Description
Jalapeño Corn Coleslaw is a flavorful and creamy Tex-Mex inspired side dish that combines crunchy coleslaw mix with sweet corn and spicy jalapeños. Tossed in a tangy dressing made with mayonnaise, sour cream, lime juice, and apple cider vinegar, this vibrant slaw is perfect for summertime gatherings, grilled meats, tacos, or pulled pork sandwiches. Ready in just 15 minutes with no cooking required, it’s a refreshing accompaniment that balances heat, sweetness, and creaminess.
Ingredients
Scale
Slaw Mix
- 1 (14 oz) bag coleslaw mix (shredded cabbage and carrots)
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1–2 jalapeños, finely diced (seeds removed for less heat)
- 1/4 cup red onion, finely chopped
- 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
- Combine Vegetables: In a large mixing bowl, combine the coleslaw mix, corn, diced jalapeños, red onion, and chopped cilantro, ensuring they are evenly mixed together.
- Prepare Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, lime juice, honey, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Toss Slaw with Dressing: Pour the prepared dressing over the slaw mixture and toss thoroughly until all the ingredients are evenly coated with the creamy dressing. Taste and adjust seasoning with additional salt or pepper if desired.
- Chill and Serve: Refrigerate the coleslaw for at least 30 minutes to allow flavors to meld. Serve chilled as a refreshing side dish to complement your meal.
Notes
- For a lighter version, substitute Greek yogurt for sour cream or part of the mayonnaise.
- Add crumbled cotija cheese or diced avocado for extra richness and texture.
- This slaw pairs excellently with grilled meats, tacos, or pulled pork sandwiches for a flavorful contrast.
