Ingredients
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8 ears of whole corn, husks removed
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4 whole yellow and red peppers, or 1 pound (500 grams) mini peppers
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3 tablespoons olive oil
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4 tablespoons fresh chives finely chopped, reserving 1 tablespoon for garnish
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balsamic vinegar, to taste
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salt and pepper, to taste
Directions
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1
Done
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Heat grill and preheat oven to 400F (200C). |
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2
Done
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Brush corn with about 1 tablespoon olive oil on all sides. You can also do this with butter but I prefer olive oil. Set aside until ready to grill. |
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3
Done
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Clean the peppers, removing the seeds and cutting into bite size pieces. Place in large bowl. |
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4
Done
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Add 1 tablespoon of olive oil and about 1 teaspoon salt, toss together well and place on a large baking sheet-peppers should be in a single layer. |
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5
Done
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Place peppers in oven and roast for 45 minutes, checking half way, moving around the peppers to assure even cooking. |
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6
Done
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Place the corn on heated grill, roast each side for about 7-8 minutes until darker in color. |
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7
Done
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Remove from grill, let cool for 10 minutes and then with a sharp knife remove kernels from the husk and place in a large serving bowl. |
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8
Done
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Add the roasted red peppers to the corn along with the fresh chives. |
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9
Done
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Mix all together and then add the remaining tablespoon of olive oil, a few drops of vinegar, salt and pepper. Toss together very well. Taste and adjust seasoning. |
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10
Done
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Serve with a tablespoon of fresh chives on top for color. |
