Sweet and Tangy Corn with Roasted Peppers


"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 

Sweet and Tangy Corn with Roasted Pepppers
Photo: © Michael Turek
Total Time:
1 hrs
8 to 10


  • 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


  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.

  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.

  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.

  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.

Make Ahead

The recipe can be prepared through Step 3 one day ahead; refrigerate the roasted peppers, dressing and blanched corn and leeks separately.

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