste.
PrintSpicy Jalapeno Corn Coleslaw Recipe
A vibrant and spicy jalapeno corn coleslaw featuring shredded green cabbage, sweet corn, and a creamy lime-honey dressing. Perfect as a refreshing side dish for barbecues or summer meals, with a balanced mix of heat, sweetness, and tanginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Vegetables
- 4 cups shredded green cabbage
- 1 cup sweet corn (canned or frozen, drained if canned)
- 1 cup grated carrots
- 2 fresh jalapeños, finely chopped (adjust to taste)
Dressing
- 1/2 cup mayonnaise (full-fat or Greek yogurt for a healthier option)
- 2 tablespoons fresh lime juice
- 1 tablespoon honey (or maple syrup as substitute)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the Vegetables: Shred the green cabbage into thin strips using a knife or mandoline. Grate the carrots finely and chop the jalapeños evenly for consistent spice in the coleslaw.
- Mix the Dressing: In a separate bowl, whisk together the mayonnaise, fresh lime juice, honey, salt, and pepper until the mixture is smooth, creamy, and well combined. This dressing offers a deliciously tangy and sweet flavor.
- Toss Everything Together: In a large mixing bowl, combine the shredded cabbage, grated carrots, chopped jalapeños, and sweet corn. Pour the prepared dressing over the mixture and gently fold everything together until all ingredients are coated evenly.
- Chill Before Serving: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This resting time allows the flavors to meld beautifully and the coleslaw to chill.
- Serve and Enjoy: Before serving, toss the coleslaw again to redistribute the dressing. Optionally, garnish with extra jalapeño slices for an added spicy touch. Serve chilled as a refreshing side dish to your meal.
Notes
- Adjust the number of jalapeños according to your preferred spice level.
- For a lighter option, substitute mayonnaise with Greek yogurt.
- Use fresh lime juice for the best bright and tangy flavor.
- This coleslaw can be made a day ahead; flavors improve after resting overnight.
- Drain canned corn thoroughly to avoid excess moisture in the salad.
Keywords: jalapeno coleslaw, spicy coleslaw, corn coleslaw, summer salad, barbecue side dish
