Sweet & tangy corn with roasted peppers

Bell peppers, red	3
Sugar	½ cup
Water	1 tablespoon
Vinegar, white wine	½ cup + 2 tablespoons
Corn, shucked, kernels cut off cobs	10 ears
Leeks, medium, light green & white parts only, halved lengthwise, thinly sliced crosswise	3
Scallions, thinly sliced	8
Salt, kosher
Pepper, freshly ground

1. Roast the bell peppers directly over a gas flame, or under a preheated broiler, turning until charred all over.
2. Transfer the peppers to a large bowl, and cover tightly with plastic wrap, and let cool completely.
3. Peel, seed and stem the peppers.
4. Cut into a 1/3-inch dice.
5. Meanwhile, in a small saucepan, combine the sugar and water, and cook over moderate heat without stirring until lightly golden in color, about 3 to 5 minutes.
6. Add the vinegar, and cook until the caramel dissolves, about 1 minute more; let cool completely.
   Chef note: BEWARE of FUMES!
7. In a large saucepan of salted boiling water, blanch the corn kernels and leeks until crisp-tender, about 3 to 5 minutes; drain well, and let cool completely.
8. In a large bowl, toss the corn and leeks with the peppers, scallions, and sweet-tart dressing.
9. Season with salt and pepper to taste, and transfer to a platter.

Recipe from Food & Wine, August 2013.