Sweet and Tangy Corn with Roasted Peppers

1. 1

   Roast the peppers directly over a gas flame or under a preheated broiler, turning, until charred all over.

2. 2

   Transfer the peppers to a large bowl, cover tightly with plastic and let cool completely.

3. 3

   Peel, seed and stem the peppers, then cut them into 1/3-inch dice.

4. 4

   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.

5. 5

   Add the vinegar and cook until the caramel dissolves, about 1 minute; let cool completely.

6. 6

   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.

7. 7

   In a large bowl, toss the corn and leeks with the roasted peppers, scallions and sweet-tart dressing.

8. 8

   Season the corn with salt and pepper, transfer to a platter and serve.

9. 9

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10. 10

    Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

* Per serving · 4 servings · Values may vary.

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