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Jalapeno Corn Coleslaw Recipe

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3.9 from 3 reviews

Jalapeno Corn Coleslaw is a vibrant and flavorful twist on the classic coleslaw, combining fresh shredded cabbage with sweet corn, spicy jalapeno, and a zesty cilantro-lime dressing. Perfectly creamy with a hint of heat, this coleslaw makes a refreshing side dish ideal for summer barbecues, picnics, or as a topping for sandwiches and tacos.

Ingredients

Vegetables

  • 8 cups shredded Napa or green cabbage
  • 3 ears fresh corn (about 2 cups kernels)
  • 1/2 large jalapeno, minced (about 1/4 cup)
  • 1/2 bunch fresh cilantro, chopped small (about 1/2 cup)
  • 2 green onions, sliced thin (about 1/4 cup)

Dressing

  • 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. Prepare the Vegetables: Combine the shredded cabbage, fresh corn kernels, minced jalapeno, chopped cilantro, and sliced green onions in a large mixing bowl. Toss gently to distribute the ingredients evenly.
  2. Make the Dressing: In a smaller bowl or a large measuring cup, whisk together the mayonnaise, sugar, Dijon mustard, fresh lime juice, celery seeds, and kosher salt until the mixture is smooth and well incorporated.
  3. Toss and Serve: Pour the prepared dressing over the cabbage mixture and toss thoroughly to coat all the vegetables evenly with the creamy dressing. Serve the coleslaw immediately for the freshest flavor and texture.

Notes

  • For a milder version, remove the seeds from the jalapeno before mincing.
  • Fresh corn can be substituted with frozen corn that has been thawed and drained.
  • This coleslaw is best served fresh but can be refrigerated for up to 24 hours; the cabbage may soften over time.
  • Adjust the sugar and lime juice according to taste for a sweeter or tangier dressing.
  • Use mayonnaise with reduced fat if you prefer a lighter version.

Find it online: https://recipeplenty.com/jalapeno-corn-coleslaw-recipe/