Broccoli Carrot and Toasted Corn Slaw with Pecans

1 large crown broccoli
1 carrot, peeled and julienned
1 ear fresh corn, husked and kernels removed
2 green onions, sliced
Dash red pepper flakes
2 Tbsp chopped pecans

Juice of 1/2 lemon, just over 1 Tbsp
1 Tbsp seasoned rice vinegar
1 generous Tbsp olive oil

Cut the broccoli floweret tips off, and into 1/2-inch pieces. Set aside. Peel stalk base if necessary, and dice all stalk pieces into 1/2-inch pieces. In all, you should have 3-4 cups broccoli. Tip stalk pieces into a glass bowl with a tablespoon water. Microwave for two minutes, covered. Toss in the flowerets, salt to taste, cover and microwave one more minute. Immediately transfer to a bowl with ice water and allow to chill thoroughly.

Meanwhile, in a small skillet over medium-high heat, toast the corn in just a bit of cooking oil. Allow kernels to just turn a bit brown then stir and repeat. Drain the broccoli (and I like to spin in a salad spinner to dry a bit; a kitchen towel will work too). Tip corn into a serving bowl and add all the remaining ingredients. Salt and pepper to taste, and toss to mix well. Serves 4.