Grilled Sweet Peppers and Corn
4 red bell peppers
4 yellow bell peppers
9 large ears of corn, each broken in half
Olive oil (for brushing)
1/4 cup (1/2 stick) unsalted butter
3/4 cup plus 2 tablespoons finely chopped fresh basil
Prepare barbecue (medium-high heat). Grill peppers until charred on all sides. Transfer to paper bag; roll top to close tightly. Let steam 10 minutes. Peel and seed peppers. Cut into 1/2-inch-thick strips. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Brush corn with olive oil; sprinkle with salt and pepper. Grill until charred in spots, turning occasionally, about 10 minutes. Transfer to large bowl; cover to keep warm.
Melt butter in heavy large skillet over medium-high heat. Add bell pepper strips. Sauté until heated through, stirring often, 3 to 5 minutes. Stir in 3/4 cup basil. Season to taste with salt and pepper. Spoon into center of large shallow platter. Arrange corn around peppers. Sprinkle remaining 2 tablespoons basil over and serve.
Test-kitchen tip:
If you make the peppers a day ahead, you can skip the grilling and char them over a gas flame or in the broiler.