Grilled Corn, Bacon and Chile Crostini
- Prep: 30 min
- Cook: 18 min
- Total: 48 min
- Yield: 6 servings (so multiply as needed)
This yummy bite brings the crunch. The chile and corn combo is reminiscent of the great flavors of Tex-Mex. This is a great dish to bring a pop of color to your table. This recipe comes from Food Networks Anne Burrell.
2 ears corn, shucked
Extra-virgin olive oil, for brushing and drizzling
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
- 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 sauté 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!