Sweet and Tangy Corn with Roasted Peppers

By á-29965

Ingredients

• 3 red bell peppers
• 1/2 cup sugar
• 1 tablespoon water
• 1/2 cup plus 2 tablespoons white wine vinegar
• 10 ears of corn, shucked and kernels cut off the cobs (about 10 cups)
• 3 medium leeks, light green and white parts only, halved lengthwise and thinly sliced crosswise
• 1 cup thinly sliced scallions, preferably red (about 8 scallions)
• Kosher salt
• Freshly ground black pepper

Details

Servings 8
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 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.

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.

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.

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.