Corn in Roasted Pepper Sauce Recipe

Char whole red peppers, on grill or under broiler, until skin is blackened; place in bowl, cover and let cool. Leaving stem intact, peel; slit side and scoop out seeds. Let cool.

Meanwhile, char whole tomatoes, on grill or under broiler, until skin is blackened; let cool. Peel and chop red peppers; peel, seed and chop tomatoes.

In skillet, heat oil over medium-low heat; fry garlic and salt until fragrant, about 30 seconds. Add peppers and tomatoes; cover and simmer, stirring often, until mixture is saucy and peppers are very soft, 12 to 15 minutes.

Add rosemary, corn and 3/4 cup/175 mL water; bring to boil. Cover and simmer over medium heat until corn is tender, 5 to 8 minutes. Remove rosemary; stir in paprika (if using).

Makes 6 to 8 servings.