Recipe courtesy of Anne Burrell
Save Recipe Print
Grilled Corn, Bacon and Chile Crostini
Total:
48 min
Prep:
30 min
Cook:
18 min
Yield:
6 servings
Level:
Easy
Total:
48 min
Prep:
30 min
Cook:
18 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides and the kernels are soft, 10 to 15 minutes. Remove and set aside until cool, then cut the kernels off the cobs.

Drizzle a saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the chiles and saute for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the vinegar. Toss in the scallions and remove from the heat.

Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture. Call yourself a superstar!

Photograph by John Kernick

More from:

Summer Parties

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Charred Brussels Sprout Crostini

Recipe courtesy of Giada De Laurentiis

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Grilled Oysters with Fra Diavolo Sauce

Recipe courtesy of Bobby Flay

Chile de Arbol Salsa (Red Salsa)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Brownie Pudding

Recipe courtesy of Ina Garten

Corn Pudding

Recipe courtesy of Food Network Kitchen

Roasted Brussels Sprouts with Bacon

Recipe courtesy of Anne Burrell

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword