Introduction

This Spicy Jalapeno Corn Coleslaw is a vibrant and flavorful twist on a classic side dish. With crunchy cabbage, sweet corn, and a creamy, tangy dressing, it’s perfect for summer cookouts or to brighten up any meal. The fresh jalapeños add just the right amount of heat to keep things exciting.

A white bowl filled with a colorful salad made of three main layers: the bottom layer has small yellow corn kernels, mixed with chopped green leafy parts that look soft and fresh; the middle layer includes creamy white chunks mixed with finely shredded pale green cabbage, creating a slightly chunky and moist texture; the top layer is made of small bright yellow corn pieces and green onion slices with a few light red bits scattered throughout, all coated in a creamy dressing that glistens slightly in the light. The white bowl sits on a white marbled surface, and the photo is taken up close, showing the fresh and mixed textures clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups shredded green cabbage
2 jalapeños, finely chopped (adjust to taste)
1 cup sweet corn (canned or frozen, thawed)
1 cup grated carrots
1/2 cup mayonnaise (or Greek yogurt for a lighter option)
2 tablespoons fresh lime juice
1 tablespoon honey (or maple syrup)
Salt and pepper, to taste

Instructions

Step 1: Prepare the vegetables by shredding the green cabbage into thin strips, grating the carrots, and finely chopping the jalapeños.
Step 2: In a separate bowl, whisk together the mayonnaise, fresh lime juice, honey, salt, and pepper until the dressing is smooth and creamy.
Step 3: Combine the shredded cabbage, grated carrots, chopped jalapeños, and sweet corn in a large mixing bowl.
Step 4: Drizzle the dressing over the vegetable mixture and gently fold until everything is evenly coated.
Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Step 6: Before serving, give the coleslaw a quick toss and garnish with extra jalapeño slices if desired.

Tips & Variations

For a milder version, remove the seeds from the jalapeños before chopping to reduce the heat.
Substitute mayonnaise with Greek yogurt to make the coleslaw lighter and add a bit of tang.
Add chopped fresh cilantro for an extra layer of fresh flavor.
Use fresh corn cut from the cob when in season for the best sweetness and texture.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 2 days. It’s best eaten fresh as the cabbage may release water over time. Give it a good stir before serving again. Reheating is not recommended as this is a cold dish.

How to Serve

A close-up of a small white bowl filled with a creamy salad made of yellow corn kernels, shredded light green cabbage, and small pieces of dark green leafy herbs, all mixed with a white creamy dressing. The textures vary from soft creamy to crunchy pieces of vegetables. The bowl sits on a white marbled textured surface, showing a little bit of the bowl's smooth rim and the salad piled slightly over the rim. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coleslaw ahead of time?

Yes, you can prepare it a few hours ahead and refrigerate it. Just keep in mind that the cabbage may soften slightly, so for the best crunch, serve within the day.

What can I use if I don’t have jalapeños?

If jalapeños aren’t available, try substituting with a milder pepper like poblano or a pinch of cayenne pepper for heat. Adjust according to your taste preferences.

Spicy Jalapeno Corn Coleslaw Recipe

Print Recipe

★★★★★

4.6 from 54 reviews

A vibrant and spicy Jalapeno Corn Coleslaw featuring crunchy shredded green cabbage, sweet corn, and a creamy, tangy dressing with a hint of honey and lime. Perfect as a refreshing side dish with a spicy kick.

Author: Elias
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

4 cups shredded green cabbage (about half a medium head)
1 cup sweet corn (canned or frozen, drained)
1 cup grated carrots (about 2 medium carrots)
2 fresh jalapeños, finely chopped (adjust to taste)

Dressing

1/2 cup mayonnaise (full-fat or Greek yogurt for a healthier option)
2 tablespoons freshly squeezed lime juice
1 tablespoon honey (or maple syrup)
1/2 teaspoon salt, adjust to taste
1/4 teaspoon black pepper, adjust to taste

Optional Garnish

Extra jalapeño slices

Instructions

Prepare the Vegetables: Shred the green cabbage into thin strips using a knife or mandoline. Grate the carrots and finely chop the jalapeños to add a spicy kick.
Mix the Dressing: In a separate bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper until the mixture is smooth and creamy, creating a tangy yet sweet aroma.
Toss Everything Together: In a large mixing bowl, combine the shredded cabbage, grated carrots, chopped jalapeños, and sweet corn. Drizzle the dressing over the mix and gently fold everything together until the ingredients are evenly coated.
Chill Before Serving: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
Serve & Enjoy! Give the coleslaw a quick toss before serving and garnish with extra jalapeño slices if desired for an added spicy punch.

Notes

Adjust the number of jalapeños to control the spiciness according to your preference.
Using fresh lime juice is crucial for the bright and tangy flavor in the dressing.
For a healthier version, substitute mayonnaise with Greek yogurt.
Chilling the coleslaw enhances its flavor by allowing the ingredients to meld together.
Serve as a side dish with grilled meats, tacos, or as part of a picnic spread.

Keywords: jalapeno coleslaw, spicy coleslaw, corn coleslaw, jalapeno recipes, summer side dish, coleslaw recipe, spicy side dish