Street Corn Jalapeno Coleslaw
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Street Corn Jalapeno Coleslaw is crisp, creamy, and has a little kick from the jalapeno. It’s a great mix of fresh corn and cabbage with a bold, slightly smoky flavor. We like how it pairs well with tacos, grilled meats, or even a simple sandwich.
Street Corn Jalapeno Coleslaw
We like this recipe because it adds something fresh and bold to meals without being hard to make. A quick tip—charring the corn gives extra flavor, but canned or frozen corn works just fine when you’re short on time.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- coleslaw mix, shredded cabbage and carrots
- corn, well drained, fresh, canned, or frozen
- jalapeno, diced
- green onions, sliced
- cilantro, fresh
- mayonnaise
- lime juice
- ground black pepper
- salt
- chili powder
- cotija cheese or feta
Ingredient subs and recipe tips
You can grill the corn for extra flavor or use canned or frozen corn if fresh isn’t available.
Greek yogurt can be swapped in for some of the mayo if you want it a little lighter.
If you want less heat, remove the jalapeno seeds or use a milder pepper.
This coleslaw is best chilled for at least 30 minutes before serving, so the flavors mix well.
It keeps for about two days in the fridge.
Street Corn Jalapeno Coleslaw Frequently Asked Questions
Yes, just keep the dressing separate and mix it just before serving to keep it from getting soggy.
You can also make it spicier by adding hot sauce to the dressing. As well, include the jalapeno seeds and membranes for more heat or remove them for less heat.
Yes, you can use dairy-free mayo or yogurt.
What pairs well with Mexican Street Corn Slaw?
This versatile side dish goes well with chicken tacos, authentic enchiladas, quesadillas, fajita bowls, grilled chicken, steak, burgers, and smoked pork.
For dessert, serve Nutella Pound Cake.
Street Corn Slaw Conclusion
Street Corn Jalapeno Coleslaw is a good side when you want something with crunch and bold flavor. It’s quick to throw together and works well with many main dishes. It’s a simple way to mix up your usual side options.
Here are a few more recipes you’ll enjoy.
- TEX MEX COLESLAW
- 15-minute chicken wraps
- Sausage Egg Roll Skillet
- Mexican Street Corn Dip Recipe
- Skillet Mexican Street Corn Recipe
- Pork Tenderloin Sliders with Bourbon Peach BBQ Sauce
Street Corn Jalapeno Coleslaw
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Ingredients
- 16 ounces coleslaw mix shredded cabbage and carrots
- 2 cups corn well drained, fresh, canned, or frozen
- 1 medium jalapeno diced
- ½ cup green onions sliced
- ¼ cup cilantro fresh
- 1 cup mayonnaise
- 1 tablespoon lime juice
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ teaspoon chili powder
- ½ cup cotija cheese or feta
Instructions
- Prepare the dressing. Add the mayonnaise, lime juice, chili powder, salt, and ground black pepper to a small mixing bowl. Whisk until well combined.
- Place the coleslaw, green onions, jalapenos, cheese, and cilantro in a large mixing bowl. (A large bowl with a lid would be great because you'll need to cover and refrigerate it.)
- If you're using fresh corn, you'll need to cook it through, then cool it. For frozen corn, prepare it as directed on the package, then allow it to cool. For canned corn, you can drain it and add it directly to the bowl with the other produce ingredients. Regardless of what kind you use, drain it very well. Otherwise, the liquid will dilute your dressing. Add the corn to the bowl with the coleslaw.
- Pour the dressing over the vegetables and toss until thoroughly mixed.
- Cover and refrigerate for at least one hour up to 10 hours before serving.
- Store any leftovers covered in the refrigerator for up to 24 hours.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.