Grilled Corn, Bacon And Chile Crostini
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 tbsps
Red Wine Vinegar2 cloves
GarlicDirections:
1
Season with salt and stir in the vinegar
2
Toss in the scallions and remove from the heat
3
Preheat a grill to medium
4
Lightly brush the corn with olive oil and season with salt
5
Grill, turning occasionally, until the corn is charred on all sides and the kernels are soft, 10 to 15 minutes
6
Remove and set aside until cool, then cut the kernels off the cobs
7
Drizzle a saute pan with olive oil; add the bacon and bring to medium heat
8
When the bacon is browned and crispy, add the chiles and saute for 2 to 3 minutes
9
Add the corn kernels and toss to combine
10
Toast the baguette slices on the grill until lightly charred
11
Remove the toasts and rub with the garlic
12
Drizzle with olive oil and top with the corn-bacon mixture
13
Call yourself a superstar! Photograph by John Kernick