Spicy Corn Slaw Recipe
Introduction
This Spicy Corn Slaw is a fresh and zesty side dish perfect for summer barbecues and weeknight dinners alike. With a lively mix of jalapeño heat, sweet corn, and tangy lime dressing, it offers a delightful balance of flavors and crunch.
Ingredients
- 1 (14 oz) bag cole slaw mix
- 2 cups corn, fresh or frozen and thawed
- ¼ cup minced jalapeño, seeds removed
- ½ cup roughly chopped cilantro
- 3 green onions, chopped
- Dressing:
- ½ cup mayo
- Juice of 2 limes
- 2 tablespoons sugar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Step 1: In a large bowl, combine the cole slaw mix, corn, minced jalapeño, chopped cilantro, and green onions. Toss gently to blend all ingredients evenly.
- Step 2: In a separate small bowl, whisk together the mayo, lime juice, sugar, garlic powder, salt, and pepper until the dressing is smooth and well combined.
- Step 3: Pour the dressing over the salad mixture and toss thoroughly until everything is fully coated.
- Step 4: Cover and chill the slaw in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
Tips & Variations
- For extra crunch, add diced red bell pepper or thinly sliced radishes.
- Adjust the jalapeño amount to control the heat level or substitute with a milder pepper if preferred.
- Use Greek yogurt in place of mayo for a lighter dressing option.
- Add a dash of smoked paprika for a subtle smoky flavor.
Storage
Store the spicy corn slaw in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving. It’s best served chilled and may become soggy if stored too long, so enjoy it fresh for optimal texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn. Drain and rinse it well before adding to the slaw to avoid extra moisture in the salad.
How spicy is this slaw? Can I make it milder?
The jalapeño adds a moderate heat, but you can reduce the quantity or remove all the seeds to make it milder. Alternatively, substitute jalapeño with a sweeter pepper like poblano for less spice.
PrintSpicy Corn Slaw Recipe
A refreshing and zesty Spicy Corn Slaw featuring crisp cole slaw mix, sweet corn, and a tangy jalapeño-cilantro dressing. Perfect as a side dish for barbecues, picnics, or as a vibrant addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Slaw
- 1 (14 oz) bag cole slaw mix
- 2 cups corn, fresh or frozen and thawed
- ¼ cup minced jalapeño, seeds removed
- ½ cup roughly chopped cilantro
- 3 green onions, chopped
Dressing
- ½ cup mayo
- Juice of 2 limes
- 2 tablespoons sugar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine the slaw ingredients: In a large bowl, combine the cole slaw mix, corn, minced jalapeño (seeds removed), chopped cilantro, and chopped green onions. Toss gently to mix all the fresh ingredients evenly.
- Prepare the dressing: In a separate small bowl, whisk together the mayonnaise, lime juice, sugar, garlic powder, salt, and pepper until smooth and well blended to create the flavorful dressing.
- Dress the slaw: Pour the dressing over the slaw mixture, then toss thoroughly until every ingredient is fully coated with the dressing.
- Chill before serving: Place the dressed slaw in the refrigerator and chill for at least 30 minutes to allow the flavors to meld and serve cold for the best taste and texture.
Notes
- Use fresh corn when possible for the best flavor, but frozen corn thawed works well too.
- Adjust the amount of jalapeño according to your preferred spice level.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Can be made a few hours ahead; just keep chilled until ready to serve.
- Great as a side dish for grilled meats or as a topping for tacos.
Keywords: Spicy corn slaw, cole slaw recipe, jalapeño slaw, summer side dish, easy slaw
