Grilled Sweet Peppers and Corn
Allison Zimmer
I serve this with grilled chicken sausage for dinner, followed by a fresh fruit crisp for dessert. A perfect summer meal!
ingredients
- 4 red bell peppers
- 4 yellow bell pepper
- 9 large ears of corn, each broken in half
- olive oil, for brushing
- 1/4 cup butter, (half a stick)
- 3/4 cup finely chopped fresh basil, plus two tbsps
directions
- 1
Grill peppers over medium high heat until charred on all sides. Transfer to a paper bag; roll top to close tightly. Let steam 10 minutes. Peel and seed peppers. (Can be made 1 day ahead. Cover and chill)
- 2
Brush corn with olive oil; sprinkle with salt and pepper. Grill until charred in spots, turning occasionally, about ten minutes. Transfer to a large bowl; cover to keep warm.
- 3
Melt butter in a heavy large skillet over medium high heat. Add bell pepper strips. Saute until heated through, stirring often, 3-5 minutes. Stir in 3/4 cup basil. Season to taste with salt and pepper. Spoon in to center of a large, shallow platter. Arrange corn around the peppers. Sprinkle remaining two tbsps of basil over and serve.
- 4
Tip: If you make the peppers a day ahead, you can skip the grilling and char them over a gas flame or in the broiler.
Source: Allison Zimmer
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