Ingredients
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3 to 4 ears Corn
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2 teaspoons Honey
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1⁄4 cup extra-virgin Olive Oil
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1⁄4 teaspoon White Wine Vinegar
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Sea Salt
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Freshly ground Black Pepper
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Pinch of Red Pepper Flakes
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8 Baguette
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A few fresh Basil
Directions
This bruschetta is made with the height of summer’s sweet corn so tender that I don’t even cook it. If the corn you’re using is a little more mature, blanch the kernels in a pot of boiling salted water for 1 minute. Fresh ricotta can be added to this for a richer, slightly heftier bruschetta.
Steps
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1
Done
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Cut off the pointed end of an ear of corn so it stands flat. Hold it upright in a wide bowl, and use a large chef’s knife to cut the kernels away from the cob, from top to bottom, around the whole cob. The bowl will catch the kernels and their liquid. Repeat with the remaining ears. |
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2
Done
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Pour the honey and the olive oil over the corn. Add the white wine vinegar, 1⁄2 teaspoon sea salt, freshly ground black pepper to taste, and the red pepper flakes, and toss thoroughly. Set aside at room temperature for 1 hour. |
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3
Done
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Spoon the sweet corn mixture over the toasted bread. Season each bruschetta with a light sprinkling of sea salt and a few turns of freshly ground black pepper. Garnish with the fresh basil, and serve immediately. |
