Fresh Corn And Red Bell Pepper Salad
|Red bell peppers||2 Medium|
|Olive oil||2 Tablespoon (Divided, 1 Tablespoon Plus 1 Tablespoon)|
|Leeks||3 Medium, cleaned, cut in half lengthwise and sliced 1/2 inch thick to make about 1 cup|
|Corn kernels||4 Cup (64 tbs) (Uncooked And Cut Off The Cob rom 5 ears)|
|Garlic||2 Clove (10 gm), minced|
|Fresh thyme leaves/1/2 teaspoon dried thyme||2 Teaspoon|
|Dry sherry||5 Teaspoon|
|Raspberry vinegar||3 Tablespoon|
|Ground black pepper||To Taste|
Halve, core, and seed peppers.
Cut in half crosswise and then into 1/4-inch strips.
In a large skillet, heat 1 tablespoon olive oil over moderate heat.
Add leeks and red peppers and saute for 1 minute.
Reduce heat to low, cover the pan with a sheet of wax paper and the lid, and cook until vegetables are soft but not brown, stirring occasionally, about 10 minutes.
Remove to a medium bowl.
Increase heat to medium-high, add remaining tablespoon oil to skillet and heat until hot.
Saute corn and garlic, stirring often, until corn is barely tender, about 6 minutes.
Add to peppers and stir in thyme, sherry, vinegar, and salt and pepper to taste.