Three Pepper and Corn Slaw

• 2 cups fresh corn kernels (about 3 cobs)
• 12 cup red onion, thinly sliced
• 1 sweet red pepper, thinly sliced
• 1 sweet green pepper, thinly sliced
• 1 sweet yellow pepper, thinly sliced
• 13 cup fresh coriander, chopped
• 34 teaspoon cumin seed, toasted and crushed
• 14 cup lime juice
• 3 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 teaspoon granulated sugar
• 12 teaspoon salt
• 12 teaspoon ground black pepper

1. To make the dressing, whisk together all of the ingredients and set aside.
2. In the same skillet that was used to toast the cumin seeds, cook the corn, stirring often, until softened and charred, about 2 minutes.
3. Let cool.
4. Add the corn, peppers, onion and coriander to the dressing and toss to combine.
5. Cover and refrigerate for one hour.

corn kernels, red onion, sweet red pepper, sweet green pepper, sweet yellow pepper, fresh coriander, cumin, lime juice, vegetable oil, garlic, sugar, salt, ground black pepper

Taken from www.food.com/recipe/three-pepper-and-corn-slaw-434038 (may not work)