Zesty Mexican Coleslaw with Grilled Corn and Jalapeno
My Mexican Coleslaw is the kind that makes people pause mid-bite and ask what’s in it. It’s mouthwatering in a way traditional versions rarely are, layered with fresh crunch, bright lime, and warm cumin. If you think you don’t like coleslaw, this might be the one that changes your mind.
Growing up, coleslaw was usually sweet, heavy, and pushed to the side of the plate. This version is completely different. It’s crisp and delicious, packed with grilled corn that adds subtle smokiness, peppery radishes for bite, and just one jalapeño for a gentle but noticeable heat. The cabbage stays crunchy instead of turning limp, and the whole bowl tastes mouthwatering good.
The dressing is what pulls everything together and gives it that south of the border flair. Greek yogurt adds creaminess without weighing it down, while lime juice keeps it sharp and refreshing. Olive oil and spices like cumin, paprika, and garlic add a kick. It’s tangy, zesty, and a little spicy, with none of the cloying sweetness people often expect from slaw.
Pile it onto tacos, serve it next to grilled meats, or grab a fork and eat it straight from the bowl. It has that unmistakable crunch and brightness that makes a meal feel complete. Once you try this version, it’s hard to go back to the usual one.
