Grilled Corn & Tomato Panzanella

Ingredients

• 1 cup Corn kernels (fresh or frozen)
• 1 cup Cherry tomatoes
• 3 tbsp Olive oil
• 2 tbsp Lime juice
• 1 tbsp Red wine vinegar
• 1 clove Garlic
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 4 oz Baguette or rustic bread
• 0.25 cup Fresh basil (chopped)(optional)

Instructions

1. 1

   Prep (15 minutes total): Cut bread into bite-size pieces. Halve the cherry tomatoes. Mince the garlic and chop basil if using.

2. 2

   Cook (10 minutes total): Heat a grill pan or skillet over medium-high heat. Add 1 tbsp olive oil, then cook corn until lightly charred and tender, about 6 minutes. Add tomatoes to the pan for about 2 minutes to blister slightly.

3. 3

   Toast: While corn and tomatoes cook, toast the bread in a dry pan or on the grill until crisp and golden, about 2 minutes.

4. 4

   Dress and combine: In a bowl, whisk remaining 2 tbsp olive oil with lime juice, red wine vinegar, minced garlic, salt, and pepper. Toss toasted bread with charred corn and tomatoes, then drizzle with dressing. Rest 2 minutes and fold in basil (if using) before serving.