"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
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)
Freshly ground black pepper
How to Make It
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.
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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