Dinner

Jalapeno Corn Coleslaw Recipe

ByMaya Quinn January 5, 2026January 5, 2026

Introduction

This Jalapeno Corn Coleslaw is a fresh and zesty twist on a classic side dish. Crisp cabbage meets sweet corn and a spicy kick of jalapeno, all brought together by a tangy, creamy dressing. It’s perfect for barbecue gatherings, picnics, or as a refreshing companion to any meal.

Ingredients

8 cups shredded Napa or green cabbage
3 ears fresh corn (about 2 cups worth)
1/2 large jalapeno, minced (about 1/4 cup)
1/2 bunch fresh cilantro, chopped small (about 1/2 cup)
2 green onions, sliced thin (about 1/4 cup)
3/4 cup mayonnaise
3 tablespoons sugar
2 tablespoons dijon mustard
2 tablespoons fresh lime juice
1 teaspoon celery seeds
1/2 teaspoon kosher salt

Instructions

Step 1: Combine the shredded cabbage, fresh corn kernels (cut from the ears), minced jalapeno, chopped cilantro, and sliced green onions in a large mixing bowl.
Step 2: In a smaller bowl or large measuring cup, whisk together the mayonnaise, sugar, Dijon mustard, fresh lime juice, celery seeds, and kosher salt until smooth.
Step 3: Pour the dressing over the cabbage mixture and toss well to coat all ingredients evenly. Serve immediately for the freshest taste.

Tips & Variations

For less heat, remove the seeds from the jalapeno before mincing or substitute with a mild green pepper.
Try adding diced avocado for a creamy texture that complements the spicy flavors.
If fresh corn is unavailable, thawed frozen corn kernels can be used as a convenient alternative.
Adding a pinch of smoked paprika to the dressing can impart a subtle smoky undertone.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 2 days. Because the dressing is mayonnaise-based, it’s best to consume it fresh for optimal flavor and texture. Before serving leftover coleslaw, give it a quick stir to redistribute the dressing, but note the cabbage may soften slightly over time.

How to Serve

A clear glass bowl sits on a white marbled texture, filled with colorful layered ingredients: finely chopped dark green herbs at the bottom, bright yellow corn kernels on one side, light green leafy cabbage towards the center, and small green pepper pieces nearby. A creamy, light beige sauce with specks is being poured from a glass pitcher over the layers, lightly covering the vegetables with a smooth texture. In the background, a wooden spoon rests on a blue-and-white checkered cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coleslaw ahead of time?

Yes, you can prepare it up to a day in advance, but it’s best to keep the dressing separate and combine just before serving to maintain crispness.

What can I substitute for mayonnaise?

You can use Greek yogurt or a vegan mayo alternative for a lighter or dairy-free version, keeping in mind the flavor and texture will differ slightly.