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This jalapeno corn slaw brings together crisp cabbage with sweet corn and spicy jalapenos for a refreshing side dish that perfectly balances flavors and textures. The creamy dressing ties everything together with tangy, sweet notes that make this slaw irresistible at any gathering.
I first created this slaw for a neighborhood barbecue when I needed something that could sit out during our allday festivities. It was such a hit that neighbors now request I bring my corn slaw to every summer potluck.
Ingredients
- Napa or green cabbage: Provides the perfect crisp foundation and absorbs the dressing beautifully without becoming soggy
- Fresh corn kernels: Add pops of sweetness and a satisfying texture contrast look for corn with bright green husks and plump kernels
- Jalapenos: Deliver that essential kick of heat remove seeds for milder flavor or keep them for extra spice
- Fresh cilantro: Brightens the entire dish with its distinctive flavor choose bunches with vibrant green leaves
- Green onions: Add a mild oniony flavor without overpowering the other ingredients select firm stalks with bright green tops
- Mayonnaise: Creates the creamy base for the dressing use good quality mayo for the best flavor
- Sugar: Balances the acidity and heat elements a necessary component for depth
- Dijon mustard: Adds tanginess and helps emulsify the dressing choose a smooth variety for best results
- Fresh lime juice: Provides essential acidity always use freshly squeezed for brightest flavor
- Celery seeds: Contribute a subtle earthy note that elevates the entire dish
- Kosher salt: Enhances all the flavors use this coarser salt rather than table salt for better control
Step-by-Step Instructions
- Prepare the vegetables:
- Shred the cabbage into thin ribbons using a sharp knife or mandoline for consistent texture. Cut the corn kernels from the cob by standing each ear upright and carefully slicing downward with a sharp knife. Mince the jalapeno very finely after removing seeds if desired. Chop the cilantro leaves and tender stems finely, and slice the green onions into thin rounds.
- Mix the vegetables:
- Combine all prepared vegetables in a large bowl that allows for generous tossing. Make sure your bowl is significantly larger than the volume of ingredients to prevent spillover when mixing.
- Create the dressing:
- In a separate bowl, add the mayonnaise as the base. Measure and add sugar, Dijon mustard, freshly squeezed lime juice, celery seeds, and kosher salt. Whisk vigorously until completely smooth and well incorporated, ensuring the sugar has dissolved fully.
- Combine and finish:
- Pour the prepared dressing over the vegetable mixture. Using large spoons or clean hands, toss thoroughly to ensure every piece of cabbage and corn is coated with the dressing. Continue mixing until the distribution is completely even throughout.
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The versatility of this slaw continues to amaze me. My husband originally claimed to dislike cole slaw of any kind, but after trying this corn version, he now requests it alongside grilled meats at least once a week during summer. The fresh corn makes all the difference its natural sweetness converts even the most dedicated slaw skeptics.
Serving Suggestions
This vibrant slaw shines as a side dish for barbecued meats, especially pulled pork, ribs, or grilled chicken. The coolness and acidity cut through rich, fatty meats perfectly. You can also serve it as a topping for fish tacos or inside sandwiches for added crunch and flavor. For a complete meal, pair it with cornbread and slow cooked beans.
Ingredient Substitutions
If fresh corn isnt available, thawed frozen corn works beautifully just pat it dry first to remove excess moisture. For a lighter version, substitute half the mayonnaise with Greek yogurt for a tangier profile with less fat. Cilantro haters can use flat leaf parsley instead, though the flavor profile will change slightly. Red cabbage can replace green for a more colorful presentation, and honey makes a wonderful substitute for sugar if you prefer.
Storage Tips
Store this slaw in an airtight container in the refrigerator where it will stay fresh for up to 3 days. Unlike traditional coleslaws, this version doesnt release much liquid, but you may want to give it a quick toss before serving again. If making ahead for a party, consider keeping the dressing separate until about 30 minutes before serving for maximum crispness. Do not freeze this slaw as the vegetables will lose their crisp texture upon thawing.
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Frequently Asked Questions
- → Can I use a different type of cabbage?
Yes, you can use any type of cabbage, including purple or savoy, for variation in color and texture.
- → Can I make this dish ahead of time?
It's best served fresh, but you can prepare the ingredients and dressing separately, combining them just before serving.
- → What can I substitute for jalapenos?
For less heat, try using mild green chilies or bell peppers as a substitute for jalapenos.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to two days for optimal freshness.
- → Can I adjust the sweetness of the dressing?
Absolutely. You can add more or less sugar depending on your preferred flavor balance.