Jalapeno Corn Coleslaw Salad

Jalapeno Corn Coleslaw brings together crisp cabbage, sweet corn, spicy jalapeno, and a creamy dressing for a salad with bold flavors and a satisfying crunch. This is the kind of coleslaw I find myself making to wake up any table, whether it is summer barbecue season or I am craving fresh vegetables in the middle of winter.

I first made this for a backyard potluck and people scraped the bowl clean before anything else on the table. Since then it has been my trusty last minute party dish every summer.

Ingredients

• Shredded Napa or green cabbage: Brings juicy crunch and is the base of the salad Look for a firm heavy head free of soft spots
• Fresh corn off the cob: Adds sweetness and a pop of texture Choose ears with bright green husks and plump kernels or use high quality frozen kernels in a pinch
• Jalapeno: Minced finely for heat and zest Use half a pepper with or without seeds depending on your spice comfort
• Fresh cilantro: Adds a citrusy herbal note Pick bunches with bright green leaves and no yellowing
• Green onions: Sliced thin for a delicate onion flavor Choose slender crisp stalks with bright green ends
• Mayonnaise: For creamy texture and richness Go for real egg based mayo for best flavor
• Sugar: Gives balance to the tang and heat Use white or organic cane sugar
• Dijon mustard: Adds tangy depth and a bit of bite Pick a smooth velvety Dijon for best results
• Fresh lime juice: Brightens the whole salad with acidity Use juicy limes that feel heavy for their size
• Celery seeds: Brings a classic old school coleslaw flavor with slight bitterness A little goes a long way
• Kosher salt: Essential for bringing all flavors into focus Use a flaky salt for easy seasoning

Step-by-Step Instructions

Prep the vegetables:

Shred cabbage as finely as you can using a sharp knife or mandoline Slice the corn kernels off the cob Mince jalapeno chop cilantro and slice green onions Add all to a very large bowl for easy mixing

Make the dressing:

In a medium bowl vigorously whisk together mayonnaise sugar Dijon mustard fresh lime juice celery seeds and kosher salt Keep whisking until smooth with no lumps so the sugar dissolves

Toss and coat:

Pour the dressing over the vegetable mix Start tossing and folding with a spatula or your hands until everything is evenly coated with creamy dressing Make sure to scrape the sides and bottom so every bite gets flavor

Serve fresh:

Transfer to a serving bowl and enjoy right away if you want the crunchiest texture If making ahead let chill in the fridge but give a quick toss and drain any excess liquid before serving to keep it crisp

Save

My favorite part is how sweet corn mixed with spicy jalapeno keeps every bite exciting You cannot beat the aroma that cilantro and lime bring either A few summers ago my youngest insisted on folding the dressing in himself and now insists everyone call it his secret recipe

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days For best crunch eat within a few hours If it gets watery simply drain off the extra liquid and give a quick toss

Ingredient Substitutions

You can use bagged coleslaw mix if pressed for time Fresh or frozen corn both work just avoid canned for best texture If you dislike cilantro substitute with flatleaf parsley For less heat use only a quarter jalapeno or remove seeds entirely

Save

Serving Suggestions

This coleslaw is perfect alongside pulled pork barbecue chicken or fish tacos Try heaping some on sandwiches for crunch and zest or offer as a side to a hot dog at your next cookout

Cultural or Historical Context

Coleslaw has roots in Dutch and German food traditions and came to American tables as a picnic classic This version gets a Southwestern twist with corn jalapeno and cilantro making it a bold update to the old favorite

Recipe FAQs

→ Can I use frozen or canned corn?

Yes, both can be used in place of fresh corn. Just be sure to drain and pat dry before adding to the cabbage mix.

→ How spicy is this dish?

The spice level is mild to moderate from the jalapeno, but you can adjust by adding more or less according to taste.

→ Can I prepare this salad in advance?

Yes, you can make it ahead, but it may release more liquid as it sits. Drain off excess liquid before serving for best texture.

→ What can I substitute for cilantro?

Flat-leaf parsley or extra green onions are good alternatives if you're not a fan of cilantro.

→ Is there a lighter option than mayonnaise for the dressing?

Try using Greek yogurt or a combination of yogurt and mayonnaise for a tangier, reduced-fat option.