Grilled Peppers with Herby Corn Salsa
From Seasons of Greens: A collection of new recipes from the iconic San Francisco Restaurant by Chef Katie Reicher
Photo by Erin Scott for Seasons of Greens by Katie Reicher
vegan possible, gluten free, dairy free possible, nut free, soy free
The best months to make this dish are in August and September, when peppers have had time to become sweet and juicy, and corn is still very much at its peak. The seasons, of course, vary year-to-year, so it’s possible to make this dish sooner, but there’s something about the late summer that makes peppers and corn all the more desirable. This is a dish that makes summer feel almost eternal, even if the days are already starting to get shorter, and the nights crisper.
Serves 4
Ingredients:
2 pounds (900 g) sweet summer peppers, such as Jimmy Nardello, Gypsy, lipstick pimentos, and bell peppers
2 ears fresh corn, husks removed
1/2 medium red onion, sliced into 1/4 inch rings
Grapeseed oil, for coating
Salt
2 scallions, sliced thin
1/2 bunch cilantro, chopped + cilantro sprigs, for garnish
1 sprig sage, stems removed and chopped
1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
Pinch of red chili flakes
2 tablespoons Aioli (page 35) or prepared mayonnaise
1/4 cup crumbled feta cheese
Juice of 1/2 lime
Olive oil, for garnish (optional)
Maldon salt, for garnish (optional)
Method:
Preheat the grill over high heat. Lightly coat the peppers, corn, and onion rings with the oil. Season the vegetables with salt and grill, turning as necessary, until charred and cooked through. The peppers should cook the fastest, about 3 or 4 minutes per side, followed by the corn and onions, about 10 to 15 minutes. Remove the vegetables from the grill as they finish cooking. Allow to cool slightly.
While the vegetables are cooling, prepare the corn salsa. Place the scallions, cilantro, oregano, and sage in a bowl.
Add the coriander and cumin seeds to a small saute pan. Heat over medium-low heat until fragrant, about 3 to 4 minutes. Transfer to a mortar and pestle and crush the seeds so that they are coarsely ground. Add the bowl with the herbs.
Next, add the chili flakes, Aioli, feta (if using), and lime juice to the bowl and mix until combined. Cut the grilled corn kernels off of the cobs and add to the bowl. Finely chop the grilled onion rings and add to the bowl. Mix until combined and season with salt to taste.
To serve, arrange the grilled peppers on a serving platter or divide them among individual plates, varying the colors and sizes for an ideal presentation. Spoon the corn salsa over the peppers in dollops or next to the peppers, leaving some space in between so the peppers show underneath. If desired, garnish with a drizzle of olive oil, a sprinkle of Maldon salt, and/or cilantro sprigs. This dish is best served at room temperature, but the chiles can also be reheated in a 400F oven until warm.