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A glass bowl of creamy jalapeno corn coleslaw garnished with fresh pepper slices on a rustic wooden table.

Spicy Jalapeño Corn Coleslaw

A vibrant and zesty coleslaw featuring crisp green and red cabbage, sweet corn, and a delightful kick from fresh jalapeños, all tossed in a creamy, tangy lime dressing. This easy side dish is perfect for BBQs, picnics, or a lively weeknight meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Tex-Mex
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Coleslaw Mix
  • 1/2 large head green cabbage finely shredded (about 4 cups)
  • 1/4 small head red cabbage finely shredded (about 1 cup)
  • 2 medium carrots grated
  • 1.5 cups corn kernels fresh or frozen (thawed and drained)
  • 1-2 jalapeños seeded and minced (adjust to heat preference)
  • 1/4 cup red onion very thinly sliced or finely minced
  • 1/4 cup fresh cilantro chopped
For the Creamy Lime Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or plain Greek yogurt for a lighter option
  • 2 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp granulated sugar or honey, to balance acidity
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika optional, for depth of flavor
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Grater

Method
 

Prepare the Vegetables
  1. In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, corn kernels, minced jalapeños, thinly sliced red onion, and chopped cilantro. Toss gently to combine.
Make the Dressing
  1. In a separate medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, apple cider vinegar, granulated sugar, garlic powder, smoked paprika (if using), salt, and black pepper until completely smooth and well combined.
Combine and Chill
  1. Pour the creamy lime dressing over the prepared vegetable mixture. Toss thoroughly until all the vegetables are evenly coated with the dressing.
  2. For best flavor, cover the bowl and refrigerate the jalapeño corn coleslaw for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to slightly soften.

Notes

For less heat, remove all seeds and membranes from the jalapeños. For more heat, leave some seeds in one of the jalapeños. This coleslaw is best served within 2-3 hours of making, but can be stored in an airtight container in the refrigerator for up to 2 days. The cabbage will soften further over time.