| Level: | Easy |
| Total: | 48 min |
| Prep: | 30 min |
| Cook: | 18 min |
| Yield: | 6 servings |
Ingredients
- 2 ears corn, shucked
- Extra-virgin olive oil, for brushing and drizzling
- Kosher salt
- 4 strips bacon, julienned
- 2 Fresno chile peppers, cut into thin rounds
- 3 to 4 tablespoons red wine vinegar
- 4 scallions, thinly sliced on the bias
- 6 thick slices baguette
- 2 cloves garlic
Instructions
- Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides and the kernels are soft, 10 to 15 minutes. Remove and set aside until cool, then cut the kernels off the cobs.
- Drizzle a saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the chiles and saute for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the vinegar. Toss in the scallions and remove from the heat.
- Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture. Call yourself a superstar!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 161 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 13 mg |
| Sodium | 231 mg |
Reviews
Very Good, try adding a little smoke to the corn while on the grill. Even Better!! I added a touch of balsamic as well.
This was very good! My husband and kids loved it, but I thought it was missing something (maybe I will add a bit more spice for a kick next time. It was difficult eating off bread.
It was soo yummy! The prob that one reviewer said is true. It’s hard to keep the corn on the bread. It rolls off. I will use this as a relish in my salads. YUM.
a big hit at my tapas party … everyone wanted the recipe. I will definetly make this again!
Made these for a cocktail party and eveyone loved them. Made a few minor adjustments….grilled jalapenos along with the corn and spread an herb cheese (Boursin or Alouette) on the bread first…..AWESOME!!
I made this for a Girl’s Night I was hosting. Have to say, as a crostini it was difficult to eat, as the pieces of corn kept falling off the bread and on to my carpet. That’s why I docked this recipe a star. HOWEVER, as a relish, it’s the best darn corn relish recipe I’ve ever tried! I’ve made it twice this week because I keep putting it on/in EVERYTHING–it’s great as a topping for brats, an extra kicker in my alfredo sauce, and it livens up ANY garden salad.
I also tested this for a dinner party and wished I had made more but I used jalapenos (because that’s what I had on hand) and it was terrific. I think they added just a little kick. My husband wants me to add more corn and bacon and serve it as a side dish with grilled fish. Sounds delish!!
I just tested half of this recipe today for a dinner party next week and it was so good that I wished I had made more! As long as you find some really good corn this will turn out excellent.
I was worried about the chiles being too spicy and I had some sweet peppers from from a friend’s garden so I used them instead and it turned out really well. The sweet peppers were good with the corn although after tasting it I think i’ll try half spicy and half sweet next week, but either way would be good.