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Categories: Best recipes, Salads, Vegetarian

Bell pepper and corn slaw

Bell pepper and corn slaw
Kirk McKoy / Los Angeles Times

Crisp, cool slaw should be the official side dish of summer. Bright and refreshing, it's the dish to turn to as the weather turns hot. Made with just a few ingredients, slaws are straightforward and simple. And they're fast and ... Read more

Total time: 35 minutes, plus chilling time | Serves 6 to 8
  • 6 large bell peppers, assorted colors
  • 2 ears corn, shucked
  • Juice of 2 lemons, or to taste
  • Zest of 1 lemon
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1 tablespoon agave syrup or honey, or to taste
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon chipotle or New Mexico chile powder, or to taste
  • 1/4 cup chopped cilantro

Step 1Core the peppers and cut them into lengthwise strips no thicker than one-eighth inch and about 2 1/2 inches long. Place the sliced pepper in a large bowl.

Step 2Slice the kernels off the corn, and toss them with the peppers.

Step 3In 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.

Step 4Pour 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.

Step 5Cover and refrigerate the pepper slaw at least 1 hour before serving. The slaw will keep for up to 2 days, refrigerated.

Each of 8 servings:
117 calories; 2 grams protein; 14 grams carbohydrates; 3 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 302 mg. sodium.
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