Skip to main content
Recipes
June 2009

Grilled Sweet Peppers and Corn

By Diane Rossen WorthingtonPhotography by Gentl Hyers
Image may contain Plant Food Corn and Vegetable

Recipe information

  • Yield

    12 Servings

Ingredients

4

red bell peppers

4

yellow bell peppers

9

large ears of corn, each broken in half

Olive oil (for brushing)

1

/4 cup (1/2 stick) unsalted butter

3

/4 cup plus 2 tablespoons finely chopped fresh basil

Need to make a substitution?

Preparation

  1. Step 1

    Prepare barbecue (medium-high heat). Grill peppers until charred on all sides. Transfer to paper bag; roll top to close tightly. Let steam 10 minutes. Peel and seed peppers. Cut into 1/2-inch-thick strips. DO AHEAD Can be made 1 day ahead. Cover and chill.

    Step 2

    Brush corn with olive oil; sprinkle with salt and pepper. Grill until charred in spots, turning occasionally, about 10 minutes. Transfer to large bowl; cover to keep warm.

    Step 3

    Melt butter in heavy large skillet over medium-high heat. Add bell pepper strips. Sauté until heated through, stirring often, 3 to 5 minutes. Stir in 3/4 cup basil. Season to taste with salt and pepper. Spoon into center of large shallow platter. Arrange corn around peppers. Sprinkle remaining 2 tablespoons basil over and serve.

  2. Step 4

    If you make the peppers a day ahead, you can skip the grilling and char them over a gas flame or in the broiler.

Explore Bon AppétitBell PepperVegetableCornBasilSummerSideGluten-FreeNut-FreeVegetarianGrillingDinner