Smokey Corn and Tomato Bruschetta
A flavorful summer appetizer featuring grilled corn, tomatoes, and red onion topped with smoky paprika and fresh lime juice, served on crispy grilled bread.
Ingredients
- •1 ear yellow corn
- •1 small red onion
- •2 tablespoons olive oil
- •1½ pounds medium tomatoes
- •1 loaf country bread
- •1 clove garlic
- •1 tablespoon fresh lime juice
- •⅛ teaspoon hot smoked Spanish paprika
- •1 tablespoon olive oil
- •spicy smoked paprika
- •note
Cooking Instructions
- 1.
Prepare barbecue (medium heat). Brush corn and onion with oil; sprinkle lightly with salt and pepper. Place corn, onion halves, and tomatoes on grill. Cook until corn is charred, onion is just tender, and tomato skins are blistered and loose, turning often, about 12 minutes for tomatoes and 15 minutes for corn and onion. Transfer to foil-lined baking sheet and cool. Brush bread with oil; sprinkle with salt and pepper. Grill until crisp, about 2 minutes per side. Core tomatoes and cut in half horizontally. Gently squeeze out or spoon out juices and seeds. Coarsely dice tomato flesh and place in medium bowl. Cut corn kernels from cob; add kernels to tomatoes. Chop onion; add to tomatoes. Mix in garlic, lime juice, paprika, and 1 tablespoon oil. Season to taste with salt and pepper. DO AHEAD Can be made 3 hours ahead. Cover; let stand at room temperature. Serve with grilled bread.
30 min
