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This zesty cabbage and corn mix blends crunchy greens with corn kernels and hot jalapenos to make a cool side that perfectly balances taste and crunch. The smooth sauce brings it all together with tangy, sweet hints that make folks come back for more at any party.
I came up with this slaw for a block party when I wanted something that could handle sitting out during our whole-day fun. It was such a smash hit that now my neighbors always ask me to bring my special corn mix to every outdoor summer gathering.
Ingredients
- Green or Napa cabbage: Makes the perfect crunchy base and soaks up the sauce nicely without going limp
- Corn off the cob: Gives bursts of sweetness and nice texture contrast—grab ears with bright green coverings and fat kernels
- Jalapenos: Bring that needed heat kick—take out the inside bits for less spice or keep them in for extra fire
- Cilantro: Lifts the whole dish with its fresh flavor—pick bunches with bright leaves
- Green onions: Add light onion taste without taking over—look for firm stalks with nice green tops
- Mayonnaise: Forms the smooth base for the dressing—grab good stuff for better taste
- Sugar: Cuts the heat and acid—you can't skip it if you want good flavor
- Dijon mustard: Adds zip and helps mix everything together—go for the smooth kind
- Lime juice: Brings needed tartness—always squeeze it fresh for best taste
- Celery seeds: Give a subtle flavor boost that makes everything pop
- Kosher salt: Makes all flavors better—this bigger salt works better than table salt
Step-by-Step Instructions
- Get your veggies ready:
- Cut the cabbage into skinny strips with a good knife or slicer for even pieces. Slice corn kernels off by standing each ear up and cutting down with a sharp knife. Chop the jalapeno super tiny after taking out seeds if you want milder taste. Cut up the cilantro leaves and stems finely, and slice green onions into thin circles.
- Toss the veggies together:
- Put all your cut-up veggies in a big bowl with plenty of room for mixing. Make sure your bowl is much bigger than your ingredients so nothing spills when you stir it all up.
- Whip up the sauce:
- In another bowl, start with the mayo. Add in the sugar, Dijon, fresh lime juice, celery seeds, and kosher salt. Stir really well until it's totally smooth and mixed, making sure the sugar isn't grainy anymore.
- Mix and finish:
- Pour your sauce over all the veggies. Using big spoons or clean hands, mix everything super well so every bit of cabbage and corn gets coated. Keep tossing until the sauce covers everything evenly.
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I'm still amazed at how flexible this slaw can be. My hubby swore he hated any kind of coleslaw, but after trying this corn version, he now wants it with grilled meats every week in summer. The fresh corn really changes everything—its natural sweetness wins over even folks who think they don't like slaw.
Serving Suggestions
This bright mix works great next to BBQ meat, especially pulled pork, ribs, or chicken hot off the grill. Its cool crunch and tang cut through fatty meats just right. You can also put it on fish tacos or in sandwiches for extra crunch and flavor. For a full meal, serve it with cornbread and slow-cooked beans.
Ingredient Substitutions
When you can't find fresh corn, thawed frozen corn works great too—just pat it dry first to get rid of extra water. Want a lighter version? Swap half the mayo with Greek yogurt for more tang and less fat. Don't like cilantro? Try flat-leaf parsley instead, though it'll taste a bit different. Red cabbage can jump in for green if you want more color, and honey works nicely instead of sugar if that's what you prefer.
Storage Tips
Keep this slaw in a sealed container in your fridge where it'll stay good for up to 3 days. Unlike other slaws, this one doesn't get very watery, but you might want to stir it again before serving. If you're making it ahead for a party, try keeping the sauce separate until about half an hour before serving to keep everything super crisp. Don't try to freeze this slaw—the veggies will turn mushy when thawed.
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Frequently Asked Questions
- → Can I swap in a different cabbage?
You sure can! Purple cabbage or savoy are great options for adding variety to the look and feel.
- → Could this be made ahead of time?
It’s best fresh, but you can chop the veggies and prep the dressing separately, then mix them when ready to serve.
- → What’s a good replacement for jalapenos?
If you’d like less heat, mild green chilies or even bell peppers can work just as well.
- → How can I store leftovers?
Pop any leftovers into a sealed container and keep them in the fridge. Try to finish them in two days for the freshest taste.
- → Can the sweetness in the dressing be changed?
Of course! Just add more or less sugar, depending on how sweet you like it.