Grilled Corn and Jalapeno Slaw


  • 3 ears (large) Fresh Sweet Corn, Husked
  • 2 Large Fresh Jalapeno Peppers
  • 3 bags (10 Oz. Size) Shredded Cabbage
  • 4 Green Onions, Chopped
  • 3 Large Carrots, Peeled And Sliced Thinly On The Diagonal
  • 1/3 c. Minced White Onion
  • 1/4 c. Chopped Fresh Dill
  • 1/4 c. Chopped Fresh Cilantro
  • 2/3 c. Honey
  • 2/3 c. Cider Vinegar
  • 2/3 c. Vegetable Oil
  • 2 tsp. Cumin
  • 2 tsp. Ancho Chili Powder
  • 2 cloves (medium) Garlic, Minced
  • Kosher Salt To Taste
  • Freshly Ground Black Pepper, To Taste


  1. Heat grill to high. Place whole ears of sweet corn and whole jalapeno peppers on the hot grates. When they are nicely charred, rotate them until all sides are charred. This should take about 5 to 8 minutes. Remove from grill grates and let cool.
  2. Once the corn is cool enough to handle, cut the kernels from the cob using a sharp, serrated knife. Then cut the stems off the jalapenos and chop the jalapeno into small pieces. Add the corn kernels and jalapeno to a large bowl and set aside to cool completely. Then add cabbage, green onions, carrots, white onion, dill, and cilantro. Fold to combine.
  3. In a medium bowl, whisk together honey, vinegar, oil, cumin, chili powder, and garlic.
  4. Pour liquid mixture over the slaw mixture and fold to combine. Place in refrigerator for 30 to 60 minutes prior to serving, to both chill the slaw and let the flavors mingle. Right before serving, fold the slaw a few times. Taste test and add kosher salt and freshly ground black pepper as needed, and then serve.
  5. This can be prepared many hours in advance, or even the day prior to serving. Just store the slaw mixture and liquid mixture in separate containers in the refrigerator, combining them 30 to 60 minutes prior to serving, and then chilling again until serving time.


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