Bell pepper and corn slaw
The vivid shades of bell peppers and fresh corn kernals make a beautiful slaw. Because the vegetables are so sweet, they need dressing that is a bit assertive. The earthy cumin and smoky chipotle pepper deepen the flavors. The bright sweet corn kernels and chopped cilantro give the slaw a decidedly Southwestern feel.
From the story: Slaws make a great side dish — or dessert
Core the peppers and cut them into lengthwise strips no thicker than 1/8 inch and about 2 ½ inches long. Place the sliced pepper in a large bowl.
Slice the kernels off the corn and toss them with the peppers.
In a small bowl, whisk together the lemon juice, zest, garlic, olive oil, agave syrup, salt and chipotle powder to form a dressing. Taste and adjust to taste.
Pour the dressing over the peppers and toss well to coat completely. Stir in the cilantro and toss until evenly combined. This makes about 6 cups slaw.
Cover and refrigerate the pepper slaw at least 1 hour before serving.
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