by pierino
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Photo by pierino
pierino's Notes:
Expand2 ears corn Ask a question about this ingredient
1 cup black quinoa Ask a question about this ingredient
2 cups vegetable stock Ask a question about this ingredient
1 yellow bell pepper Ask a question about this ingredient
Olive oil Ask a question about this ingredient
Salt and generous cracked black pepper Ask a question about this ingredient
In your kitchen, over a gas burner, roast the yellow pepper until it get’s charred all around. Stick it in a paper bag, crimped to seal or in a bowl which you can seal up with cling wrap.
Ask a question about this stepFire up your grill, we always prefer real wood charcoal, but gas is okay here. Pull back the husks on the corn and grill until it’s cooked and showing some charring. Set aside.
Ask a question about this stepBack to your yellow pepper. When it’s cool enough to handle, peel off most of the charred skin but actually a bit of black is still desirable. Cut off the stem end and remove the seeds. How hard is that? Strip out the veins and cut the damn thing into strips. Hold covered until ready to use.
Ask a question about this stepUsing a sharp knife strip the corn kernels off the cobs and hold in a bowl until I tell you not to.
Ask a question about this stepBring the vegetable stock to a simmer and add the black quinoa (I did say black right), cook for about 15 minutes covered. When done dress with just olive oil, the salt and black pepper.
Ask a question about this stepTo present, mix the corn kernels with the quinoa. Spoon out onto a platter and then arrange the yellow pepper strips crosswise over that.
Ask a question about this stepNote to cook: I’m keeping the seasonings minimal here because I want these flavors to sing on their own, although black pepper matters. Also if you are grill master you can roast that pepper over your hot coals but be sure that you have enough heat to finish the corn.
Ask a question about this stepI would look like a superstar making this; great use of color and ingredients. Saved!
Too cool.
Thanks. I still need to add a picture but I barely made deadline as it was.
Kristen is the Senior Editor of food52.
You crack me up, Pierino! This is one yellow jacket I'd actually be happy to see at a picnic.