Jalapeno Corn Coleslaw: Quick, Crunchy, and Absolutely Delicious
If you’re tired of bland side dishes and looking to spice up your meals, this Jalapeno Corn Coleslaw is the answer. Packed with crisp cabbage, sweet corn, and zesty pickled jalapeños tossed in a creamy dressing, this bold and flavorful slaw is the perfect make-ahead side for barbecues, tacos, and weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Lunch
- Method: No Cook
- Cuisine: American
Ingredients
- 1 (14 ounce / 400 gram) bag coleslaw mix (shredded cabbage and carrots)
- 1 1/2 cups corn kernels (fresh, canned and drained, or thawed from frozen)
- 1/4 cup chopped green onions
- 1/4 cup chopped pickled jalapeños (adjust to taste)
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh cilantro or parsley (optional)
Instructions
1. If using canned corn, drain well. If using frozen corn, thaw completely and pat dry to prevent excess moisture.
2. In a large mixing bowl, combine the coleslaw mix, corn, green onions, and pickled jalapeños.
3. In a small bowl, whisk together the mayonnaise, apple cider vinegar, kosher salt, and black pepper until smooth and creamy.
4. Pour the dressing over the vegetable mixture and toss until everything is evenly coated.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Just before serving, sprinkle with chopped cilantro or parsley if desired. Serve chilled and enjoy.
Notes
Add black beans for extra protein and texture.
Swap the mayonnaise with mashed avocado or plain Greek yogurt for a lighter option.
Use red cabbage for a deeper, more vibrant color.
Adjust the amount of jalapeños depending on your preferred spice level.
Find it online: https://cookingwithramsay.com/jalapeno-corn-coleslaw/