Grilled Corn and Pickled Shallot Bruschetta

January  1, 2014
3 Ratings
  • Serves 6
Author Notes

Chargrilled corn, tomatoes, and tender pickled shallots over toasted baguette slices. —Riley Wofford

What You'll Need
  • 1 French baguette, sliced 1/2-inch thick
  • 1/4 cup olive oil
  • 2 large shallots, diced
  • 2 tablespoons red wine vinegar
  • 4 ears fresh corn, shucked
  • 4 Roma tomatoes, seeded and diced
  • 1/4 cup chopped basil leaves
  • 2 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  1. Preheat the oven to 400°F. Arrange the bread slices on a large rimmed baking sheet and brush the tops with olive oil. Bake for 10 to 12 minutes, until lightly toasted.
  2. Toss together the shallots and vinegar in a large bowl. Let marinate at room temperature for 10 minutes.
  3. Meanwhile, place a grill pan over medium-high heat. Grill the corn for 10 to 12 minutes, turning occasionally, until charred on all sides. Set aside until cool enough to handle. Cut the corn kernels off the cob and add to the bowl with the pickled shallots. Stir in the tomatoes, basil, and garlic and season with salt and pepper, to taste.
  4. Spoon the corn mixture over the toasted bread slices and serve.

See what other Food52ers are saying.

1 Review

Sarah|PickledCapers January 2, 2014
We have recently fallen in love with pickling red onions, and putting them on almost everything. I could see pickled shallots being even more versatile and the idea of pairing them with smokey sweet grilled corn makes me want to head out to the grocery store right now.