Recipes Sweet and Tangy Corn with Roasted Peppers 5.0 (5,930) Add your rating & review "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 By Tom Colicchio Tom Colicchio Instagram Tom Colicchio is the chef and owner of Crafted Hospitality and the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef. He hosts the iHeart Radio podcast, Citizen Chef. Food & Wine's Editorial Guidelines Updated on April 25, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Michael Turek Total Time: 1 hrs Yield: 8 to 10 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 Directions 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. Make Ahead The recipe can be prepared through Step 3 one day ahead; refrigerate the roasted peppers, dressing and blanched corn and leeks separately. Rate it Print