Recipe courtesy of Food Network Kitchen

Charred Corn Panzanella

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



  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.