CHEF JEFF — ONE BYTE AT A TIME: Bell Pepper-Corn Slaw

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.

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