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Spicy Corn Slaw

Zesty Spicy Corn Slaw: Your New Go-To Summer Side!

Spicy Corn Slaw is a refreshing side dish bursting with flavor, perfect for summer gatherings.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 1 bag Cole Slaw Mix Try mixing cabbage and carrots for added freshness.
  • 2 cups Corn Fresh corn is best, but thawed frozen corn works too.
  • 1 Jalapeño Remove seeds to control heat level.
  • 1/4 cup Cilantro Feel free to leave it out if you're not a fan.
  • 2 stalks Green Onions Chives make a nice swap if desired.
For the Dressing
  • 1/2 cup Mayonnaise Opt for Greek yogurt for a lighter version.
  • 2 tablespoons Lime Juice Fresh lime juice is ideal.
  • 1 tablespoon Sugar Adjust to your preference for sweetness.
  • 1 teaspoon Garlic Powder Fresh garlic can add a bolder flavor.
  • 1 pinch Salt and Pepper Adjust to suit your personal palate.

Equipment

  • Mixing Bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Spicy Corn Slaw
  1. In a large mixing bowl, combine the cole slaw mix, fresh corn, finely minced jalapeño, chopped cilantro, and sliced green onions.
  2. In a separate small bowl, whisk together the mayonnaise, lime juice, sugar, garlic powder, and a pinch of salt and pepper until smooth and creamy.
  3. Drizzle the creamy dressing over the veggies in the large bowl, using a spatula to fold gently.
  4. Cover the slaw mixture with plastic wrap and refrigerate for at least 30 minutes.
  5. Once chilled, gently toss the slaw before serving and transfer to a decorative bowl.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

For best results, let the slaw chill for at least 30 minutes before serving.

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