Corn and Roasted Jimmy Nardello Pepper Salad

Jimmy Nardello peppers are a wonderful balance of sweet and savory. They are simple to roast or grill.

1/2 lb. Jimmy Nardello peppers
3 ears of corn
3 T white balsamic vinegar
3 T olive oil
1/2 t salt
1/4 t black pepper
2 T chopped fresh basil

Remove the stems and seeds from your peppers. Preheat the broiler. Put the peppers skins up, in an oiled, shallow baking pan. If you wish you can lightly oil the peppers as well. Broil them 2 inches from the heat until softened. Alternatively, you can grill the peppers or roast at 400 degrees for about 20 minutes. You do not need to remove the skins after roasting. Once they are cool enough to touch, cut the peppers lengthwise into 1/4 inch strips.

Remove the kernels from the corn and add to a bowl. If you prefer the taste of cooked corn, cook the corn (grill, roast, boil, or sauté) first.

To complete the salad, toss together the remaining ingredients and let stand, covered, 1 hour for flavors to develop.