Raw Corn & Pepper Slaw

Serves 4 · 20 min prep

Ingredients

• 3 cups fresh corn kernels (from 4 ears)
• 1 large red bell pepper
• 1 orange or yellow bell pepper
• 1 small jalapeño
• 4 scallions
• 1/2 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• 3 tbsp lime juice
• 3 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey or maple syrup
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup toasted pepitas
• 1/3 cup crumbled cotija or feta

Instructions

1. 1Shuck the corn and stand each ear upright in a wide bowl. Slice downward with a sharp knife to release the raw kernels, then scrape the cob lightly to catch the milky juices.
2. 2Core and thinly slice both bell peppers into matchsticks. Halve the jalapeño, remove seeds for milder heat, and mince finely. Thinly slice the scallions on a bias.
3. 3Stack the basil and cilantro, then chiffonade into thin ribbons so the herbs perfume the slaw without large wilted leaves.
4. 4In a large mixing bowl, combine the raw corn, peppers, jalapeño, scallions, and herbs. Toss gently to distribute colors evenly.
5. 5Whisk lime juice, olive oil, apple cider vinegar, honey, salt, and black pepper in a small bowl until the dressing looks glossy and emulsified.
6. 6Pour the dressing over the vegetables and toss thoroughly so every kernel and pepper strip is coated. Taste and add another pinch of salt or squeeze of lime if the corn needs brighter lift.
7. 7Let the slaw rest 10 to 15 minutes at room temperature so the peppers soften slightly and the corn juices mingle with the dressing.
8. 8Just before serving, fold in toasted pepitas and crumbled cheese for crunch and salt. Divide into bowls or meal-prep containers.
9. 9Serve chilled or cool as a standalone light lunch, or spoon over greens or into lettuce cups. Keeps well refrigerated up to 2 days; add pepitas fresh each day for maximum crunch.