Grilled Sweet Peppers And Corn
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
43
Sourness
46
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Prepare barbecue (medium-high heat)
2
Grill peppers until charred on all sides
3
Transfer to paper bag; roll top to close tightly
4
Let steam 10 minutes
5
Peel and seed peppers
6
Cut into 1/2-inch-thick strips
7
DO AHEAD: Can be made 1 day ahead
8
Cover and chill
9
Brush corn with olive oil; sprinkle with salt and pepper
10
Grill until charred in spots, turning occasionally, about 10 minutes
11
Transfer to large bowl; cover to keep warm
12
Melt butter in heavy large skillet over medium-high heat
13
Add bell pepper strips
14
Sauté until heated through, stirring often, 3 to 5 minutes
15
Stir in 3/4 cup basil
16
Season to taste with salt and pepper
17
Spoon into center of large shallow platter
18
Arrange corn around peppers
19
Sprinkle remaining 2 tablespoons basil over and serve
20
Prepare barbecue (medium-high heat)
21
Grill peppers until charred on all sides
22
Transfer to paper bag; roll top to close tightly
23
Let steam 10 minutes
24
Peel and seed peppers
25
Cut into 1/2-inch-thick strips
26
DO AHEAD: Can be made 1 day ahead
27
Cover and chill
28
Brush corn with olive oil; sprinkle with salt and pepper
29
Grill until charred in spots, turning occasionally, about 10 minutes
30
Transfer to large bowl; cover to keep warm
31
Melt butter in heavy large skillet over medium-high heat
32
Add bell pepper strips
33
Sauté until heated through, stirring often, 3 to 5 minutes
34
Stir in 3/4 cup basil
35
Season to taste with salt and pepper
36
Spoon into center of large shallow platter
37
Arrange corn around peppers
38
Sprinkle remaining 2 tablespoons basil over and serve