Grilled Sweet Peppers and Corn

Name: Grilled Sweet Peppers and Corn
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 whole red bell peppers; 4 whole yellow bell peppers; 9 ears large ears of corn; ¼ cup olive oil; ¼ cup unsalted butter; ⅞ cup fresh basil

A colorful summer side dish featuring charred bell peppers and sweet corn, finished with fresh basil and butter. Perfect for barbecues and outdoor entertaining.

6 servings

40 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•4 whole red bell peppers
•4 whole yellow bell peppers
•9 ears large ears of corn
•¼ cup olive oil
•¼ cup unsalted butter
•⅞ cup fresh basil

Cooking Instructions

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.
25 min
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.
10 min
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.
5 min