Bold Jalapeno Corn Coleslaw: A Zesty Summer Side (Print Version)
Bold Jalapeno Corn Coleslaw: Get a zesty kick! This creamy, crunchy, refreshing side is perfect for your BBQs & picnics. Easy to make!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Fresh Veggies & Kick
01 -
4 cups green cabbage, thinly shredded
02 -
2 cups red cabbage, thinly shredded
03 -
2 cups fresh or frozen (thawed) corn kernels
04 -
1-2 jalapeño peppers, finely diced (seeds removed for less heat)
05 -
1/4 cup red onion, very finely minced
06 -
1/4 cup fresh cilantro, chopped
→ Creamy Dressing Base
07 -
1/2 cup mayonnaise
08 -
1/4 cup sour cream (or plain Greek yogurt)
→ Flavor Enhancers
09 -
2 tablespoons fresh lime juice
10 -
1 teaspoon sugar (or maple syrup)
11 -
1/2 teaspoon salt, or to taste
12 -
1/4 teaspoon black pepper, or to taste
# Instructions:
01 -
First things first, let's get those veggies ready. Grab your green and red cabbage and shred them thinly. I usually use a sharp knife for this, but a mandoline makes it super quick if you have one (just be careful with your fingertips!). Then, dice your red onion and jalapeño pepper really fine. Remember to remove the seeds and membranes from the jalapeño if you want less heat. I always give the jalapeño a quick sniff test—some are surprisingly mild, others will clear your sinuses! Put all these into a large mixing bowl.
02 -
If you're using fresh corn, blanch it quickly in boiling water for about 2-3 minutes, then immediately plunge it into an ice bath to stop the cooking. This keeps it crisp and bright! If you're using frozen, just thaw it completely. Drain any excess water really well, we don't want a soggy coleslaw here. I've definitely skipped the draining step before, and my coleslaw ended up swimming in liquid. Oops! Add the corn kernels to your bowl with the other chopped veggies.
03 -
In a separate medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, and sugar. This is where the magic happens, honestly. I love how the lime juice cuts through the richness of the mayo. Add a good pinch of salt and a generous grind of black pepper. Give it a taste! Does it need more tang? A touch more sweetness? This is your moment to adjust it to your liking. I didn't expect how much a little sugar could balance everything out.
04 -
Pour that glorious creamy dressing over your chopped veggies and corn. Now, grab a big spoon or spatula and gently fold everything together until all the vegetables are evenly coated. You want every single piece of cabbage and corn to be glistening with that dressing. Don't be afraid to get in there and really mix it up! I sometimes find myself humming while I do this; it's just a satisfying step.
05 -
Finely chop your fresh cilantro and sprinkle it generously over the coleslaw. Gently fold it in. The vibrant green of the cilantro just pops against the red cabbage and yellow corn, making this coleslaw look as good as it tastes. I always add a little extra cilantro because, well, I just love it! If you’re not a fan, parsley works beautifully too.
06 -
This is the hardest part: waiting! Cover the bowl and pop your Bold Jalapeno Corn Coleslaw into the fridge for at least 30 minutes, or even better, an hour. This chilling time allows all those incredible flavors to meld together and the cabbage to soften just slightly, while still retaining its crunch. Give it a final stir before serving, and a quick taste to see if it needs any last-minute salt or pepper. It's going to be so good, I promise!
# Notes:
01 -
Always use fresh lime juice; bottled just doesn't have the same zing, trust me.
02 -
Don't overmix the coleslaw once the dressing is added, or the cabbage can get watery.
03 -
Taste the jalapeño before adding; heat levels vary wildly!
04 -
Let it chill for at least 30 minutes for the best flavor melding.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
medium mixing bowl
03 -
whisk
04 -
sharp knife or mandoline
05 -
cutting board
06 -
spatula or large spoon
07 -
airtight container
# Nutrition Facts (Per Serving):
Calories: 180 kcal
Total Fat: 14 g
Total Carbohydrate: 12 g
Protein: 2 g