Go Back
–+ servings
Jalapeno Corn Coleslaw

Jalapeno Corn Coleslaw: Spicy Crunch for Your Next BBQ

This Jalapeno Corn Coleslaw is a vibrant and spicy celebration of flavors, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: APPETIZERS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups shredded cabbage pre-shredded for convenience
  • 2 cups corn fresh, canned, or frozen
For the Dressing
  • 1 cup mayonnaise or dairy-free mayo
  • 2 tablespoons lime juice can substitute with vinegar
  • 1 tablespoon sugar adjustable or optional
For the Kick
  • 1/2 cup pickled jalapeños add fresh for more heat
  • 1/4 cup fresh herbs e.g., cilantro or parsley
Optional Add-ins
  • 1/2 cup pomegranate seeds for sweetness
  • 1 cup diced bell peppers adds color and crunch

Equipment

  • Mixing Bowl
  • whisk
  • Knife
  • cutting board

Method
 

Preparation Steps
  1. In a large mixing bowl, mix together the shredded cabbage and corn until well blended.
  2. In a small bowl, whisk together the mayonnaise, lime juice, and sugar until smooth.
  3. Gently fold the dressing into the cabbage and corn mixture until everything is well coated.
  4. Stir in the diced pickled jalapeños and fresh herbs.
  5. Place the coleslaw in the refrigerator for at least 30 minutes before serving.
  6. Serve the coleslaw in a chilled bowl.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Customize with pomegranate seeds or bell peppers for added flavor and color. Best when eaten fresh but can be stored in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!