Grilled Corn and Pepper Bisque

Grilled Corn and Pepper Bisque
Photo by Leigh Beisch

Ingredients

  • 4 ears corn (2 1/2 lb. total), husked, silks removed
  • 1 pound red bell peppers, rinsed, stemmed, seeded, and halved lengthwise
  • 2 cans (14.5 oz. each) chicken broth
  • 2 green onions, white and pale green parts only, rinsed and root ends trimmed
  • About 2 teaspoons olive oil
  • 1 tablespoon lime juice
  • 1 fresh jalapeño chile, rinsed, stemmed, seeded, and halved lengthwise
  • + 5 more ingredients
    • 1 avocado (6 oz.)
    • ¼ cup sour cream
    • 1 teaspoon ground cumin
    • Salt and pepper
    • 2 tablespoons chopped cilantro

1. Rub corn, peppers, green onions, and jalapeño lightly with oil. Place on a grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning occasionally, until slightly charred, about 5 minutes total fo...

View full recipe at My Recipes

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