Description
This bright and flavorful Jalapeno Corn Coleslaw combines crisp cabbage, sweet charred corn, creamy dressing, and fresh jalapeños for the perfect balance of crunch, heat, and freshness. It’s a colorful side dish that works beautifully for summer cookouts, taco nights, and easy family dinners.
Ingredients
Scale
- 2 cups shredded green cabbage
- 1 cup shredded Napa cabbage
- ½ cup thinly sliced red cabbage
- 2 ears sweet corn, kernels removed
- 1–2 jalapeños, finely chopped
- ¼ cup thinly sliced red onion
- ⅓ cup chopped cilantro
- 3 tablespoons fresh lime juice
- ¾ cup full-fat mayonnaise
- ¼ cup plain Greek yogurt
- 1 tablespoon honey or agave
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- 1 garlic clove, finely grated
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Optional toppings:
- Cotija cheese
- Pepitas
- Extra cilantro
- Lime wedges
- Pickled onions
Instructions
- Add the green cabbage, Napa cabbage, and red cabbage to a large bowl. Sprinkle with sea salt and toss thoroughly so all the cabbage gets evenly coated. Allow it to sit for 15 minutes at room temperature to release excess moisture.
- Once the cabbage has rested, squeeze handfuls firmly over the sink to remove water. Transfer the drained cabbage into a clean mixing bowl.
- Heat a grill pan or heavy skillet over medium-high heat. Lightly coat the corn with oil and cook for 8 to 10 minutes, turning frequently until lightly charred in spots. Remove from heat and allow it to cool slightly before cutting the kernels from the cob.
- Add the sliced red onion to a bowl of ice water and let it soak for 5 minutes. Drain well and dry thoroughly using paper towels.
- In a small skillet, toast the cumin over medium-low heat until fragrant. Transfer to a bowl and stir together with smoked paprika.
- In a separate bowl, whisk together lime juice, honey, garlic, cumin, smoked paprika, salt, and pepper. Slowly whisk in the mayonnaise until smooth. Add the Greek yogurt and continue whisking until creamy and fully blended.
- Add the corn, jalapeños, red onion, and cilantro to the cabbage mixture.
- Pour the dressing over the vegetables. Use spatulas or clean hands to gently fold everything together until evenly coated.
- Cover the bowl and refrigerate for at least 1 hour before serving so the flavors can develop fully.
- Before serving, toss lightly once more and adjust seasoning with additional lime juice, salt, or jalapeños if desired.
- Garnish with cotija cheese, pepitas, cilantro, or lime wedges before serving chilled.
- Category: Side Dish