Categories: Grilling

Ingredients

• 1 cup thinly sliced red onion
• 3 tbsp. red wine vinegar
• 2 tbsp. lemon juice
• 3 ears corn, husks removed
• 8 oz. crusty sourdough bread, cut into 1-inch thick slices
• 8 tbsp. olive oil, divided
• 1 lb. tomatoes, cut into 1-inch pieces
• 1 cup torn fresh basil leaves
• 2 garlic cloves, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Directions

1. Preheat a charcoal grill to medium heat.

2. Combine onion, vinegar, and lemon juice in a large bowl. Set aside, stirring occasionally.

3. Meanwhile, grill corn, turning occasionally, until tender and slightly charred, 8 to 10 minutes. Let cool slightly, then cut the kernels from the cons and add to the bowl with the onion.

4. Brush or drizzle both sides of bread with 2 tbsp. oil. Grill the bread, turning once halfway, until both sides are well toasted, 1 to 3 minutes per side.

5. Tear or cut the toasted bread into 1-inch cubes and add to the bowl. Add the remaining 6 tbsp. oil, tomatoes, basil, garlic, salt and pepper; stir to combine. Serve immediately.

Email to a friend | Print this recipe | Back