Zesty Jalapeño Corn Coleslaw
A creamy, crunchy, sweet-and-spicy coleslaw that pairs crisp cabbage with sweet corn and fiery jalapeño. Perfect for barbecues, tacos, and summer gatherings. Ready in minutes, better after chilling!
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
Adjust heat by keeping or removing jalapeño seeds. For extra texture, add dressing just before serving. Fresh grilled corn can be used in place of frozen for more flavor.