Grilled Sweet Peppers and Corn

Ingredients for Grilled Sweet Peppers and Corn

• 4 red peppers

• 4 yellow peppers

• 9 large ears of corn, each broken in half

• Olive oil (for brushing)

• 60ml (1/2 stick) unsalted butter

• 3/4 cup plus 2 tablespoons finely chopped fresh basil

How to make Grilled Sweet Peppers and Corn

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.

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.

Melt butter in heavy large skillet over medium-high heat. Add 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 centre of large shallow platter. Arrange corn around peppers. Sprinkle remaining 2 tablespoons basil over and serve.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.