This simple preparation makes a great side dish for any barbecue and highlights sweet summer corn, fresh tomatoes, and herbs. A generous man named Sever shared this recipe with John Bowlsby, aka Spinaker, one of our moderators in the Pitmaster Club.
About the corn. Fresh sweet corn on the cob is best for this recipe. However, if you really have a hankering for sweet corn when it’s not in season, use about 3 cups frozen corn kernels. Steer clear of canned corn: it’s just too soggy. Thaw the frozen corn in a strainer and let the moisture drain off. Once thawed, toss the kernels with a little oil on a sheet pan. Shake them into a single layer and roast them under your oven’s broiler to mimic the effect of grilling the corn. Let it get nice and browned then proceed with the recipe.
About the basil and parsley. You must use fresh. Dried basil and parsley are no more flavorful than sawdust.
About the peppers. Some folks find green peppers bitter. If that’s you, just use all red and yellow (or even orange!) peppers.
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page