3 ears fresh corn, in their husks
2 red bell peppers
1 tomato, diced
1/2 garlic clove, chopped
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 bunches arugula (about 8 cups), stems removed
3/4 cup imported black or green olives, for garnish
1 1/2 cups red and yellow cherry tomatoes, halved, for garnish
3-ounce piece Parmigiano-Reggiano cheese
Option: Add diced fresh avocado
Prepare a grill.
Grill the corn and peppers 4 inches from the coals, turning occasionally, until the
skins of the peppers are black, the corn husks are black, and the corn kernels are
light golden when the husk is pulled back, 6 to 10 minutes. Remove from the grill.
Transfer the peppers to a paper or plastic bag, close tightly, and let cool for 10
minutes. Let the corn cool.
Remove the corn husks and silk. Cut the kernels from the cob and set aside. Scrape
the skin from the peppers with a knife. Reserve the skinned peppers separately
from the corn.
In a blender, puree the peppers, tomato, garlic, vinegar, and olive oil to make a
vinaigrette. Season with salt and pepper, strain through a fine mesh strainer, and
On individual serving plates, divide the vinaigrette evenly among the plates. In a
large bowl, toss together the corn and arugula and distribute onto the plates.
Garnish with the olives and cherry tomatoes. Shave the Parmigiano over the top.