- 8
Ingredients
- 2 red bell peppers, halved, cored and seeded
- 10 ears fresh corn, husked
- 5 Tbsp olive oil
- Salt and pepper
- 3 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- 3 scallions, white part only, thinly sliced
- 1/4 c finely chopped fresh cilantro
Preparation
Step 1
Preheat a gas grill to medium. Oil grates; grill peppers, turning over once or twice, until charred, 10 to 15 minutes. Transfer to a bowl; cover tightly. Let stand for 10 minutes. Remove from bowl; scrape away skin.
Brush corn with 1 Tbsp olive oil; season with salt and pepper. Grill corn, turning, until lightly charred, 7 to 10 minutes. Remove from heat and cool.
In a large bowl, whisk vinegar and mustard. Season with salt and pepper and whisk in remaining olive oil.
Dice peppers; cut corn kernels from cobs. Mix peppers, corn, scallions and cilantro in bowl with dressing and toss. Season with salt and pepper. Serve at room temperature.
*I cheated and used frozen corn. I just put the corn and diced red peppers in a pan and cooked them on the stove. I didn't take the skin off the peppers. We really liked it!
From All You magazine, July 23, 2010.