I like making this Jalapeño Corn Coleslaw when I want a crunchy, refreshing side dish with a little kick. The combination of crisp cabbage, sweet corn, and spicy jalapeños creates a bold and flavorful slaw that stands out.
Why You’ll Love This Recipe
I love how this coleslaw balances creamy, sweet, and spicy flavors all at once. It’s quick to prepare and pairs well with so many meals. I also enjoy how the texture stays crisp and satisfying, making it perfect for gatherings or everyday meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- green cabbage, shredded
- red cabbage, shredded (optional)
- corn kernels (fresh, canned, or frozen)
- jalapeño, finely chopped
- carrots, shredded
- mayonnaise
- sour cream or Greek yogurt
- lime juice
- honey or sugar
- salt
- black pepper
- fresh cilantro (optional)
Directions
I start by combining the shredded cabbage, corn, jalapeño, and carrots in a large bowl.
In a separate bowl, I whisk together mayonnaise, sour cream or yogurt, lime juice, honey, salt, and pepper until smooth.
I pour the dressing over the cabbage mixture and toss everything until well coated.
I let the coleslaw chill in the refrigerator for at least 30 minutes so the flavors can develop.
Before serving, I sprinkle fresh cilantro on top if I like.
Servings and timing
I usually get about 4–6 servings from this recipe.
Preparation time: 15 minutes
Chilling time: 30 minutes
Total time: about 45 minutes
Variations
I sometimes add diced bell peppers for extra color and sweetness. When I want more heat, I include an extra jalapeño or a pinch of chili flakes. I also like using a vinegar-based dressing instead of creamy for a lighter version.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I give it a quick stir before serving. I don’t reheat this dish since it’s best enjoyed cold.
FAQs
How spicy is this coleslaw?
I control the heat by adjusting the amount of jalapeño and removing the seeds if needed.
Can I use canned corn?
Yes, I drain it well before adding it to the salad.
Can I make this ahead of time?
Yes, I prepare it a few hours in advance for better flavor.
What dishes pair well with this?
I like serving it with grilled meats, tacos, or sandwiches.
Can I make it dairy-free?
Yes, I use dairy-free alternatives for the dressing ingredients.
Conclusion
I find this Jalapeño Corn Coleslaw to be a fresh, crunchy, and flavorful side dish that adds a bit of spice to any meal. It’s easy to make, versatile, and always a hit when I serve it.
Print
Jalapeno Corn Coleslaw
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A crunchy, refreshing coleslaw with sweet corn and a spicy jalapeño kick, balanced by a creamy, tangy dressing.
Ingredients
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded (optional)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 1 cup carrots, shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp lime juice
- 1 tbsp honey or sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- In a large bowl, combine shredded green cabbage, red cabbage, corn, jalapeño, and carrots.
- In a separate bowl, whisk together mayonnaise, sour cream or yogurt, lime juice, honey, salt, and black pepper until smooth.
- Pour the dressing over the cabbage mixture and toss until everything is well coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to develop.
- Before serving, sprinkle fresh cilantro on top if desired and toss lightly.
Notes
- Adjust jalapeño quantity to control spice level.
- Drain canned corn thoroughly before use.
- Can be made a few hours ahead for better flavor.
- Use Greek yogurt instead of sour cream for a lighter option.
- Try adding diced bell peppers for extra color and sweetness.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
