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Grilled Sweet Peppers and Corn

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  • 4 red bell peppers
  • 4 yellow bell peppers
  • 9 large ears of corn, each broken in half
  • Olive oil (for brushing)
  • 1/4 cup (1/2 stick) unsalted butter
  • 3/4 cup plus 2 tablespoons finely chopped fresh basil
Servings: 12

  1. Prepare barbecue (medium-high heat). Grill peppers until charred on all sides. Transfer to paper bag; roll top to close tightly. Let steam 10 minutes. Peel and seed peppers. Cut into 1/2-inch-thick strips. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  2. Brush corn with olive oil; sprinkle with salt and pepper. Grill until charred in spots, turning occasionally, about 10 minutes. Transfer to large bowl; cover to keep warm.
  3. Melt butter in heavy large skillet over medium-high heat. Add bell pepper strips. Sauté until heated through, stirring often, 3 to 5 minutes. Stir in 3/4 cup basil. Season to taste with salt and pepper. Spoon into center of large shallow platter. Arrange corn around peppers. Sprinkle remaining 2 tablespoons basil over and serve.

Estimated Nutrient Breakdown:

Calories: 2,464.18
Weight: 2,743.11g
Total Fat: 96.94g
Saturated Fat: 36.29g
Trans-Fat: 1.86g
Monounsaturated Fat: 42.02g
Polyunsaturated Fat: 11.18g
Protein: 59.49g

Cholesterol: 122.01g
Sodium: 112.14g
Calcium: 226.64g
Magnesium: 612.45g
Potassium: 6,798.74g
Iron: 15.99g
Zink: 12.54g
Phosphorus: 1,552.43

Vit A: 1,440.15
Vit B1: 1.92
Vit B2: 1.87
Vit B3: 35.15
Vit B6: 5.19
Vit B12: 0.10
Vit D: 0.85
Vit E: 0.85
Vit K1: 151.73


Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: Wild Food Box astonishing constituent!!

Author: Epicurious
Tags: Wild Food Box

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