Print

Jalapeno Corn Coleslaw

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Jalapeno Corn Coleslaw is a vibrant, crunchy salad that combines the sweetness of fresh corn with the subtle heat of jalapenos, all tossed in a tangy, creamy dressing. It’s a fresh and flavorful side dish perfect for barbecues, picnics, or as a zesty accompaniment to any meal.

Ingredients

8 cups shredded Napa or green cabbage

3 ears fresh corn (about 2 cups worth)

½ large jalapeno, minced (about ¼ cup worth)

½ bunch fresh cilantro, chopped small (about ½ cup worth)

2 green onions, sliced thin (about ¼ cup worth)

3/4 cup mayonnaise

3 tablespoons sugar

2 tablespoons dijon mustard

2 tablespoons fresh lime juice

1 teaspoon celery seeds

1/2 teaspoon kosher salt

Instructions

  1. Shuck the corn and remove the kernels from the cobs. Set aside.
  2. In a large bowl, combine the shredded cabbage, corn kernels, minced jalapeno, chopped cilantro, and sliced green onions.
  3. In a separate smaller bowl, whisk together the mayonnaise, sugar, dijon mustard, lime juice, celery seeds, and kosher salt until smooth and well combined.
  4. Pour the dressing over the cabbage mixture and toss well to coat everything evenly.
  5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  6. Give it a final toss before serving and adjust seasoning if needed.

Notes

  • Adjust jalapeno quantity to control spice level; remove seeds for milder heat.
  • For a vegan option, substitute mayonnaise with vegan mayo or plant-based yogurt.
  • Add toasted pepitas or sunflower seeds for extra crunch.
  • Swap cilantro for parsley or basil for different herbal notes.
  • Use apple cider vinegar instead of lime juice for a different tang.
  • Store in an airtight container in the fridge up to 3 days; stir before serving.
  • Best served chilled; not recommended for reheating.

Nutrition

Find it online: http://recipesbyjanet.com/jalapeno-corn-coleslaw/