Charred Corn Panzanella (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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.] 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:
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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