Preparation:
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 saut‚ for 1 minute. Reduce heat to low, cover the pan with a sheet of waxed 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 moderately high, add the remaining tablespoon oil and heat until hot. Saut‚ corn and garlic, stirring often, until corn is barely tender, 2 to 3 minutes. Remove to peppers. Stir in thyme, sherry, vinegar, salt and pepper to taste. Serve at room temperature. ADVANCE PREP: Salad may be refrigerated overnight.
Prep Time: 25 minutes Cook Time: 12 minutes with frozen corn, 16 minutes with fresh corn Makes: 6 servings |
