• author
    • Randy Graham

    • July 4, 2013 in Columnists

    Grilled Corn with Tri-Colored Peppers

    Grilled Corn & Peppers #1

    It was from the Native Americans that the first European settlers learned about corn. Native Americans had spent hundreds of years developing what we now know as corn from seed-bearing grass. Long before Christopher Columbus sailed from Spain, Native Americans were cultivating this grass in North, Central, and South America. Native American farmers in the Ohio River Valley had been growing corn for more than 1,700 years before the first white men crossed the Appalachian Mountains, and there is evidence that they used corn to brew beer before Europeans arrived in the Americas.

    Today, corn is important in the preparation of many recipes. But nothing can come close to the timeless appeal of simple grilled corn on the cob. When paired with fresh bell peppers, it is elegant. My recipe for corn and peppers is a great summertime side dish. It is colorful, nutritious, and a good accompaniment to any barbecue entrée.

    2 red bell peppers
    2 yellow bell peppers
    2 green bell peppers
    9 ears of corn (husked and broken in half)
    Extra virgin olive oil
    ¼ cup unsalted butter
    ¾ cup plus 2 tablespoons fresh basil (chopped fine)
    Salt and pepper to taste

    Preheat grill to medium-high heat (about 400 degrees).

    Soak husked corn in a pot of cold water. Make sure ears of corn are completely immersed in the water. Set aside to soak for 15 minutes.

    Grill peppers until charred on all sides. Let cool in a large, closed plastic baggie for about 10 minutes then seed and cut into 1/2-inch-thick strips. Set aside.

    Remove corn from cold water and pat dry. Brush with olive oil and break into two pieces each. Grill for 10 minutes, turning occasionally, until charred in spots. Transfer to large serving platter and cover to keep warm.

    Melt butter in heavy large skillet over medium-high heat. Add pepper strips. Sauté until heated through, stirring often, 4 to 5 minutes. Stir in 3/4 cup basil. Season to taste with salt and pepper.

    Spoon pepper mixture onto serving platter with the corn. Garnish with remaining 2 tablespoons basil and serve while still warm.

    See Chef Randy’s food blog for more recipes at: http://valleyvegetarian.blogspot.com


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