Grilled Sweet Peppers and Corn |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
4 red bell peppers |
4 yellow bell peppers |
9 large ears of corn, each broken in half |
olive oil (for brushing) |
1/4 cup (1/2 stick) unsalted butter |
3/4 cup plus 2 tablespoons finely chopped fresh basil |
Directions:
1. Prepare barbecue (medium-high heat). Grill peppers until charred on all sides. Transfer to paper bag; roll top to close tightly. Let steam 10 minutes. Peel and seed peppers. Cut into 1/2-inch-thick strips. DO AHEAD: 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 10 minutes. Transfer to large bowl; cover to keep warm.
3. Melt butter in heavy large skillet over medium-high heat. Add bell pepper strips. Sauté until heated through, stirring often, 3 to 5 minutes. Stir in 3/4 cup basil. Season to taste with salt and pepper. Spoon into center of large shallow platter. Arrange corn around peppers. Sprinkle remaining 2 tablespoons basil over and serve.
4. Test-kitchen 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.
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