Grilled Corn and Pickled Shallot Bruschetta

Grilled Corn and Pickled Shallot Bruschetta

A wise man once said “Sex is good. But not as good as fresh, sweet corn.” That man was Garrison Keeler. I’ll go ahead and admit it. I am not a stranger to Prairie Home Companion. Night-time radio is a pretty lonely place, and I guess there’s something comforting about NPR and Garrison Keeler breaking into song if you find yourself on the road on a Saturday night. Whether or not you agree on the accuracy of his comment, I think we can all agree that corn is a very, very, very, very, VERY good thing. Almost as good as Bill Hader’s Garrison Keeler impression. Almost.

Grilled Corn and Pickled Shallot Bruschetta

There’s something special about this Grilled Corn and Pickled Shallot Bruschetta. It’s something about how the sweet corn pairs up against the tartness of the tender, pickled shallots. And, of course, when there is good bread involved, nothing can go wrong. I top slices of toasted French bread with a mixture of warm chargrilled corn, Roma tomatoes, fresh basil, and, quite possibly the tastiest part of this combination, the pickled shallots. Every bite tastes like summer is getting closer and closer and closer.

Grilled Corn and Pickled Shallot Bruschetta
 
Prep time
Cook time
Total time
 
Chargrilled corn, tomatoes, and pickled shallots atop toasted bread.
Author:
Yield: Serves 6 to 8
Ingredients
  • 1 French baguette, sliced ½-inch thick
  • ¼ cup olive oil
  • 2 large shallots, diced
  • 2 tablespoons red wine vinegar
  • 4 ears of corn, shucked
  • 4 Roma tomatoes, seeded and diced
  • ¼ cup chopped basil leaves
  • 2 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
Directions
  1. Preheat the oven to 400°F. Arrange the bread slices on a large rimmed baking sheet and brush the tops with olive oil. Bake for 10 to 12 minutes, until lightly toasted.
  2. Toss together the shallots and vinegar in a large bowl. Let marinate at room temperature for 10 minutes.
  3. Meanwhile, place a grill pan over medium-high heat. Grill the corn for 10 to 12 minutes, turning occasionally, until charred on all sides. Set aside until cool enough to handle. Cut the corn kernels off the cob and add to the bowl with the pickled shallots. Stir in the tomatoes, basil, and garlic and season with salt and pepper, to taste.
  4. Spoon the corn mixture over the toasted bread slices and serve.

 

Comments

Trackbacks

Leave a Reply