Description
This Jalapeno Corn Coleslaw is a bold and flavorful twist on the classic side dish, combining crunchy cabbage and carrots with sweet corn, spicy pickled jalapeños, and a creamy, tangy dressing. Perfect for adding a zesty kick to any meal, this easy-to-make coleslaw is a refreshing and vibrant addition to your table.
Ingredients
Scale
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
Optional
- 1 tablespoon (3 g) chopped fresh cilantro or parsley
Instructions
- Prep Your Ingredients: If you’re using canned corn, drain it well. If frozen, thaw and pat dry thoroughly to prevent sogginess in the coleslaw.
- Mix the Veggies: In a large mixing bowl, combine the shredded cabbage and carrots from the coleslaw mix with the corn kernels, chopped green onions, and pickled jalapeños, mixing them until evenly distributed.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, kosher salt, and freshly ground black pepper until the mixture is smooth and creamy.
- Toss It All Together: Pour the dressing over the mixed vegetables and toss thoroughly to ensure that every piece is evenly coated with the dressing for balanced flavor.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together. Just before serving, sprinkle chopped fresh cilantro or parsley on top if desired for added freshness and color.
Notes
- Drain canned corn well and pat frozen corn dry to avoid excess moisture in the coleslaw.
- Adjust the amount of pickled jalapeños depending on your preferred spice level.
- For a lighter version, substitute mayonnaise with Greek yogurt or a light mayo alternative.
- This coleslaw tastes best when chilled for at least 30 minutes to enhance flavor melding.
- Fresh herbs like cilantro or parsley add a bright finish but are optional.
