Why Make This Recipe
Jalapeño Corn Coleslaw is a vibrant and flavorful dish that will elevate any meal. It combines the crunchiness of coleslaw with the sweetness of corn and the kick of jalapeños, creating a delicious balance of flavors. This recipe is perfect for summer barbecues, picnics, or just as a tasty side dish for any dinner. With its bold taste and colorful presentation, it’s sure to please a crowd!
How to Make Jalapeño Corn Coleslaw
Making Jalapeño Corn Coleslaw is quick and easy. You will mix fresh ingredients to create a crunchy and creamy salad that brings a punch of flavor to your table. Here’s how to do it:
Ingredients:
- 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)
Directions:
- In a large bowl, combine the coleslaw mix, corn, green onions, and chopped jalapeños.
- In a separate small bowl, mix the mayonnaise, apple cider vinegar, kosher salt, and black pepper until smooth.
- Pour the dressing over the cabbage mixture and toss well to coat.
- If desired, add the chopped cilantro or parsley and mix again.
- Refrigerate for about 30 minutes before serving to let the flavors meld.
How to Serve Jalapeño Corn Coleslaw
Serve Jalapeño Corn Coleslaw chilled as a side dish for grilled meats, sandwiches, or tacos. Its bright flavors complement a variety of main courses, making it a versatile addition to your meal.
How to Store Jalapeño Corn Coleslaw
Store any leftover coleslaw in an airtight container in the refrigerator. It will stay fresh for about 2 to 3 days. Keep in mind that the texture may change slightly as it sits, but the flavor will still be delicious.
Tips to Make Jalapeño Corn Coleslaw
- Adjust the amount of jalapeños based on your spice preference. If you like it milder, use less; if you love the heat, add more!
- For a creamier texture, you can add an extra tablespoon of mayonnaise.
- To enhance the corn flavor, consider using grilled corn for a smoky taste.
Variation
For a twist on the classic recipe, try adding diced bell peppers or shredded cheese. You can also replace the mayonnaise with Greek yogurt for a lighter option.
FAQs
Can I make Jalapeño Corn Coleslaw ahead of time?
Yes, you can make it a day ahead. Just store it in the fridge until you’re ready to serve.
Is there a vegetarian option for this recipe?
Absolutely! This recipe is already vegetarian. Just be sure your mayonnaise is egg-free if you prefer a vegan option.
How can I make it gluten-free?
All the ingredients are naturally gluten-free. Just make sure the mayonnaise you choose is labeled as gluten-free.
Jalapeño Corn Coleslaw
Ingredients
Main Ingredients
- 1 14 oz / 400 g bag of coleslaw mix (shredded cabbage and carrots)
- 1.5 cups corn kernels (fresh, canned, or thawed from frozen)
- 0.25 cup chopped green onions
- 0.25 cup chopped pickled jalapeños (adjust to taste)
- 0.25 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh cilantro or parsley (optional)
Instructions
Preparation
- In a large bowl, combine the coleslaw mix, corn, green onions, and chopped jalapeños.
- In a separate small bowl, mix the mayonnaise, apple cider vinegar, kosher salt, and black pepper until smooth.
- Pour the dressing over the cabbage mixture and toss well to coat.
- If desired, add the chopped cilantro or parsley and mix again.
- Refrigerate for about 30 minutes before serving to let the flavors meld.