Grilled Corn and Tomato Bruschetta
If you’ve taken a look at the produce section of your grocery store, lately, it’s pretty apparent that summer is at its peak. The fruit and vegetable displays have been overflowing, and it has been more than a little difficult for me to go shopping for “1 thing” without walking out spending $100+. One of my favorite summer goodies is definitely corn. If you recall, last year I even did a mini installment on this blog: “Summer Corn 4 Ways.” Welp, the corn’s back!
This is a simple and tasty summer appetizer that won’t require indoor cooking, so you can fully enjoy the summer sun, and skip heating up the house. This bruschetta has been a hit at parties and gatherings, and I’ve been asked for the recipe more than once.
This recipe is all about the fresh, perfectly in-season corn and tomatoes, so making this at a time of year other than summer is a huge mistake. You want to use some really good sweet corn, and some vibrantly red, vine-ripened tomatoes (no heirlooms here). The end result is a sweet, crunchy, slightly spicy, and slightly zingy salsa of sorts, that tastes amazing spooned over grilled baguette slices; however, it’s equally good when used to top sandwiches, burgers, quesadillas, and hot dogs!
PrintGrilled Corn and Tomato Bruschetta
Yield: 6 to 8 servings
Ingredients:
- 2 ears of sweet corn, husked
- 5 vine-ripened tomatoes
- 1 small red onion, halved
- 1 baguette, sliced
- 1-2 cloves of garlic, minced
- juice of 1 lime
- 1/4 tsp hot smoked Spanish paprika
- 1 tbsp minced fresh parsley
- 1 tbsp extra virgin olive oil + more for grilling
- salt and pepper, to taste
Directions:
- Prepare the grill over medium heat.
- Brush the corn and onion with olive oil and sprinkle with salt and pepper. Place the corn, onion halves, and tomatoes on the grill. Grill, turning often, until the corn and onion are slightly charred and tender, and the tomatoes are blistering, 12-15 minutes. Transfer to a foil-lined baking sheet.
- Brush the baguette slices with oil and sprinkle with salt and pepper. Grill both sides until toasted and lightly charred. Transfer to a baking sheet to cool.
- Core tomatoes and cut in half horizontally. Spoon out the juice and seeds and discard. Chop the tomatoes and place in medium bowl.
- Slice the kernels off of the cobs and place in bowl with tomatoes. Chop up the onion and add to bowl.
- To the bowl, add the garlic, lime juice, parsley, and tablespoon of olive oil. Lightly toss to combine. Season, to taste, with salt and pepper.
- Serve with grilled bread.
recipe slightly adapted from here
