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 1 Core 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 2 Slice 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.

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