Crisp, colorful, and bursting with bold flavor — this spicy corn slaw combines sweet corn, crunchy cabbage, fresh vegetables, and a zesty creamy dressing with just the right amount of heat. Perfect as a barbecue side dish, taco topping, or refreshing summer salad, this vibrant slaw delivers a delicious balance of sweetness, crunch, and spice in every bite.
INGREDIENTS
• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 2 cups corn kernels (fresh, canned, or thawed frozen)
• 1 red bell pepper, finely diced
• 0.25 cup red onion, finely diced
• 1 jalapeño, finely minced
• 0.25 cup fresh cilantro, chopped
• 0.5 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
STEPS
- Prepare the vegetables: Wash and dry all vegetables thoroughly. Shred the green and red cabbage, dice the bell pepper and red onion, and finely mince the jalapeño. Remove the jalapeño seeds for a milder slaw or leave some in for extra heat.
- Combine the slaw ingredients: In a large mixing bowl combine the green cabbage, red cabbage, corn, bell pepper, red onion, jalapeño, and fresh cilantro. Toss lightly to distribute everything evenly.
- Make the dressing: In a separate bowl whisk together the mayonnaise, sour cream, lime juice, honey, chili powder, smoked paprika, salt, and black pepper until smooth and creamy.
- Dress the slaw: Pour the dressing over the vegetable mixture and toss thoroughly until all the ingredients are evenly coated.
- Chill the slaw: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend and the cabbage to soften slightly while remaining crisp.
- Stir before serving: Give the slaw a good toss before serving to redistribute the dressing and ensure even flavor throughout.
- Taste and adjust: Adjust the seasoning with additional lime juice, salt, or chili powder if desired for a brighter or spicier flavor.
- Serve and enjoy: Serve chilled as a side dish, pile onto tacos, top pulled pork sandwiches, or spoon alongside grilled meats and seafood.
NOTES
Tips: Fresh sweet corn gives the best flavor during summer months, but canned or frozen corn works wonderfully year-round. Red and green cabbage create a beautiful color contrast and provide excellent crunch. Jalapeños add heat, while lime juice and honey balance the flavors with brightness and sweetness. For an extra kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing. This slaw is excellent with fish tacos, grilled chicken, barbecue ribs, burgers, and pulled pork. It can be prepared several hours ahead of time, making it ideal for cookouts and gatherings. Store tightly covered in the refrigerator for up to 3 days. The vegetables may release a little moisture over time, so simply toss well before serving again.
