Description
This Jalapeno Corn Coleslaw is bold, zesty, and full of flavor. Crisp cabbage, sweet corn, and spicy pickled jalapeños are tossed in a creamy dressing for a vibrant side dish that’s anything but bland.
Ingredients
- 1 (14 oz / 400 g) bag coleslaw mix (shredded cabbage and carrots)
- 1 1/2 cups corn kernels (fresh, canned, 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 it well. If using frozen corn, thaw 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.
Notes
Add black beans for extra protein and texture.
Swap the mayonnaise with mashed avocado or plain yogurt for a lighter variation.
Use red cabbage or a tri-color slaw mix for deeper color and visual appeal.
Adjust the amount of jalapeños to control the heat level.