Description
This Jalapeño Corn Coleslaw is a vibrant and spicy side dish combining shredded green and purple cabbage with sweet corn and fresh jalapeños. Tossed in a tangy, creamy dressing made from mayonnaise, sour cream, apple cider vinegar, and lime juice, this slaw offers a refreshing crunch and a gentle kick of heat. Perfect for summer meals, it complements grilled meats, tacos, sandwiches, and barbecue, adding a zesty flair to any plate.
Ingredients
Scale
Vegetables
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage (optional)
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1–2 jalapeños, seeded and finely diced
- ¼ cup chopped fresh cilantro
Dressing
- ¼ cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon garlic powder
- Juice of ½ lime
- Salt and black pepper to taste
Instructions
- Prepare the Veggies: In a large bowl, combine the shredded green cabbage, purple cabbage if using, corn kernels, finely diced jalapeños, and chopped fresh cilantro to form the base of your coleslaw.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, apple cider vinegar, honey, garlic powder, lime juice, salt, and black pepper until the dressing is smooth and well combined.
- Toss the Slaw: Pour the dressing over the vegetable mixture and toss thoroughly until every component is evenly coated with the creamy, tangy dressing.
- Chill and Serve: Refrigerate the coleslaw for at least 15 to 30 minutes to allow the flavors to meld. Before serving, taste and adjust seasoning as needed for perfect balance.
Notes
- For a spicier kick, keep the jalapeño seeds in when dicing.
- This slaw pairs wonderfully with grilled meats, tacos, sandwiches, and barbecue dishes.
- Try substituting chipotle mayonnaise for the regular mayo to add a smoky flavor twist.
