Sweet and Tangy Corn with Roasted Peppers

Serving Size: 8
Prep Time:
Total Time:


  • 3 red bell peppers
  • kosher salt
  • 8 scallion, thinly sliced and preferably red (about 1 cup)
  • 3 medium leeks, light green and white parts only, halved lengthwise and thinly sliced crosswise
  • ears of corn, shucked and kernels cut off the cobs (about 10 cups)
  • 2 Tbsp white wine vinegar
  • 0.5 cup white wine vinegar
  • 1 Tbsp water
  • 0.5 cup sugar
  • freshly ground black pepper


  1. Roast the peppers directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer the peppers to a large bowl, cover tightly with plastic and let cool completely. Peel, seed and stem the peppers, then cut them into 1/3-inch dice.
  2. 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. Add the vinegar and cook until the caramel dissolves, about 1 minute; let cool completely.
  3. 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.
  4. In a large bowl, toss the corn and leeks with the roasted peppers, scallions and sweet-tart dressing. Season the corn with salt and pepper, transfer to a platter and serve.

MAKE AHEAD The recipe can be prepared through Step 3 one day ahead; refrigerate the roasted peppers, dressing and blanched corn and leeks separately.

Recipe Credit: Tom Colicchio
Image Credit: Michael Turek

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