Zesty Jalapeno Corn Slaw (Print version)
Crisp cabbage, sweet corn, jalapeno, cilantro, and creamy lime dressing make a fast slaw for tacos, burgers, and summer cookouts.
# Ingredients:
For the slaw
01 -
5 cups (340 g) finely shredded green cabbage
02 -
2 cups (300 g) fresh corn kernels, from about 3 ears, or thawed frozen corn
03 -
1 large jalapeno, seeded for milder heat and finely minced
04 -
1/2 cup (75 g) finely diced red bell pepper
05 -
1/4 cup (40 g) finely diced red onion
06 -
1/3 cup (20 g) sliced green onions
07 -
1/2 cup (15 g) chopped fresh cilantro
For the creamy lime dressing
08 -
1/2 cup (120 g) mayonnaise
09 -
2 tablespoons fresh lime juice
10 -
1 tablespoon apple cider vinegar
11 -
1 tablespoon honey
12 -
1 teaspoon Dijon mustard
13 -
1/2 teaspoon ground cumin
14 -
1/2 teaspoon kosher salt, plus more to taste
15 -
1/4 teaspoon black pepper
# Instructions:
01 -
Heat a large dry skillet over medium-high heat. Add the corn and cook for 3-5 minutes, stirring occasionally, until lightly charred in spots. Cool for 5 minutes.
02 -
Add the shredded cabbage, cooled corn, jalapeno, bell pepper, red onion, green onions, and cilantro to a large mixing bowl.
03 -
In a small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, honey, Dijon, cumin, salt, and black pepper until smooth.
04 -
Pour the dressing over the vegetables. Fold gently with tongs until the cabbage and corn are evenly coated.
05 -
Let the slaw rest in the refrigerator for 15-30 minutes. Stir well, taste, and adjust with more salt or lime juice before serving.
# Good to know:
01 -
Best served chilled after a short 15-30 minute rest.
02 -
For the crispest make-ahead version, keep dressing and vegetables separate until serving day.
03 -
Use frozen corn when fresh corn is out of season, but thaw and dry it first.