Jalapeno Corn Coleslaw

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Jalapeno Corn Coleslaw has turned out to be the biggest surprise flavor combination I’ve tried this year.

A few years ago, my brother Karl texted me that he’d just tasted the best coleslaw of his life. Followed by a request to recreate that recipe and get it to him asap.

Jalapeno Corn Coleslaw is sweet and spicy and perfect for summer barbecues!

When Karl told me there were both corn and jalapeno in the coleslaw he had tried, I agreed that I needed to taste this stat. And I’ll go ahead and tell all of you now that you need to taste this sooner than later.

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The spicy jalapeno adds an amazing depth of flavor to the coleslaw and I truly love it.

Yes, the corn is raw in this recipe. You do not need to cook it. If you have never tasted raw sweet corn you are in for a treat.

As much as I wanted to make it immediately, life got in the way. I bought all the ingredients and then they sat in my refrigerator for almost two weeks!

Corn Coleslaw

There’s nothing quite like adding fresh sweet corn to spicy recipes. Elote Dip (Hot Mexican Corn Dip) is a hot appetizer that I will happily eat with a spoon if we don’t happen to have tortilla chips in the house.

Slow-Cooker Corn and Black Bean Dip is a party hit and luckily the recipe makes enough to serve a crowd.

This Fire Roasted Tomatillo and Corn Salsa by The View from Great Island is on my list to try soon, along with this Spicy Corn Relish by Saving Room for Dessert.

Corn, Black Bean, and Mango Salsa is delicious on salmon, with chips for dipping, or tossed into a salad.

Jalapeno Corn Coleslaw is spicy and sweet with a perfectly creamy dressing! get the recipe at barefeetinthekitchen.com

OH!!! And before I forget, check out this tip for slicing corn off the cob! Just placing your corn cob flat on the cutting board (vs standing it up in a bowl, like I used to do) has been a game-changer.

The whole process goes so much faster and it doesn’t make a mess at all. Plus, there are no extra bowls to clean. 

How To Slice Corn Off The Cob - without making a mess!

Jalapeno Corn Coleslaw

There are a few different options for this coleslaw recipe. We love it exactly as written below, however, the portions are all adjustable.

Want to make yours a little less spicy? Start with 1 tablespoon of minced jalapeno and add more to taste. Like yours a little sweeter? Try adding an additional tablespoon of sugar.

Want to kick up the heat a bit more? Just add to the jalapeno amounts listed in the recipe. Want it a little less sweet? Reduce the amount of sugar.

Jalapeno Corn Coleslaw is spicy and sweet with a perfectly creamy dressing! get the recipe at barefeetinthekitchen.com

How To Make Jalapeno Corn Coleslaw

  1. Combine the cabbage, corn, jalapeno, cilantro, and onions in a large mixing bowl.
  2. In a smaller bowl or large measuring cup, whisk together the mayonnaise, sugar, mustard, lime juice, celery seeds, and kosher salt.
  3. Pour the dressing over the cabbage mixture and toss well to coat. Serve immediately.
Jalapeno Corn Coleslaw is the sweet and spicy side dish for every barbecue! - get the recipe at barefeetinthekitchen.com

How To Store Coleslaw

This coleslaw can be made in advance. However, it will release more liquid the longer it is stored in the refrigerator.

You’ll want to drain off some of the excess liquid prior to tossing again and serving. It will keep nicely in the fridge for a day or two though.

Jalapeno Corn Coleslaw - get the recipe at barefeetinthekitchen.com

Coleslaw Recipes

Looking for a classic coleslaw recipe? or something a little different? Sweet and Spicy Apple Coleslaw has an unexpected ingredient for the perfect crunch.

Sriracha Coleslaw and this Spicy Cabbage are favorites with my husband and heat-loving oldest son. My younger boys often ask for seconds when we make this Cranberry Apple Coleslaw.

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Jalapeno Corn Coleslaw - get the recipe at barefeetinthekitchen.com

Jalapeno Corn Coleslaw

4.95 from 17 votes
Jalapeno Corn Coleslaw is a creamy, spicy, and crunchy salad you’ll find yourself making all year long.
Pin Print Review
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 servings

Ingredients 

  • 8 cups shredded Napa or green cabbage
  • 3 ears fresh corn (about 2 cups worth)
  • ½ large jalapeno, minced (about ¼ cups worth)
  • 1/2 bunch fresh cilantro, chopped small (about ½ cups worth)
  • 2 green onions, sliced thin (about ¼ cups worth)

Dressing Ingredients

  • 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

  • Combine the cabbage, corn, jalapeno, cilantro, and onions in a large mixing bowl.
  • In a smaller bowl or large measuring cup, whisk together the mayonnaise, sugar, mustard, lime juice, celery seeds, and kosher salt. 
  • Pour the dressing over the cabbage mixture and toss well to coat. Serve immediately.

Notes

The coleslaw can be made in advance. However, it will release more liquid the longer it is stored in the refrigerator. You’ll want to drain off some of the excess liquid prior to tossing again and serving.

Nutrition

Calories: 283kcal · Carbohydrates: 21g · Protein: 3g · Fat: 21g · Saturated Fat: 3g · Cholesterol: 11mg · Sodium: 453mg · Potassium: 298mg · Fiber: 3g · Sugar: 12g · Vitamin A: 260IU · Vitamin C: 40.8mg · Calcium: 51mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 4/28/19 – recipe notes and photos updated 7/22/21}

Jalapeno Corn Coleslaw is the sweet and spicy side dish for every barbecue! - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Tata says

    Really good. We put it on fish tacos. Next time I will reduce the sugar and increase the jalapeño + cilantro. I might also increase the green onion… we’ll see 🙂5 stars

  2. Beth says

    Yummy! I made a few modifications: added some chopped bell pepper because we had a ton in our garden, and reduced the sugar by half. Also, a trick I learned a few years ago: grate the fresh jalapeño with a microplane and stir it into the dressing. That helps distribute the heat and flavor more evenly. We will make again for sure!5 stars

  3. Debra C Lilly says

    This is so good and fresh. We are not fans of cilantro so we replaced it with flat leaf parsley. I used whole grain Dijon because that is what I had available.
    I made this while on vacation. It was a huge hit. I will be making this again.
    Thank you.
    I hope that you had a wonderful vacation.5 stars

  4. Tami S Dahman says

    Really like it. Had it with smothered pork chops first night and second night put it on tacos instead of lettuce.
    We used spicy brown mustard instead of Dijon because it was what we had on hand. We also used a regular onion and no cilantro. I would double the jalapeno next time more inline with my preference.5 stars

  5. Barb says

    We enjoyed this salad alongside salmon patties. We like spicy so I used a whole jalapeño. I will definitely make this again.5 stars

  6. Wendy E. McKain says

    I made this for our Memorial day picnic and it was a hit. I’ve already made it a second time ( Thursday) and added some more jalapeno. it’s not too spicy, just a nice little kick of jalapeno and lime. And the corn is the perfect pop!5 stars

  7. Emilie says

    I hate coleslaw but this was great! I wasn’t in a position to made the dressing so I bought an avocado lime ranch. Will make again!!5 stars

  8. Sandy says

    Very tasty! My jalapeño was not very hot so I doubled the amount. I think I will cut the sugar in half next time… that being said, my husband loved this and it pairs well with grilled salmon filets! Thanks for sharing!4 stars

    • Mary Younkin says

      You are welcome, Sandy. I’m glad you and your husband loved the coleslaw. Pairing the dish with grilled salmon sounds like an excellent idea. Happy cooking!