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Jalapeño Corn Coleslaw

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A bold and flavorful coleslaw with corn and jalapeños, perfect for summer cookouts.

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

  1. Prep your ingredients: Gather all your ingredients. Chop your pickled jalapeños and green onions, if you haven’t already. If you’re using fresh corn, grill or boil it first, then let it cool before cutting the kernels off the cob.
  2. Mix the dressing: In a medium bowl, combine the mayonnaise, apple cider vinegar, kosher salt, and freshly ground black pepper. Whisk until smooth and creamy!
  3. Combine the veggies: In a large mixing bowl, toss together the coleslaw mix, corn, green onions, and chopped jalapeños.
  4. Add the dressing: Pour your creamy dressing over the veggie mixture. Gently fold the dressing into the slaw using a spatula.
  5. Chill it out: Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Let it chill in the fridge for at least 30 minutes.
  6. Give it a final toss: Before serving, give the coleslaw a final toss to distribute the flavors.
  7. Serve and enjoy!: Scoop generous portions of coleslaw into bowls and pair it with grilled meats or tacos.

Notes

Feel free to adjust the spice level by increasing or decreasing the jalapeños. This coleslaw can be made a day in advance; just add the dressing before serving.

Nutrition

Keywords: coleslaw, side dish, summer salad, jalapeño, corn, barbecue

Find it online: https://sweetladle.com/jalapeno-corn-coleslaw-bold-flavorful/