CHEF RANDY’S LIFE OF SPICE grilled corn with tri-colored peppers It was from the Native Americans that the first European settlers learned about corn. Native Americans had spent hundreds of years developing what we now know as corn from seed-bearing grass. Long before Christopher Columbus sailed from Spain, Native Americans were cultivating this grass in North, Central, and South America. Native American farmers in the Ohio River Valley had been growing corn for more than 1,700 years before the first white men crossed the Appalachian Mountains, and there is evidence that they used corn to brew beer before Europeans arrived in the Americas. Today, corn is important in the preparation of many recipes. But nothing can come close to Randy Graham is a noted chef and writer the timeless appeal of simple grilled corn on the cob. When paired with fresh bell peppers, and has been a lacto-ovo vegetarian it is elegant. It is colorful, nutritious, and a good accompaniment to any barbecue entrée. My for over 38 years. Chef Randy has recipe for corn and peppers is a great summertime side dish. written and published a series of seven cookbooks with original recipes developed over the period 1975 through 2020. He writes for the Ojai Quarterly, the Ojai Monthly, and the California 101 Travelers Guide. His vegetarian recipes are published in newspapers throughout Central California under the header, Chef Randy. He and his wife, Robin, live in Ojai, California, with their dog Cooper. Robin and Cooper are not vegetarians.
Quick + Easy
Vegan
Spring / Summer
INGREDIENTS 2 red bell peppers 2 yellow bell peppers 2 green bell peppers 9 ears of corn (husked and broken in half) Extra-virgin olive oil ¼ cup unsalted butter ¾ cup plus 2 tablespoons fresh basil (chopped fine) Salt and pepper to taste
INSTRUCTIONS Preheat grill to medium-high heat (about 400 degrees). Soak husked corn in a pot of cold water. Make sure ears of corn are completely immersed in the water. Set aside to soak for 15 minutes. Grill peppers until charred on all sides. OM — June 2022
Let cool in a large, closed plastic baggie for about ten minutes then seed and cut into ½-inch-thick strips. Set aside. Remove corn from cold water and pat dry. Brush with olive oil and break into two pieces each. Grill for 10 minutes, turning occasionally, until charred in spots. Transfer to large serving platter and cover to keep warm. Melt butter in heavy large skillet over medium-high heat. Add pepper strips. Sauté until heated through, stirring often, four to five minutes. Stir in ¾ cup basil. Season to taste with salt and pepper. Spoon pepper mixture onto serving platter with the corn. Garnish with remaining two tablespoons basil and serve while still warm.
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