Jalapeno Corn Coleslaw

This zesty Jalapeno Corn Coleslaw brings together fresh vegetables and a tangy dressing for the perfect summer side dish. I created this recipe for backyard barbecues when I wanted something more exciting than traditional coleslaw, and it's become a staple at all our family gatherings.

I first served this at our annual Fourth of July cookout, and now my guests specifically request it every time they visit between May and September.

Ingredients

• 8 cups shredded Napa or green cabbage: Look for crisp heads with no browning
• 3 ears fresh corn: Sweet corn in season makes all the difference
• ½ large jalapeno, minced: Adjust according to your heat preference
• 1/2 bunch fresh cilantro, chopped small: Adds brightness and color
• 2 green onions, sliced thin: Both white and green parts add flavor layers
• 3/4 cup mayonnaise: Full fat provides the best texture and flavor
• 3 tablespoons sugar: Balances the acidity perfectly
• 2 tablespoons dijon mustard: Adds depth and complexity
• 2 tablespoons fresh lime juice: Fresh is essential for the best flavor
• 1 teaspoon celery seeds: The secret ingredient that makes this special
• 1/2 teaspoon kosher salt: Enhances all other flavors

Step-by-Step Instructions

Prepare the Vegetables:

Shred the cabbage finely using a sharp knife or mandoline for consistent pieces. Cut the corn kernels from the cobs using a sharp knife, standing the cob vertically and slicing downward. Mince the jalapeno very finely, removing seeds for less heat or keeping them for more spice. Chop the cilantro including both leaves and tender stems. Slice the green onions thinly at an angle for both texture and presentation.

Mix the Base:

Combine the cabbage, corn kernels, minced jalapeno, chopped cilantro, and sliced green onions in a large mixing bowl. Toss gently with your hands or two large spoons to distribute all ingredients evenly throughout the mixture.

Create the Dressing:

In a separate bowl, whisk together the mayonnaise, sugar, dijon mustard, fresh lime juice, celery seeds, and kosher salt until completely smooth and well incorporated. The dressing should have a pourable but creamy consistency that will coat the vegetables nicely.

Combine and Serve:

Pour the prepared dressing over the vegetable mixture in the large bowl. Using tongs or two large spoons, gently but thoroughly toss everything together until all ingredients are evenly coated with dressing. Serve immediately for maximum crunch or refrigerate to allow flavors to meld.

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The celery seeds are my absolute favorite ingredient in this recipe. I discovered their importance when I accidentally left them out once, and the coleslaw lacked that distinctive something special. My grandmother always added them to her coleslaw, and now I understand why this little detail makes such a difference.

Make It Your Own

This recipe welcomes customization based on your preferences and what you have available. For a sweeter slaw, add a diced apple or a handful of dried cranberries. If you prefer more heat, increase the jalapeno or add a dash of hot sauce to the dressing. For a southwestern twist, add a can of drained black beans and some cumin to the mix. The versatility of this base recipe means you can adapt it to complement whatever main dish you're serving.

Serving Suggestions

This coleslaw shines brightest when paired with smoky or spicy foods. Serve it alongside pulled pork sandwiches where the cool, crunchy texture balances the rich meat. It makes an excellent topping for fish tacos, adding crunch and flavor in every bite. For summer gatherings, place it next to grilled chicken or ribs for a refreshing counterpoint. The bright flavors also work wonderfully with seafood dishes like grilled shrimp or crab cakes.

Storage Tips

For the best texture and flavor, store this coleslaw in an airtight container in the refrigerator. It will stay fresh for up to three days, though the vegetables will soften slightly over time. If making ahead for a party, consider keeping the dressing separate and combining just before serving for maximum crispness. Give it a quick toss before serving from the refrigerator as some liquid may settle at the bottom of the container.

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Enjoy this fresh, zesty coleslaw at your next gathering — a side dish that truly elevates each bite!

Frequently Asked Questions

→ Can I use bagged cabbage instead of shredding it fresh?

Yes, pre-shredded cabbage is a quick and easy alternative. Make sure it’s fresh and crisp for the best flavor and texture.

→ What can I use instead of mayonnaise in the dressing?

Greek yogurt or a mix of sour cream and olive oil are great lighter substitutes that still provide creaminess and tang.

→ How spicy is the jalapeno in the slaw?

It depends on the amount used and whether you include the seeds. Remove the seeds and ribs for a milder flavor.

→ Can I prepare this slaw ahead of time?

Yes, you can prep the ingredients and dressing a day ahead. Mix them just before serving to keep it crunchy and fresh.

→ What can I pair with jalapeno corn slaw?

This slaw pairs well with grilled chicken, tacos, pulled pork, fish sandwiches, or even veggie burgers.