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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Sweet and Tangy Corn with Roasted Peppers Recipe

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This recipe for Sweet and Tangy Corn with Roasted Peppers is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 red bell peppers
1/2 cup sugar
1 tbsp water
1/2 cup plus 2 tbsp white wine vinegar
10 ears of corn, shucked and kernels cut off the cobs (about 10 cups)
3 medium leeks, light green and white part only, halved lengthwise and thinly sliced crosswise
1 cup thinly sliced scallions, preferably red (about 8 scallions)
Kosher salt and freshly ground black pepper
Directions:
Directions:
1. Roast the peppers directly over a gas flame or under a preheated broiler , turning, until charred all over. Transfer the peppers to a large bowl, cover tightly with plastic and let cool completely. Peel, seed and stem the peppers, then cut them into 1/3 inch dice.

2. Meanwhile, in a small saucepan, combine the sugar with the water and cook over moderate heat without stirring until lightly golden in color, 3 to 5 minutes. Add the vinegar and cook until the caramel dissolves, about 1 minute; let cool completely.

3. In a large saucepan of salted boiling water, blanch the corn kernels and sliced leeks until crisp tender, 3 to 5 minutes; drain well and let cool completely.

4. In a large bowl, toss the corn and leeks with the roasted peppers, scallions and sweet tart dressing. Season the corn with salt and pepper, transfer to a platter and serve.
Personal Notes:
Personal Notes:
MAKE AHEAD
The recipe can be prepared through Step 3 one day ahead; refrigerate the roasted peppers, dressing and blanched corn and leeks separately.

 

 

 

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