HOW DO I love this? Let me count the ways. It is the perfect addition to a cheese- and-cracker board. It is terrific on a grilled cheddar sandwich on whole wheat and wonderful with goat cheese on French bread. It completes a veggie burger, makes a fine dip for raw veggies or corn chips, and can serve as a topping for simply cooked fish or chicken.
MAKES: ABOUT 1 CUP
INGREDIENTS:
- 2 Red bell peppers
- 1 ear corn
- 2 scallions, white and tender green parts only, finely chopped
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper
- 1 to 3 teaspoons sugar (optional)
INSTRUCTIONS:
- Preheat the broiler. Lightly oil a rimmed baking sheet.
- Place the bell peppers and corn on the baking sheet with space between them. Broil 4 inches from the heat for 10 to 20 minutes, until charred all over, turning several times.
- Place the peppers in a covered bowl, plastic bag, or paper bag. Seal and let steam for about 10 minutes to loosen the skins. Strip the corn kernels from the cob and place in a medium-size bowl.
- Cut slits in the peppers and drain briefly into the bowl with the corn to catch any juices. Scrape or peel off the skins and discard. Discard the seeds and membranes. Finely chop the peppers and add to the corn, along with the scallions, basil, oil, and vinegar. Mix well. Season with salt and pepper to taste. Add the sugar to balance the flavors, if needed.
- Let stand for at least 15 minutes to allow the flavors to blend.
- Serve at room temperature
