Spicy Jalapeno Corn Coleslaw
This creamy, vibrant coleslaw combines fresh cabbage, sweet corn, and a kick of jalapeño, making it a refreshing side dish for your summer BBQs.
Ingredients
Coleslaw Base
- 1 bag Coleslaw Mix Crunchy base with a mix of cabbage.
- 1.5 cups Corn Kernels Fresh or frozen corn can be used.
- 3 stalks Chopped Green Onions Adds a mild onion flavor.
- 2 tablespoons Chopped Pickled Jalapeños Adjust based on spice preference.
- 1/4 cup Chopped Fresh Cilantro or Parsley Optional for added freshness.
Dressing
- 1 cup Mayonnaise Use dairy-free if preferred.
- 2 tablespoons Apple Cider Vinegar Balances sweetness.
- 1 teaspoon Kosher Salt Enhances overall flavor.
- 1/2 teaspoon Freshly Ground Black Pepper For gentle warmth.
Instructions
Preparation
- Gather all your ingredients on a clean countertop.
- Open the coleslaw mix bag and pour it into a large mixing bowl.
- Shuck fresh corn if using whole ears, and cut the kernels off the cob.
- Chop the green onions and pickled jalapeños.
- Finely chop fresh cilantro or parsley, if using.
Mixing
- In the mixing bowl with coleslaw mix, add the fresh corn kernels, chopped green onions, and chopped jalapeños.
- In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, kosher salt, and black pepper until smooth.
- Pour the dressing over the coleslaw mixture and gently toss until all ingredients are coated evenly.
- Let the coleslaw rest in the fridge for about 10–15 minutes.
Serving
- Give the coleslaw a final toss to refresh it.
- Transfer to a serving bowl, garnishing with extra cilantro or green onions if desired.
- Serve chilled as a side dish.
Notes
For crunchiness, add the dressing just before serving. Best if fresh corn is in season. Ideal for meal prep; store in airtight container for up to 3 days.