Roasted Corn Slaw with Cilantro Jalapeno Pesto

Posted by Olivia on Friday, June 7th, 2013

Roasted Corn Slaw with Cilantro Jalapeno Pesto

This takes Pesto to a new level, a fabulous new level!!: Cilantro, ginger, garlic, lime, TOASTED almonds, AND! Jalapeno Olive Oil – YUM! I tossed this into a slaw of cabbage, carrots, roasted corn, cherry tomatoes, and scallions.

This is one of those awesome recipes where I just see a ton of room for experimentation. The pesto could be used on its own, the salad itself has room for chicken or shrimp, or you could even use this as a fish taco topper. We just ate it along sliders and sweet potato fries but the options are endless.

Roasted Corn Slaw with Cilantro Jalapeno Pesto:

Made with these products from The Olive Press:

  • 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 Jalapeno Olive Oil
  • salt and pepper to taste
  • Slaw
  • 4 cups cabbage
  • 2 cup shredded carrots
  • 5 scallions, chopped
  • 2 cups cherry tomatoes, halved
  • 2 medium ears of corn
  • 1 lime, halved
  • White Balsamic Vinegar to taste
  • salt and pepper to taste

  1. 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!
  2. 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.
  3. 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.
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