Charred Corn Panzanella
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Balsamic Vinegar1 clove
Garlic (minced)2 tbsps
Olive Oil3 cups
Corn Kernel (fresh)1 medium
Onion (diced)Directions:
1
Preheat the oven to 300 degrees F
2
Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes
3
Let cool
4
Put the vinegar, 1/4 teaspoon salt, the tomatoes and their juices and the garlic in a large bowl and toss together
5
Set aside
6
Heat the oil in a large skillet over high heat
7
Add the corn and spread in a single layer
8
Cook until blackened in spots, about 3 minutes
9
Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes
10
Transfer the mixture to the bowl with the tomatoes
11
Add the bread to the bowl and gently stir together; season with salt
12
Stir in the cilantro and serve