Roasted Corn Slaw with Cilantro Jalapeno Pesto

A perfect side for any BBQ or summertime meal!

For the pesto

2 cups cilantro, packed
6 cloves garlic
1 inch ginger
Juice of 1 lime (or two, it’s up to you)
¼ cup almonds, chopped, toasted
6 tablespoons Pinetop/Gilbert Jalapeno Olive Oil
salt and pepper to taste


4 cups cabbage
2 cup shredded carrots
5 scallions, chopped
2 cups cherry tomatoes, halved
2 medium ears of corn
1 lime, halved
Pinetop/Gilbert White Balsamic Vinegar to taste
salt and pepper to taste


For the pesto Combine all ingredients in a food processor and blend until you reach desired consistency. Add salt and pepper to taste, as well as extra olive oil if it’s too dry. Really, you should adjust any of the ingredients to suit your taste buds!

For the slaw Prepare the corn: preheat oven to 375. Rub corn with lime wedges and sprinkle with salt and pepper. Wrap in aluminum foil and roast for about 30 minutes.

Combine all other ingredients in a bowl. Cut corn off of the cob with a knife and add to the slaw. We added about half of the pesto to this amount of slaw, but adjust for your taste. Drizzle a touch more Jalapeno Olive Oil as well as a some White Balsamic Vinegar and toss until fully coated in pesto.

Recipe Originated from Here