You can find corn and red peppers in abundance at the farmer’s market these days. I’m giving you this recipe for your cookouts this weekend. It can serve as a healthy, low-cal dip with baked tortilla chips or as a side for grilled pork or New York Strip Steaks. Eat this on turkey burgers or in a chicken wrap with grilled onions and sliced avocado. So skip the plastic containers of processed dip and throw this together instead! If fresh corn isn’t around, you could use dethawed frozen corn in a pinch — skip canned, please!
1 red bell pepper
3 ears corn, shucked and silks removed
1/4 cup fresh coarsely chopped basil
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon finely chopped garlic
1. Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold your hand above the grill for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
2. Place bell pepper on grill and grill on all sides until skin is black and blistered, 8 to 12 minutes. Transfer pepper to a paper bag, fold bag closed, and set aside.
3. Place corn on grill and cook on all sides until tender and beginning to brown, 3 to 4 minutes. Transfer corn to a cutting board and remove kernels from cob; you should have about 1 1/2 cups kernels. Transfer corn to a medium bowl and set aside.
4. When pepper is cool enough to handle, gently peel the skin from the pepper. Cut pepper in half lengthwise; remove seeds, ribs, and stem. Chop pepper.
5. Transfer chopped pepper to bowl with corn, along with basil, oil, vinegar, and garlic; toss until well combined. Season with salt and pepper.