Spicy Corn Slaw
A vibrant and crunchy salad that combines the sweetness of corn with the zesty kick of jalapeños and creamy dressing, perfect for summer barbecues.
Ingredients
For the Base
- 1 bag (14 oz) cole slaw mix
- 2 cups corn (fresh or frozen, thawed) Fresh corn recommended, but frozen works.
- 0.25 cup jalapeño (minced, seeds removed) Adjust spice level as desired.
- 0.5 cup cilantro (roughly chopped) Can be substituted with parsley.
- 3 pieces green onions (chopped)
For the Sauce
- 0.5 cup mayonnaise Can substitute with Greek yogurt.
- 2 pieces limes (juice of)
- 2 tablespoons sugar Adjust based on your preferences.
- 1 teaspoon garlic powder Can substitute with fresh minced garlic.
- Salt and pepper To taste.
Instructions
Preparation
- In a large bowl, toss together the cole slaw mix, corn, minced jalapeño, chopped cilantro, and green onions until everything is evenly mixed.
Preparing the Dressing
- In a separate small bowl, whisk together the mayonnaise, lime juice, sugar, garlic powder, salt, and pepper until smooth.
Combining
- Pour the dressing over the slaw mixture and fold gently until well-coated.
Chilling
- Cover the slaw and let it chill in the refrigerator for at least 30 minutes.
Notes
Best served cold. Can be prepared a day ahead for flavor development. Store in an airtight container for 3-5 days.