Grilled Roast Corn, Red Pepper and Oregano Salad

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Grilled Roast Corn, Red Pepper and Oregano Salad

 

8 ears corn

1/3 cup olive oil

4 red bell or other sweet peppers

1 tsp. salt

1 tsp. freshly ground black pepper

1/4 cup finely chopped fresh oregano

fresh spinach leaves, optional

 

Prepare a fire in a charcoal grill. Remove the silks from the ears of corn, but

leave husks attached. Gently pull the husks back and brush the corn kernels with

half of the olive oil; sprinkle them with half of the salt and black pepper.

Pull husks back into place.

Place husk-wrapped corn and the red peppers on a medium-hot grill. Turn the

peppers until the entire surface of each is scorched; this will take about 5

minutes. Remove the peppers and put them into a sealed plastic bag for a few

minutes to sweat. Cook the corn for another 5 minutes. Peel back the husks and

put the ears directly on the grill for 2 or 3 minutes, turning them often, to

brown them a bit.

To finish the dish, cut off the kernels from each cob by running a sharp knife

from the pointed end to the stem end. Place the kernels in a large bowl.

With your fingertips, peel away the skins and remove the seeds and ribs from the

peppers. Rinse the peppers under cold water and then cut them into thin slivers.

Add the peppers to the bowl holding the corn, along with the oregano and the

remaining olive oil, salt and pepper. Toss gently and spoon into a serving dish.

Serves 6.