Description
Make a sweet and spicy coleslaw featuring fresh corn and jalapeno peppers in a creamy cilantro-lime dressing. This side dish works well for cookouts and Tex-Mex meals.
Ingredients
Scale
- 1 head green cabbage, thinly shredded
- 1 red bell pepper, finely diced
- 1 cup frozen or fresh corn kernels
- 1 large jalapeno, seeded and minced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Instructions
- Place the shredded cabbage, diced red bell pepper, corn kernels, and minced jalapeno into a large bowl.
- In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, sugar, salt, and black pepper until smooth. This is your dressing.
- Pour the dressing over the vegetable mixture.
- Add the chopped cilantro to the bowl.
- Toss all ingredients together until the vegetables are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to combine.
Notes
- If you prefer more heat, leave some seeds in the jalapeno when mincing.
- For a tangier dressing, substitute half of the mayonnaise with plain Greek yogurt.
- If using frozen corn, thaw it completely and pat it dry before adding it to the slaw.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8
- Sodium: 350
- Fat: 14
- Saturated Fat: 2.5
- Unsaturated Fat: 11.5
- Trans Fat: 0.1
- Carbohydrates: 13
- Fiber: 2
- Protein: 3
- Cholesterol: 10