Name: Spicy Corn Slaw
Prep time: 15 min
Total time: 15 min
Ingredients: 1 bag (14 oz) coleslaw mix; 2 cups corn, fresh or frozen thawed; ¼ cup jalapeño, minced, seeds removed; ½ cup cilantro, roughly chopped; 3 green onions, chopped; ½ cup mayonnaise (or Greek yogurt); Juice of 2 limes; 2 tablespoons sugar; 1 teaspoon garlic powder; Salt and pepper to taste

Description

A vibrant, crunchy coleslaw featuring shredded cabbage, sweet corn, minced jalapeño, fresh cilantro, and green onions tossed in a creamy, tangy lime and mayonnaise dressing with a touch of sugar and garlic powder. Ready in 15 minutes, naturally gluten-free, and perfect as a side dish, taco topping, or burger garnish for any summer meal.

Ingredients

1 bag (14 oz) coleslaw mix
2 cups corn, fresh or frozen thawed
¼ cup jalapeño, minced, seeds removed
½ cup cilantro, roughly chopped
3 green onions, chopped
½ cup mayonnaise (or Greek yogurt)
Juice of 2 limes
2 tablespoons sugar
1 teaspoon garlic powder
Salt and pepper to taste

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Instructions

In a large mixing bowl, combine the coleslaw mix, corn, minced jalapeño, chopped cilantro, and green onions. Toss to distribute everything evenly throughout the slaw base.
In a separate small bowl, whisk together the mayonnaise, fresh lime juice, sugar, and garlic powder until completely smooth and well combined.
Taste the dressing and adjust — add more lime juice for extra brightness, more sugar if you prefer a sweeter balance, or more jalapeño for additional heat.
Pour the dressing over the slaw mixture and toss thoroughly until every piece of cabbage and every kernel of corn is evenly coated in the creamy lime dressing.
Season generously with salt and pepper to taste and toss once more.
Cover and refrigerate for at least 15–20 minutes before serving to allow the flavors to meld and the cabbage to soften slightly. Toss again just before serving.

Notes

Remove the seeds and white membrane from the jalapeño before mincing for a milder heat level — leave some seeds in if you prefer a spicier result.
For the best flavor, use freshly squeezed lime juice rather than bottled — the difference in brightness and freshness is very noticeable in the finished dressing.
Char the corn in a dry skillet over high heat for 3–4 minutes before adding for a smoky, caramelized depth of flavor that takes the whole slaw to another level.

Prep Time: 15 mins
Cook Time: 0 minutes