Introduction

This Jalapeno Corn Coleslaw is a bold and flavorful twist on a classic side dish. Combining crunchy cabbage, sweet corn, and spicy pickled jalapeños, it’s perfect for barbecues, picnics, or as a refreshing accompaniment to any meal.

The image shows a creamy corn salad in a white bowl placed on a white marbled surface. The salad has three main layers mixed together: bright yellow corn kernels, small white cabbage pieces with a soft texture, and thin green slices of jalapeño peppers, all coated in a smooth, light-colored creamy dressing. Small bits of cilantro leaves are scattered throughout, adding little green pops. The ingredients appear fresh and finely chopped, giving the salad a chunky but well-blended look. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: If using canned corn, drain it well. If using frozen corn, thaw completely and pat dry to prevent sogginess.
Step 2: In a large mixing bowl, combine the coleslaw mix, corn, green onions, and pickled jalapeños.
Step 3: In a small bowl, whisk together the mayonnaise, apple cider vinegar, kosher salt, and black pepper until the dressing is smooth and creamy.
Step 4: Pour the dressing over the vegetable mixture and toss well to coat everything evenly.
Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, sprinkle with chopped cilantro or parsley if desired.

Tips & Variations

Adjust the amount of pickled jalapeños to control the heat level based on your preference.
For a creamier texture, add a bit more mayonnaise or a spoonful of sour cream.
Use fresh corn kernels grilled or boiled for a sweeter, smokier flavor.
Try swapping the apple cider vinegar for lime juice for a citrusy twist.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 3 days. Stir well before serving as some liquid may settle. This coleslaw is best enjoyed chilled and does not reheat well.

How to Serve

A white bowl filled with a mixed salad made of three main visible layers: bright yellow corn kernels scattered throughout, finely shredded green cabbage leaves, and small pieces of purple onion mixed evenly, all coated in a creamy, pale yellow dressing giving a soft texture. The salad looks fresh with vibrant colors against the simple white bowl, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coleslaw ahead of time?

Yes, it’s even better after resting in the fridge for at least 30 minutes to blend the flavors. Just cover and chill until ready to serve.

Can I substitute pickled jalapeños with fresh ones?

You can, but pickled jalapeños add a tangy, slightly sweet flavor that fresh ones don’t provide. If using fresh, consider adding a splash of vinegar to maintain acidity.

Jalapeno Corn Coleslaw: Bold and Flavorful Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

This Jalapeno Corn Coleslaw is a bold and flavorful twist on traditional coleslaw, featuring a refreshing mix of shredded cabbage, carrots, sweet corn, and tangy pickled jalapeños. Tossed in a creamy, zesty dressing made with mayonnaise and apple cider vinegar, and garnished with fresh herbs, this side dish offers a perfect balance of heat and sweetness. Ideal for picnics, barbecues, or just as a vibrant side salad to brighten up any meal.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

1 (14 oz / 400 g) bag 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)
1 tablespoon (3 g) chopped fresh cilantro or parsley (optional)

Dressing

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

Instructions

Prep Your Ingredients: If you’re using canned corn, drain it well. If using frozen corn, thaw it thoroughly and pat dry to prevent sogginess in the coleslaw.
Mix the Veggies: In a large mixing bowl, combine the coleslaw mix, corn kernels, chopped green onions, and chopped pickled jalapeños. This forms the fresh vegetable base of the salad.
Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, kosher salt, and freshly ground black pepper until the mixture is smooth and creamy. This dressing adds zesty creaminess to the coleslaw.
Toss It All Together: Pour the prepared dressing over the vegetable mixture. Use a large spoon or tongs to toss everything thoroughly until all the ingredients are evenly coated with the dressing.
Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes. This chilling time allows the flavors to meld and intensify. Just before serving, stir in chopped fresh herbs such as cilantro or parsley if desired for an added fresh touch.

Notes

For best texture, ensure corn is well drained and dry to avoid soggy coleslaw.
Adjust the amount of pickled jalapeños according to your preferred spice level.
This coleslaw is best served chilled but can be kept refrigerated for up to 2 days.
Fresh herbs are optional but add a nice burst of freshness and color.
May substitute mayonnaise with a vegan mayo for a dairy-free version.

Keywords: jalapeno coleslaw, corn coleslaw, spicy coleslaw, creamy coleslaw, picnic side dish, barbecue side salad, easy coleslaw recipe