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Grilled Sweet Peppers and Corn

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Grilled Sweet Peppers and Corn

Grilled Sweet Peppers and Corn

amanda

Equipment

  • - Grill Set (including a gas or charcoal grill)

  • - Corn Husks

  • - Grilling Utensils Set (skewers, spatulas, tongs)

  • - Oven Mitt or Fork Protectors

  • - Grilling Basket (optional)

  • - Silicone Grill Mats or Cooking Lines

  • - Indoor Electric Griddle (for indoor use)

  • - Smoking Chips or Wood Chips Box (optional)

  • - Charcoal Starter Kit

  • - Grill Cover or Tarp (optional)

  • - Corn Husking Hoe or Corn Cutter

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

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
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