Grilled Peppers and Corn Two Ways

Grilled Peppers and Corn Two Ways

Side Dishes Fall

Have you ever heard of black garlic? Essentially, black garlic is garlic cooked at a low, humid temperature. Increasingly found in the produce aisle at the grocery store, it deserves a place in our kitchens! The garlic's aroma is reminiscent of teriyaki, adding a special touch to any dish.

Recipe created by Simon Laborde,
Executive Chef of Les Enfants Terribles restaurant

Preparation time 20 minutes

Cooking time 20 minutes

Serving 4

Ingredients

Grilled vegetables

Market bell peppers (250g per person)
3 fresh ears of corn
3 tablespoons sunflower oil

Black garlic and miso vinaigrette

2 tablespoons Japanese-style miso
1 tablespoon organic black garlic puree
2 egg yolks
1 1/4 cups sunflower oil
2 tablespoons roasted camelina oil
2 tablespoons finely chopped cilantro leaves
Juice of half a lemon

Popcorn

1/4 cup popcorn kernels
2 tablespoons sunflower oil
Salt, to taste

Garnish

Cilantro leaves
Black garlic powder Optional

Instructions

Grilled Vegetables

Lightly oil the whole bell peppers, then grill them for a few minutes on the barbecue or under the broiler. Note that one side of the pepper's skin should be very charred. Set the grilled peppers aside on a wire rack.
For the corn, remove the husk and add a few drops of oil. Grill the whole corn on all sides on the barbecue or under the broiler.

Black Garlic and Miso Vinaigrette

In a mixing bowl, add the miso, black garlic puree, and eggs. Whisk thoroughly.
Slowly pour in the oil while continuing to whisk vigorously. Be careful, the mixture should thicken but remain thinner than mayonnaise.
Add the lemon juice and chopped cilantro.

Popcorn

In a large pot, heat the oil.
When the oil is almost smoking, add the popcorn kernels, cover, and reduce the heat to medium.
Once the popcorn has fully popped, remove from the heat and season with salt to taste.

Assembly

Arrange the bell peppers on a plate and add the popcorn, cutting off the charred cobs to keep only the kernels.
Drizzle generously with vinaigrette.
Scatter cilantro leaves and popcorn over the top. For a special touch, sprinkle with black garlic powder. Enjoy.