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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.
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.
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.
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.
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.
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.
How To Make Jalapeno Corn Coleslaw
- 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.
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.
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.
Jalapeno Corn Coleslaw
Ingredients
- 8 cups shredded Napa or green cabbage
- 3 ears fresh corn (about 2 cups worth)
- 1/2 large jalapeno, minced (about 1/4 cups worth)
- 1/2 bunch fresh cilantro, chopped small (about 1/2 cups worth)
- 2 green onions, sliced thin (about 1/4 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/28/19 – recipe notes and photos updated 7/22/21}
Question- do you cook the corn?
Thank you – this looks yummy
I do not cook the corn. You’ll add the raw corn to the salad, Maribeth.
What type of cabbage did you use?
I used Napa cabbage, but it will also be great with green cabbage.
I saw this & had to make it!! I love corn salads especially leading up to summer time, I mean who doesn’t??! I went to the store and had it made within 20 minutes or so! Super easy! It’s light, crunchy, and a delicious snack. I paired it with some chicken to make it a more filling meal for dinner. I added this to my recipe book so I can make it all summer long!
I am thrilled that you enjoyed the coleslaw, Grace!
i have all the ingredients except for the cilantro (mine had to be tossed, so i’m seriously considering the FRIDGEFRESH doohickey. i hope you get a kickback; i wish I did!) and fresh corn, but i’m betting that frozen/defrosted will do. i’ll be using 2-3 whole jalapenos (probably all seeded, but maybe not all ). i’ll be substituting curly parsley for the cilantro — i know it’s not the same, and i adore cilantro, but i have to go with what’s in the fridge that hasn’t shriveled up and died. i’ll probably add lots more green onions, too, and maybe lime zest. i have Kewpie Mayo (to die for!!!), but i’m being frugal, so i think i’ll just use the Duke’s that’s been parked in the fridge ever since i tasted the Kewpie. yeah, Duke’s is fine, but it doesn’t hold a candle to the Japanese Kewpie!
I hope you love the coleslaw too! I’m all about using what I have on hand. (and it sounds like I need to try Kewpie mayo – I’ve never even heard of it.)
i guess you’ve never seen a YouTube episode of Sam the Cooking Guy Online, then. that’s how i learned about it. i highly recommend his show. just last week, he did Beef Wellington, but HIS way. he’s usually less of a Big Spender, but using a 3-lb. Tomahawk Rib-Eye is definitely MY idea of Beef WELLington! and his kitchen and backyard grilling set-up are top-notch! (i’m personally head-over-heels about his Mediterranean-lush orange-accented backsplash.) but you need to check out his ingenious pantry, the EVO in the yard, and his lovely countertop and chopping blocks. he also has a Tony Luke breadknife, which is pretty cool.
Hello Mary,
I can’t wait to try the recipe. Would you please let me know if is a substitute works to replace the sugar? (honey, etc) Thanks a bunch!
I’ve never tried it with anything else, Jen. If you do, please let us know how it turns out.
Excellent. Thank you for the wonderful flavorful recipe. Gives new life to plain regular coleslaw.
I’m happy to hear that you like the coleslaw, Angela!
Will make this for church potluck. Sounds yummy
I hope you love it, Jinny!
Is the corn cooked in the slaw recipe?
The corn is raw in this recipe, Patricia.
I made this for dinner tonight along with pork steaks. Totally going to make this all the time!
I’m so happy to hear you love it, Cynthia!
I made this today and we LOVE it. Its a nice change fro m traditional coleslaw. I will save this as one of my favorites
I’m so happy to hear that you are enjoying the coleslaw, Sheryl! Thanks for taking the time to tell us.
do you cook the fresh corn first
The corn is added to this recipe raw, Diana.
I made this salad for the 4th of July & it was a big hit & will be making it again for a neighborhood party. I upped the amount of jalapeños, it took 2 whole large jalapeños, to make a 1/4 cup, I also used a heaping 3/4 cup of Mayo, & a little more lime juice,,, hoping it’s a hit again!
I’m so glad that you enjoyed the coleslaw, Debbie!
Does the corn have to be cooked?
The corn in this recipe is raw, Jenny.
Is the corn cooked or raw?
The corn is raw in this salad, Carolyn.
I love everything in this recipe so I’m sure I will LOVE it. Do you cook the corn first? The recipe did not say one way or the other.
Has anyone t, thawed, corn?
Well let’s try that again. Has anyone made the salad with frozen thawed corn? Thanks
That should work as well as fresh corn.
This was one of the best coleslaw recipes I’ve come across in years! I highly recommend it. Don’t skip the jalapenos, otherwise it will be too sweet. They add a very nice balance and not uncomfortably hot at all. Thank you for posting.
I am thrilled that you like it, Lynne!
The best slaw I have EVER eaten!!! I reduced the sugar to one Tbs and it was perfect! The delicate crunch of the Napa and raw corn was so yummy. I served it with fresh grouper and it was the star of the meal!🌟🌟🌟🌟🌟
Hi Laura! I’m thrilled that you enjoyed the coleslaw.
Made this last week – it was really delicious, and I will definitely be making it again! I made it largely as written, but when it comes down to it: I used green cabbage, because that is what I already had, and extra scallions. I used 1 1/2 medium jalapenos, which was still less than 1/4 cup, and I cut our the ribs and seeds, because I did not want it mouth-burning. Well, it wasn’t even “warm” at all, and I wanted more “pepper” flavor, so I diced up some poblanos I had, which helped lots. Maybe next time, I’ll be brave, and include “some” ribs and seeds. But, the pepper flavor was terrific with the corn and cabbage, so like another reviewer said, don’t omit! And – the dressing was very tasty, though I did add a bit more lime juice for a limier flavor. This is a great slaw, and I will look forward to having it again! I will also mention that it will feed more than 6 as a side dish! My next idea is to add shredded, cooked chicken, and call it a one-dish meal 🙂
I’m so glad that you love the slaw, Lori!