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Tuesday, July 16

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.

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