Jalapeno Corn Coleslaw: Bold and Flavorful Recipe
Introduction
This Jalapeno Corn Coleslaw is a bold and flavorful twist on a classic side dish. Combining fresh corn, tangy pickled jalapeños, and a creamy dressing, it offers a perfect balance of heat and sweetness. It’s an easy recipe that livens up any meal with zest and crunch.
Ingredients
- 1 (14 oz / 400 g) bag of coleslaw mix (shredded cabbage and carrots)
- 1½ cups (250 g) corn kernels (fresh, canned, or thawed from frozen)
- ¼ cup (30 g) chopped green onions
- ¼ cup (60 g) chopped pickled jalapeños (adjust to taste)
- ¼ cup (60 ml) mayonnaise
- 1 tablespoon (15 ml) apple cider vinegar
- ½ teaspoon (2.5 g) kosher salt
- ¼ teaspoon (1 g) freshly ground black pepper
- 1 tablespoon (3 g) chopped fresh cilantro or parsley (optional)
Instructions
- Step 1: If you’re using canned corn, drain it well. If frozen, thaw and pat dry to avoid sogginess.
- Step 2: In a large mixing bowl, combine the coleslaw mix, corn, green onions, and pickled jalapeños.
- Step 3: In a small bowl, whisk together the mayonnaise, apple cider vinegar, salt, and pepper until smooth and creamy.
- Step 4: Pour the dressing over the vegetables and toss well until everything is evenly coated.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Just before serving, add chopped herbs if using.
Tips & Variations
- Adjust the amount of pickled jalapeños to control the spiciness according to your preference.
- For extra crunch, add chopped bell peppers or shredded radishes to the mix.
- Swap mayonnaise for Greek yogurt to lighten the dressing without losing creaminess.
- Fresh jalapeños can replace pickled ones if you prefer a fresher, less tangy heat.
Storage
Store the coleslaw covered in the refrigerator for up to 3 days. The flavors develop more overnight but the vegetables may soften slightly. Before serving leftovers, give it a good toss to redistribute the dressing. It is best served chilled and is not recommended for freezing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn for this recipe?
Yes, you can use frozen corn. Just make sure to thaw it completely and pat it dry to prevent excess moisture from making the coleslaw soggy.
How spicy is this coleslaw?
The spiciness depends on the amount and type of jalapeños used. Using pickled jalapeños adds a mild to moderate heat with tanginess, while fresh jalapeños will bring a sharper, fresher spice. You can adjust according to your taste.
PrintJalapeno Corn Coleslaw: Bold and Flavorful Recipe
This Jalapeno Corn Coleslaw is a bold and flavorful twist on classic coleslaw, featuring crunchy cabbage and carrots combined with sweet corn and spicy pickled jalapeños. The creamy mayonnaise and tangy apple cider vinegar dressing ties the fresh ingredients together perfectly, making it a perfect side dish for barbecues, picnics, or casual meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 (14 oz / 400 g) bag of coleslaw mix (shredded cabbage and carrots)
- 1½ cups (250 g) corn kernels (fresh, canned, or thawed from frozen)
- ¼ cup (30 g) chopped green onions
- ¼ cup (60 g) chopped pickled jalapeños (adjust to taste)
Dressing
- ¼ cup (60 ml) mayonnaise
- 1 tablespoon (15 ml) apple cider vinegar
- ½ teaspoon (2.5 g) kosher salt
- ¼ teaspoon (1 g) freshly ground black pepper
- 1 tablespoon (3 g) chopped fresh cilantro or parsley (optional)
Instructions
- Prep Your Ingredients: If you’re using canned corn, drain it well. If frozen, thaw and pat dry to avoid sogginess to ensure the coleslaw stays crisp and fresh.
- Mix the Veggies: In a large mixing bowl, combine the coleslaw mix, corn kernels, chopped green onions, and chopped pickled jalapeños to create the base of the coleslaw packed with texture and flavor.
- Make the Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, kosher salt, and freshly ground black pepper until smooth and creamy, providing a tangy and rich coating for the veggies.
- Toss It All Together: Pour the dressing over the vegetable mixture and toss well until everything is evenly coated with the dressing for a consistent flavor in every bite.
- Chill and Serve: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld beautifully. Just before serving, sprinkle the chopped fresh cilantro or parsley on top if using, for added freshness and color.
Notes
- Adjust the amount of pickled jalapeños based on your preferred spice level.
- Using fresh corn in season can add extra sweetness and crunch.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Chilling the coleslaw enhances flavor blending and texture.
- This coleslaw pairs well with grilled meats, tacos, or as a refreshing side for sandwiches.
Keywords: Jalapeno Corn Coleslaw, Spicy Coleslaw, Corn Salad, Summer Side Dish, Creamy Coleslaw Recipe
