If you’ve taken a look at the produce section of your grocery store, lately, it’s pretty apparent that summer is at its peak. The fruit and vegetable displays have been overflowing, and it has been more than a little difficult for me to go shopping for “1 thing” without walking out spending $100+. One of my favorite summer goodies is definitely corn. If you recall, last year I even did a mini installment on this blog: “Summer Corn 4 Ways.” Welp, the corn’s back!
This is a simple and tasty summer appetizer that won’t require indoor cooking, so you can fully enjoy the summer sun, and skip heating up the house. This bruschetta has been a hit at parties and gatherings, and I’ve been asked for the recipe more than once.
This recipe is all about the fresh, perfectly in-season corn and tomatoes, so making this at a time of year other than summer is a huge mistake. You want to use some really good sweet corn, and some vibrantly red, vine-ripened tomatoes (no heirlooms here). The end result is a sweet, crunchy, slightly spicy, and slightly zingy salsa of sorts, that tastes amazing spooned over grilled baguette slices; however, it’s equally good when used to top sandwiches, burgers, quesadillas, and hot dogs!
Yield: 6 to 8 servings recipe slightly adapted from here
Yield: 6 to 8 servings
recipe slightly adapted from here