Method

Prepare a large pot of boiling water, and add sugar. Preheat grill to medium heat. Shuck and clean the silks from corn and cut out any bad spots. When grill is hot, place peppers directly on grate; grill and turn about every 4-5 minutes, until lightly charred and blistered all around. Transfer peppers immediately to a paper bag for 30 minutes to complete cooking. Place 6 ears of corn on grill, turning every couple of minutes to prevent burning. Remove when kernels are browned. Meanwhile, place remaining ears into boiling water for 12 minutes or until the kernels are slightly soft. When both roasted and boiled corn is finished, place on a platter and let cool. Remove peppers from paper bag and remove charred outer skin. This should peel off easily. Cut peppers open; discard seeds then dice into small pieces. When corn has cooled, carefully take a knife and remove kernels from cobs. Combine pepper with corn, add butter, salt and black pepper to taste.

Notes: Notes: If the kernels have cooled you may want to heat them up again so the butter will melt. You can also add other types of peppers beside sweet. Sometimes I will roast anchos or chipotles to get a hotter taste.

Number of Servings: 6

Submitted by: celebrateyourmarket ( See all of celebrateyourmarket Recipes )

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