Jalapeño Corn Coleslaw
A vibrant and bold side dish combining crunchy coleslaw with sweet corn and a spicy kick from jalapeños, perfect for summer barbecues.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 (14 oz / 400 g) bag of coleslaw mix (shredded cabbage and carrots)
- 1½ cups (250 g) corn kernels (fresh, canned, or thawed from frozen)
- ¼ cup (30 g) chopped green onions
- ¼ cup (60 g) chopped pickled jalapeños (adjust to taste)
- ¼ cup (60 ml) mayonnaise
- 1 tablespoon (15 ml) apple cider vinegar
- ½ teaspoon (2.5 g) kosher salt
- ¼ teaspoon (1 g) freshly ground black pepper
- 1 tablespoon (3 g) chopped fresh cilantro or parsley (optional)
Instructions
- Combine the coleslaw mix and corn kernels in a large bowl.
- Add the chopped green onions and jalapeños to the bowl.
- Whisk together the mayonnaise, apple cider vinegar, salt, and black pepper in a separate bowl.
- Pour the dressing over the coleslaw mixture and toss everything until well combined.
- If desired, sprinkle with fresh cilantro or parsley for added flavor.
- Cover the bowl and let it sit in the refrigerator for at least 30 minutes before serving.
Notes
Adjust jalapeños for spice preference; increase mayonnaise for creaminess.