Smokey Corn and Tomato Bruschetta

Vegetarian
Vegan
Dairy Free
Health score
6%
Smokey Corn and Tomato Bruschetta
45 min.
8
65kcal

Suggestions


Are you looking to impress your guests with a delightful and vibrant appetizer? Look no further than this Smokey Corn and Tomato Bruschetta! Bursting with flavor, this vegetarian, vegan, and dairy-free dish is perfect for any gathering, whether it’s a casual get-together or a sophisticated soiree. Imagine the sweet and smoky aroma of fresh corn and vine-ripened tomatoes mingling on the grill, creating a tantalizing treat that’s sure to please everyone.

This bruschetta not only looks stunning but also offers a medley of textures and tastes. The charred corn adds a sweet smokiness, while the juicy tomatoes provide a refreshing burst of flavor. Combined with the sharpness of red onion, a hint of garlic, and a zesty squeeze of lime, every bite is a celebration of fresh ingredients. Plus, the homemade topping pairs beautifully with crispy, grilled country bread, making it the ideal vehicle for all that smoky goodness.

With a preparation time of just 45 minutes and a serving size that caters to 8 people, this dish is as practical as it is delicious. It’s not just an appetizer; it’s a stunning centerpiece that draws everyone together around the table. Perfectly light yet satisfying, this Smokey Corn and Tomato Bruschetta will undoubtedly become a favorite at your next meal. Get ready to enjoy a burst of flavors and smiles!

Ingredients

  • small country bread sliced
  • large ear of corn yellow husked
  •  garlic clove minced
  • tablespoon juice of lime fresh
  • tablespoon olive oil 
  • 0.1 teaspoon paprika smoked spanish hot
  • ounces onion red peeled halved
  • 1.5 pounds tomatoes (such as cluster or vine-ripened; do not use heirloom; 5)

Equipment

  • bowl
  • baking sheet
  • grill
  • aluminum foil

Directions

  1. Prepare barbecue (medium heat).
  2. Brush corn and onion with oil; sprinkle lightly with salt and pepper.
  3. 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.
  4. Transfer to foil-lined baking sheet and cool.
  5. 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.
  6. Cut corn kernels from cob; add kernels to tomatoes. Chop onion; add to tomatoes.
  7. 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.
  8. Serve with grilled bread.

Nutrition Facts

Calories65kcal
Protein11.07%
Fat29.59%
Carbs59.34%

Properties

Glycemic Index
21.08
Glycemic Load
2.24
Inflammation Score
-6
Nutrition Score
5.3608695424121%

Flavonoids

Eriodictyol
0.04mg
Hesperetin
0.17mg
Naringenin
0.59mg
Luteolin
0.01mg
Isorhamnetin
1.07mg
Kaempferol
0.22mg
Myricetin
0.12mg
Quercetin
4.83mg

Nutrients percent of daily need

Calories:65.36kcal
3.27%
Fat:2.35g
3.61%
Saturated Fat:0.36g
2.24%
Carbohydrates:10.6g
3.53%
Net Carbohydrates:8.69g
3.16%
Sugar:4.5g
5%
Cholesterol:0mg
0%
Sodium:24.5mg
1.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.98g
3.95%
Vitamin C:15.13mg
18.34%
Vitamin A:758.74IU
15.17%
Manganese:0.2mg
10.12%
Potassium:290.23mg
8.29%
Vitamin K:8.13µg
7.74%
Fiber:1.91g
7.62%
Folate:27.49µg
6.87%
Vitamin B6:0.12mg
6%
Vitamin B1:0.08mg
5.64%
Vitamin B3:1.05mg
5.25%
Vitamin E:0.75mg
4.99%
Magnesium:19.83mg
4.96%
Phosphorus:47.94mg
4.79%
Copper:0.08mg
3.76%
Iron:0.52mg
2.88%
Vitamin B5:0.26mg
2.64%
Vitamin B2:0.04mg
2.45%
Zinc:0.31mg
2.04%
Calcium:19.16mg
1.92%
Selenium:1.28µg
1.83%
Source:Epicurious