Description
This Jalapeño Corn Coleslaw is a zesty and creamy side dish perfect for summer gatherings. The combination of crunchy coleslaw mix, sweet corn, spicy jalapeños, and fresh cilantro is dressed in a tangy, slightly sweet dressing for a flavor-packed dish.
Ingredients
Scale
Coleslaw Mix:
- 1 (14 oz) bag coleslaw mix (shredded cabbage and carrots)
Corn:
- 1 cup corn kernels (fresh, canned, or thawed frozen)
Jalapeños:
- 1–2 jalapeños finely diced (seeds removed for less heat)
Red Onion:
- 1/4 cup red onion finely chopped
Cilantro:
- 1/4 cup fresh cilantro chopped
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Mix Ingredients: In a large mixing bowl, combine the coleslaw mix, corn, jalapeños, red onion, and cilantro.
- Prepare Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, lime juice, honey, garlic powder, salt, and pepper until smooth.
- Toss and Chill: Pour the dressing over the slaw mixture and toss until everything is evenly coated. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve: Serve chilled as a side dish.
Notes
- For a lighter version, use Greek yogurt in place of sour cream or part of the mayo.
- Add crumbled cotija cheese or diced avocado for extra richness.
- This slaw pairs well with grilled meats, tacos, or pulled pork sandwiches.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 4 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg
