Zesty Jalapeno Corn Coleslaw for Your Next BBQ Delight

This Jalapeno Corn Coleslaw combines vibrant flavors and creamy textures, perfect for your summer BBQs and potlucks.

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Prep Time 15

Cook Time 10

Chill Time 2

Total Time 2 25

Servings: 8 cups

Course: Salads

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dressing

½ cup mayonnaise can substitute with Greek yogurt
½ cup sour cream can be swapped with full-fat yogurt
2 cloves garlic minced
1 unit lime juiced
½ teaspoon chili powder adjust for spice
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper omit for milder flavor
½ teaspoon kosher salt adjust to taste
¼ teaspoon black pepper

For the Pasta and Corn

12 oz ditalini pasta substitute with any short pasta
16 oz grilled or roasted corn fresh is ideal

For Freshness and Crunch

¼ cup chopped fresh cilantro
¼ cup red onion finely diced
⅓ cup cotija cheese can substitute with feta

Equipment

large pot
mixing bowl
whisk
grill or pan

Method

Step-by-Step Instructions

Cook the pasta in salted water until al dente, about 8-10 minutes. Drain and rinse under cold water.
Grill or pan-sear corn until charred, about 5-7 minutes. Allow to cool and cut kernels off the cob.
In a bowl, whisk together all dressing ingredients until smooth and creamy.
Combine pasta, corn, cilantro, red onion, and cotija cheese in a large bowl. Pour dressing over and toss gently.
Serve immediately or chill for 1-2 hours before serving to enhance flavors.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 28gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 350mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1.5mg

Notes

For best flavor, let the salad chill in the refrigerator and serve cold.

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