Charred Radicchio & Sweet Corn With Corn Kernels & Pepper Rings

Ace Food Desk says here’s todays Charred Radicchio and Sweet Corn recipe from Vintage Kitchen to enjoy with Kindness & Love xx A&M

The glaze:

Preheat oven to 425 F. (220 C.) or convection 400 F. (200 C.)

Cut the radicchio in quarters lengthwise, leaving the root end intact. Mix all glaze ingredients together.

Lightly brush a baking sheet with olive oil. Place the radicchio quarters, flat sides down, on the sheet, along with the lemon. Brush with a bit more oil, then sprinkle with salt and pepper.

Roast the beautiful quarters for 10 minutes, then carefully flip them and brush on the delicious glaze. Please return them to the oven for another 10 minutes, or until the edges are nicely browned and the radicchio is cooked perfectly. Once done, remove them from the oven and set aside to keep warm, ready to be enjoyed. What a delightful treat awaits!

Add the corn kernels and pepper rings to the pan, season, return to the oven, and cook until they start to char. Keep an eye on them, it doesn’t take long since the pan and oven are piping hot. Place the radicchio on a platter and drizzle liberally with a firm squeeze of the lemon slices. Nestle in the corn kernels any way you like, and garnish with the pepper rings.

“Autumn is the mellower season, and what we lose in flowers we more than gain in fruits.” ~ Samuel Butler

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