Description
Jalapeño Corn Coleslaw is a fresh, creamy, and slightly spicy side dish made with crisp cabbage, sweet corn, and jalapeños tossed in a tangy dressing. It’s perfect for BBQs, tacos, or summer meals.
Ingredients
- 3 cups coleslaw mix (shredded cabbage and carrots)
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 jalapeño, finely diced (seeds removed for less heat)
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Optional: chopped fresh cilantro
Instructions
- In a large bowl, combine coleslaw mix, corn, and diced jalapeño.
- In a separate bowl, whisk together mayonnaise, lime juice, honey, garlic powder, salt, and pepper.
- Pour dressing over the coleslaw mixture.
- Toss well until evenly coated.
- Fold in optional cilantro if using.
- Refrigerate for at least 20 minutes before serving for best flavor.
Notes
- Adjust jalapeño amount to control heat level.
- Use Greek yogurt in place of mayo for a lighter version.
- Best served chilled.
- Great as a taco or sandwich topping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Tex-Mex