Two Dads Cook

We're just two dads with a son and a love for food.

Grilled Corn & Sweet Pepper Salad

Method:

5 ears corn, shucked

10 grilled sweet peppers (recipe here), diced

extra virgin olive oil

1/2 c. red onion, peeled and diced

6 basil leaves, julienned

coarse salt

freshly ground black pepper

Preheat an outdoor grill over medium-high heat. Grill the corn, turning occasionally, until nicely charred. Once cool enough to handle, stand the corn on one end and cut away the kernels.

Heat a non-stick pan over medium-high heat and hit it with a count or two of olive oil. Saute the red onion until soft, about 5 minutes. Add the corn kernels and toss to coat with the olive oil. Saute until the corn is bright and softened, about 3 minutes. Turn the corn out into a serving bowl and add the sweet peppers, basil, and salt and pepper. Gently toss. Taste and adjust the seasonings, adding a bit more olive oil if necessary.

(And for another roasted corn salad idea, check out this version which we had in heavy rotation last summer.)

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