When I first made this Jalapeno Corn Coleslaw, it instantly became one of those dishes I couldn’t stop coming back to. I remember putting it together on a warm summer day when I wanted something refreshing, yet still bold and exciting. The sweetness of fresh corn mixed with the crunch of cabbage, paired with the subtle heat of jalapeno, gave me the perfect balance. It was the kind of salad that worked just as well for a casual family lunch as it did for a weekend barbecue with friends. Every bite carried a mix of creamy, crunchy, and spicy flavors, and I knew right away it was going to be a keeper in my kitchen.
Why You’ll Love This Recipe
This Jalapeno Corn Coleslaw isn’t your average coleslaw. The creamy dressing hugs every shred of cabbage, while the corn adds pops of natural sweetness. The jalapeno brings a touch of heat without being overwhelming, making it perfect for those who enjoy a little spice in their meals. On top of that, the lime juice and mustard add brightness and tang, keeping the salad lively and fresh. Whether you serve it as a side or tuck it into tacos and sandwiches, it will always bring excitement to the table.
Versatile
One of my favorite things about this recipe is its versatility. You can pair it with grilled chicken, burgers, tacos, or even enjoy it as a light standalone dish. It works for summer cookouts, holiday dinners, and weeknight meals. Plus, it’s great for making ahead of time since the flavors deepen as it rests.
Budget-Friendly
This coleslaw is also incredibly budget-friendly. With simple ingredients like cabbage, corn, jalapeno, and a few pantry staples for the dressing, you can feed a crowd without spending much. It proves that you don’t need fancy or expensive items to create something flavorful and satisfying.
Ingredients for Jalapeno Corn Coleslaw
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8 cups shredded Napa or green cabbage
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3 ears fresh corn (about 2 cups worth)
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1/2 large jalapeno, minced (about 1/4 cups worth)
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1/2 bunch fresh cilantro, chopped small (about 1/2 cups worth)
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2 green onions, sliced thin (about 1/4 cups worth)
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3/4 cup mayonnaise
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3 tablespoons sugar
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2 tablespoons Dijon mustard
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2 tablespoons fresh lime juice
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1 teaspoon celery seeds
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1/2 teaspoon kosher salt
How to Make Jalapeno Corn Coleslaw
Making Jalapeno Corn Coleslaw is surprisingly easy, yet it delivers bold flavors that taste like you spent much more time in the kitchen. When I first tried preparing it, I was amazed at how quickly it came together. The process requires no cooking, only a bit of chopping and mixing. That’s why I love turning to this recipe whenever I need a quick side dish that feels special but doesn’t take up much time.
Step-by-Step Instructions for Making
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Prepare the Vegetables: Start by shredding your cabbage into thin strips. Place the cabbage in a large mixing bowl. Cut the kernels off three ears of fresh corn and add them to the bowl. Next, mince half a large jalapeno into very small pieces. Chop the cilantro finely and slice the green onions into thin rings. Add all these prepared vegetables into the bowl with the cabbage.
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Make the Dressing: In a separate small bowl or a large measuring cup, whisk together the mayonnaise, sugar, Dijon mustard, lime juice, celery seeds, and kosher salt. Keep whisking until the mixture becomes smooth and creamy with no lumps of sugar left.
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Combine the Mixture: Pour the prepared dressing over the bowl of cabbage, corn, jalapeno, cilantro, and green onions. Toss everything together using two large spoons until the vegetables are fully coated in the dressing. Make sure every bite will have a balance of creaminess, crunch, and spice.
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Serve the Coleslaw: Once mixed, the coleslaw is ready to serve immediately. You can also refrigerate it for about 20–30 minutes before serving if you want the flavors to meld even more.
Quick and Easy
What makes this coleslaw stand out is just how quick it is to prepare. In less than 15 minutes, you’ll have a bowl of fresh and creamy salad ready for the table. There’s no cooking involved, which makes it perfect for busy days when you don’t want to turn on the stove.
Customizable
This recipe is also very customizable. You can adjust the heat by using more or less jalapeno depending on your preference. If you like it extra tangy, add a splash more lime juice. For a creamier texture, stir in a little extra mayonnaise. You can even swap Napa cabbage for green cabbage, depending on what you have available.
Crowd-Pleasing
Every time I’ve served this Jalapeno Corn Coleslaw, it has disappeared quickly. The mix of creamy, spicy, and fresh flavors appeals to everyone, and it always adds something special to the meal. It’s a great choice for family dinners, parties, or potlucks because it complements so many dishes.
FAQs
Can I make Jalapeno Corn Coleslaw ahead of time?
Yes, you can prepare it a few hours in advance. In fact, letting it chill helps the flavors develop even more. However, for the best crunch, avoid making it more than a day ahead.Can I use frozen or canned corn instead of fresh?
Absolutely. Fresh corn gives the best flavor, but frozen or canned corn will still work well. If using frozen, thaw it first. If using canned, drain it thoroughly before mixing.How spicy is this coleslaw?
The spice level depends on how much jalapeno you add. With half a jalapeno, it’s mildly spicy. You can remove the seeds to reduce heat or add more for extra kick.Is there a way to make it lighter?
Yes. You can replace part of the mayonnaise with Greek yogurt for a lighter, tangier dressing. It will still be creamy but lower in fat.What dishes go well with Jalapeno Corn Coleslaw?
This coleslaw pairs beautifully with grilled meats, sandwiches, tacos, and burgers. It also works well as a fresh side for picnics and barbecues.How long does it last in the fridge?
Stored in an airtight container, it will stay fresh for up to two days. After that, the cabbage starts to lose its crunch.
Jalapeno Corn Coleslaw
Jalapeno Corn Coleslaw is a creamy, crunchy, and slightly spicy salad that comes together quickly with fresh ingredients. Perfect for barbecues, family dinners, or as a topping for tacos and sandwiches, this recipe combines sweet corn, crisp cabbage, and a zesty dressing for a refreshing bite.
- Total Time: 10 minutes
- Yield: 6 servings 1x
Ingredients
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8 cups shredded Napa or green cabbage
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3 ears fresh corn (about 2 cups worth)
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1/2 large jalapeno, minced (about 1/4 cups worth)
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1/2 bunch fresh cilantro, chopped small (about 1/2 cups worth)
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2 green onions, sliced thin (about 1/4 cups worth)
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3/4 cup mayonnaise
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3 tablespoons sugar
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2 tablespoons Dijon mustard
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2 tablespoons fresh lime juice
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1 teaspoon celery seeds
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1/2 teaspoon kosher salt
Instructions
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Shred the Napa or green cabbage into thin strips and place in a large mixing bowl.
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Cut the kernels off three ears of fresh corn. Add them to the bowl with the cabbage.
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Mince half a large jalapeno into very small pieces. Chop the cilantro finely and slice the green onions thin. Add these to the bowl.
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In a separate bowl or large measuring cup, whisk together mayonnaise, sugar, Dijon mustard, fresh lime juice, celery seeds, and kosher salt. Continue whisking until the mixture is smooth and well blended.
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Pour the dressing over the cabbage, corn, jalapeno, cilantro, and green onions.
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Toss the mixture well with two large spoons until the vegetables are fully coated.
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Serve immediately for maximum crunch or chill for 20–30 minutes to allow the flavors to meld.
Notes
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For less heat, remove the seeds from the jalapeno before mincing.
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If fresh corn is unavailable, you can substitute frozen (thawed) or canned (drained) corn.
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For a lighter version, swap half the mayonnaise with Greek yogurt.
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This coleslaw tastes best when served the same day.
- Prep Time: 10 minutes
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