© Michael Turek
Active Time
N/A
Total Time
1 HR
Yield
Serves : 8 to 10

"Some people get sick of corn, but I never do," Top Chef judge Tom Colicchio says. He serves this mix of corn and roasted red peppers as a salad, but it also makes a terrific relish for grilled fish or poultry. Slideshow: Make-Ahead Picnic Salads

How to Make It

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.

Step 2    

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.

Step 3    

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.

Step 4    

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.

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