Description
This refreshing Jalapeño Corn Coleslaw combines crunchy green and red cabbage, sweet corn, and spicy jalapeños with a creamy, tangy dressing. Perfectly chilled and bursting with fresh flavors, it’s a versatile side dish that pairs wonderfully with tacos, pulled pork sandwiches, or burgers, adding a zesty crunch to any meal.
Ingredients
Scale
Vegetables
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 medium carrot, grated
- 1–2 jalapeños, finely chopped (seeds removed for less heat)
- 1/4 cup chopped fresh cilantro
Dressing
- 1/2 cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice
- 1 tsp honey or sugar (optional)
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Combine Vegetables: In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, corn kernels, grated carrot, finely chopped jalapeños, and chopped fresh cilantro. Mix thoroughly to distribute all the vegetables evenly.
- Prepare Dressing: In a separate small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, lime juice, honey (or sugar), garlic powder, salt, and black pepper until the dressing is smooth and well combined.
- Toss Together: Pour the dressing over the cabbage and vegetable mixture. Toss well to coat all ingredients evenly with the creamy dressing, ensuring every bite is flavorful.
- Chill: Cover the coleslaw and refrigerate for at least 30 minutes. This chilling step allows the flavors to meld beautifully and the cabbage to soften slightly, creating a harmonious taste and texture.
- Serve: Serve the jalapeño corn coleslaw chilled as a vibrant side dish or as a topping for tacos, pulled pork sandwiches, or burgers for an added spicy, sweet crunch.
Notes
- Remove jalapeño seeds to reduce heat if preferred.
- May substitute sour cream with Greek yogurt for a healthier option.
- Use fresh corn when in season for best flavor, but canned or frozen works well.
- For extra zest, add more lime juice or jalapeños to taste.
- Best served chilled but can be stored refrigerated up to 2 days for optimal freshness.
