CHEF JEFF — ONE BYTE AT A TIME: Bell Pepper-Corn SlawThis is one of the Los Angeles Times Test Kitchen’s top recipes for 2009.
By: Herald Staff Report,
The following is one of the Los Angeles Times Test Kitchen’s top recipes for 2009.
Bell Pepper-Corn Slaw
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
¼ cup olive oil
1 tablespoon agave syrup or honey, or to taste
1 teaspoon salt, or to taste
½ teaspoon chipotle or New Mexico chili powder, or to taste
¼ cup chopped cilantro
Core peppers and cut them into lengthwise strips no thicker than Z,-inch and about 2½ inches long. Place pepper in large bowl.
Slice kernels off the cob, and toss them with peppers. In small bowl, whisk together lemon juice, zest, garlic, olive oil, agave syrup, salt and chipotle powder to form dressing. Taste and adjust taste.
Pour dressing over pepper-and-corn mix and toss well to coat completely. Stir in cilantro and toss until evenly combined. This makes about 6 cups slaw.
Cover and refrigerate pepper slaw for 1 hour before serving.
The slaw will keep for up to 2 days, refrigerated.
Yield: Serves 8.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.