Charred Corn Panzanella

Latin flavors are added to a traditional panzanella. Lots of extra vegetables and whole-grain bread make this healthier. You can keep the[ seeds in the chile if you want this really spicy.]

Total Time:
40 min
Prep:
15 min
Inactive:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 ounces whole-grain country-style boule without crusts, cut into 1-inch dice (3 cups)
  • 1 tablespoon balsamic vinegar
  • Kosher salt
  • 4 ripe tomatoes, chopped and juices reserved
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 3 cups fresh corn kernels
  • 1 serrano chile, stemmed, seeded and thinly sliced
  • 1 medium onion, diced
  • 1/4 cup fresh cilantro, chopped
Directions

Preheat the oven to 300 degrees F. Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool.

Put the vinegar, 1/4 teaspoon salt, the tomatoes and their juices and the garlic in a large bowl and toss together. Set aside.

Heat the oil in a large skillet over high heat. Add the corn and spread in a single layer. Cook until blackened in spots, about 3 minutes. Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Transfer the mixture to the bowl with the tomatoes.

Add the bread to the bowl and gently stir together; season with salt. Stir in the cilantro and serve.


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    This recipe is featured in:

    Healthy Grilling & Summer Recipes