Description
Brighten up your summer meals with this easy Spicy Corn Slaw recipe loaded with smoky plant-based bacon, fresh crunchy veggies, and a tangy, zesty dressing featuring apple cider vinegar (natural). This vibrant dish offers the perfect balance of spicy heat and sweet corn goodness, ideal as a refreshing side or a main event on warm days.
Ingredients
Scale
Main Ingredients
- 2 cups fresh corn kernels (or thawed and drained frozen corn)
- 4 slices smoky plant-based bacon, cooked and chopped
- 1 red bell pepper, diced
- 3 green onions, finely sliced
- 1 jalapeño pepper, minced (remove seeds for less heat)
- 1/4 cup fresh cilantro, chopped
Dressing
- 3 tbsp apple cider vinegar (natural)
- 2 tbsp olive oil
- 1 tbsp honey (natural) or maple syrup (natural) for vegan option
- 1/2 tsp ground cumin
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Corn and Plant-Based Bacon: Cook the smoky plant-based bacon in a skillet over medium heat until crisp and fragrant. Drain on paper towels, then chop into bite-sized pieces. If using fresh corn, remove kernels from the cob with a sharp knife; if using frozen corn, thaw and drain well.
- Chop the Vegetables: Dice the red bell pepper, finely slice the green onions, and mince the jalapeño pepper, adjusting the amount for desired spice. Remove seeds from jalapeño if milder heat is preferred.
- Mix the Dressing: In a small bowl, whisk together apple cider vinegar (natural), olive oil, honey (natural) or maple syrup (natural), ground cumin, salt, and black pepper. The dressing should taste bright, tangy, and slightly sweet to balance the spice.
- Combine Everything: In a large mixing bowl, combine corn kernels, chopped plant-based bacon, diced red bell pepper, sliced green onions, minced jalapeño, and chopped cilantro. Pour the dressing over the mixture and toss thoroughly to coat all ingredients evenly.
- Chill and Serve: Refrigerate the Spicy Corn Slaw for at least 30 minutes before serving to allow flavors to meld and enhance the refreshing taste.
Notes
- Use fresh corn and crisp vegetables for the best texture and sweetness.
- Add jalapeño gradually and taste to adjust the spice level.
- For extra smoky flavor without bacon, try smoked tempeh or crispy roasted chickpeas.
- Ensure the dressing coats all ingredients evenly for balanced flavor in every bite.
- Serve chilled to enhance crisp textures and tangy notes, especially on warm days.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Not recommended for freezing as vegetable texture may become soggy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No cooking (skillet for bacon alternative)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: spicy corn slaw, vegan corn slaw, summer side dish, plant-based bacon, fresh corn salad
