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.
  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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. 
  2. Put the vinegar, 1/4 teaspoon salt, the tomatoes and their juices and the garlic in a large bowl and toss together. Set aside. 
  3. 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. 
  4. Add the bread to the bowl and gently stir together; season with salt. Stir in the cilantro and serve.
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