This zesty Jalapeno Corn Coleslaw combines crisp cabbage with sweet corn kernels and spicy jalapeño for a refreshing side dish that’s perfect for barbecues, picnics, and potlucks. Ready in just minutes, this no-fuss slaw delivers a delicious balance of creamy, crunchy, sweet, and spicy in every bite!
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Takes just 10 minutes to prepare, then chill and serve!
- Make-Ahead Friendly – Actually tastes better when made a few hours or even a day ahead.
- Perfect Balance – The sweet corn and spicy jalapeño create an irresistible flavor combination that elevates ordinary coleslaw.
- Crowd-Pleaser – Works beautifully alongside anything from burgers to barbecue to fish tacos.
Ingredients
Coleslaw Mix – The convenient pre-shredded base that saves you chopping time.
Frozen Corn – Adds pops of sweetness and beautiful golden color throughout the slaw.
Mayonnaise – Creates the creamy base of our dressing.
Apple Cider Vinegar – Provides that tangy zip that makes coleslaw so refreshing.
Sugar – Just enough to balance the acidity and heat.
Jalapeño – Our star ingredient! Adds a wonderful kick that makes this slaw special.
Salt & Pepper – Simple seasonings that bring all the flavors together.
How to Make the Recipe
- Prep Your Vegetables – In a large bowl, combine your coleslaw mix and thawed corn. Give it a quick toss to mix them up. If you’re feeling adventurous, I sometimes add a handful of sliced green onions here for extra flavor and color!
- Make Your Dressing – In a smaller bowl, whisk together your mayonnaise, apple cider vinegar, sugar, minced jalapeño, salt, and pepper until smooth and well-combined. Take a little taste and adjust the seasonings if needed. Want more heat? Leave some of those jalapeño seeds in!
- Combine Everything – Pour that creamy, spicy dressing over your vegetable mixture and stir everything together until every piece is coated. Make sure to get down to the bottom of the bowl – nobody wants an undressed bite of slaw!
- Chill Time – This is the hardest part – waiting! Cover your bowl and refrigerate for at least 30 minutes, but honestly, an hour or two is even better. This resting time lets all those delicious flavors mingle and develop.
- Serve and Enjoy – Give it one final stir before serving to redistribute that yummy dressing.
Zesty Jalapeño Corn Coleslaw
Equipment
- Large mixing bowl
- Small bowl
- Whisk
- Measuring spoons
- Spoon or spatula for mixing
Ingredients
Base
- 1 bag coleslaw mix pre-shredded, about 14 oz
- 1 cup frozen corn thawed
- 2 green onions sliced, optional
Dressing
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 jalapeño minced, seeds removed for less heat
- salt and pepper to taste
Instructions
- In a large bowl, combine coleslaw mix and thawed corn. Add green onions if using and toss to mix.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, jalapeño, salt, and pepper until smooth.
- Pour dressing over the coleslaw mixture. Toss thoroughly until all ingredients are well coated.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend.
- Stir before serving. Optionally garnish with cilantro or extra jalapeño slices.
Notes
Pro Tips for Making the Recipe
- Heat Level Control – For milder slaw, remove all seeds and membranes from the jalapeño. For more heat, leave some seeds in or add an extra half jalapeño.
- Texture Tip – If you prefer a crunchier slaw, add the dressing just before serving. For a softer slaw with more developed flavor, dress it a few hours ahead.
- Corn Upgrade – In summer, use fresh corn cut from the cob (quickly blanched or grilled) for an amazing flavor boost!
- Dressing Consistency – If your slaw seems too dry after chilling, add an extra tablespoon of mayonnaise. If it’s too wet, stir in an extra handful of coleslaw mix.
How to Serve
This Jalapeño Corn Coleslaw is incredibly versatile! Serve it as:
- A side dish with barbecued ribs, grilled chicken, or burgers
- A topping for fish tacos or pulled pork sandwiches
- Part of a picnic spread with fried chicken and potato salad
- A refreshing counterpoint to spicy dishes
For an extra special touch, sprinkle with a few cilantro leaves and an additional minced jalapeño ring right before serving!
Make Ahead and Storage
Make Ahead
This slaw actually improves with a little time! You can make it up to 24 hours in advance – just keep it covered in the refrigerator. If making more than a few hours ahead, you might want to reserve a small amount of the dressing to stir in just before serving to refresh the consistency.
Storage
Leftover slaw will keep in an airtight container in the refrigerator for 2-3 days. The vegetables will soften over time, but the flavor remains delicious! Give it a good stir before serving again.
Freezing
I don’t recommend freezing this coleslaw as the mayonnaise-based dressing can separate and the vegetables will become mushy when thawed.
FAQs
Can I make this coleslaw healthier?
Absolutely! You can substitute plain Greek yogurt for half or all of the mayonnaise for a lighter version. You’ll get a tangier flavor and fewer calories. You might need to adjust the sugar slightly to balance the extra tang from the yogurt. Another option is using a light mayonnaise, though I find the full-fat version gives the best flavor and texture.
What can I add to make this coleslaw even more colorful and flavorful?
This recipe is wonderfully adaptable! Try adding shredded carrots, thinly sliced red bell pepper, or purple cabbage for extra color. For additional flavor, toss in some chopped cilantro, lime zest, or even a small amount of crumbled queso fresco. A sprinkle of cumin or chili powder in the dressing can also add a lovely southwestern flavor profile.
Is there a way to make this recipe dairy-free and vegan?
Yes! Simply substitute your favorite vegan mayonnaise in place of regular mayonnaise. Many brands make excellent plant-based versions that work beautifully in coleslaw. Everything else in the recipe is already plant-based, so it’s an easy swap to make this completely vegan-friendly without sacrificing the creamy texture.
How spicy is this coleslaw? I’m worried about the jalapeño.
The heat level is quite mild as written because we remove the seeds and membranes from the jalapeño, which is where most of the heat resides. The creamy dressing and sweet corn also help balance any spiciness. If you’re still concerned, start with half a jalapeño and taste the dressing before adding it to the slaw. You can always add more, but you can’t take it away! And if you love heat, feel free to leave some seeds in or even add a second jalapeño.