Jalapeno Corn Coleslaw

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!

Which leads me to tell you about the awesomeness of the Fridge Fresh device. More info on that awesomeness at the bottom of this post!

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.

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

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.

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

4.95 from 17 votes

Jalapeno Corn Coleslaw is a creamy, spicy, and crunchy salad you’ll find yourself making all year long.

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Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Servings: 6 servings

Cook ModePrevent your screen from going dark

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}

Are you wondering how the FRIDGEFRESH unit works? This small device sits on the top shelf of the refrigerator and pumps an extra molecule of oxygen into the refrigerator. It’s non-toxic and while it is prolonging the life of fruits and vegetables it’s also reducing any fridge odor.

I am so impressed with it, I’m telling everyone about it these days. For the low cost? (under $30!) How can you go wrong? This is a must-have for every household as far as I’m concerned.

Keeping Produce Fresh

You all know that I’m passionate about using as many fresh fruits and vegetables as possible. I’ve been storing fruits and vegetables in produce boxes and prepping fruits and vegetables as soon as I get home from the store for years now.

I still keep a vegetable box ready for snacking in the fridge. (Half the time those prepped vegetables are the vegetables on our plate at dinnertime.

Even though I prep vegetables ahead and try to plan meals around what we have on hand, things still get thrown away. I hate wasting food and just thinking about the wasted money makes me sick when I’m throwing out wilted and spoiled produce that we forgot about or simply didn’t get around to eating before it went bad.

So, when I heard that this small device could help produce last longer AND reduce fridge odor at the same time? I was all over it.

I could hardly wait to try it, but admittedly, I was a skeptic. It sounds too good to be true, doesn’t it?

Does FRIDGEFRESH Really Work?

I am absolutely positively thrilled to tell you that IT WORKS! The berries in the photo above are over a week old – and FYI, the only reason we had berries in the house for that long is that I bought a TON of berries on sale a while back.

The ingredients for this coleslaw? Almost two weeks in the fridge. Green onions that last two weeks in just their bag from the store? I’m sold right there.

I was planning to use everything right away, so I didn’t even prep things to keep them in the fridge for longer. Everything was just in the bags from the store and in the crisper drawers.

I tested out the FRIDGEFRESH® Berry Breeze unit while working on this recipe and I am thrilled to tell you that it outperformed even my hopes! This little device is a making a big difference in how we cook and eat fresh fruits and vegetables and I am almost bouncing with excitement to share it with you today.

I’ve had this unit in my refrigerator for nearly two months now and I’ve already seen produce last longer than ever before. Bag of spinach from the grocery store? THREE WEEKS. That has never happened before.

Disclosure: I’ve partnered with FRIDGEFRESH to share this recipe with you. Thanks for supporting the brands that make this website possible. As always, all thoughts and opinions are my own.