Add some sweetness to your menu is with this Sweet Corn Bruschetta! Made with creamy ricotta, avocado and sweet corn, it’s perfect as a simple appetizer!
Can you believe we’re almost in May? Summer is around the corner, and I’m here to show you how to take advantage of one of the best crops of the summer – sweet summer corn! Most people are familiar with the traditional tomato and basil bruschetta, but this sweet corn bruschetta gives that old standby a run for its money!
When is peak sweet corn season?
Although corn on this sweet corn bruschetta is grown year-round in the United States, the peak season lasts from May through September. Unlike other field corn varieties, which are harvested when the kernels are dry and mature, sweet corn is picked when immature and prepared and eaten as a vegetable, rather than a feed grain.
How to pick the best sweet corn at the market
When buying corn on the cob, the easiest way to find the best ears is to peel back the husks a bit to look at the kernels. However, you’d get some looks if you spent a half hour fully shucking 20 ears of corn at the grocery store, so here are some tricks:
- Look for ears with tight green husks and golden brown, slightly sticky tassels (that’s the hairy bit up top).
- Avoid brownish crackly husks and dry or black tassels.
- Feel the ear for plump kernels, skipping those with holes where kernels didn’t grow.
How do you cook corn on the grill?
Cooking corn on the grill for this sweet corn bruschetta takes about 15-20 minutes. It’s up to you whether you leave the husks on or not. If you leave husks on: partially shuck the corn (leaving the husks attached at the end) and remove as much of the silks as you can. Season the corn with salt and pepper, and a little butter or cooking oil. Pull the husks back over the corn and place them on the grill. I love using this grill pan for easy transportation. This helps protect the corn kernels steam a bit while they’re grilling, making them even more tender.
Keep the grill closed, and open to turn the ears every 5 minutes or so, to ensure each side gets a char. You’ll know when it’s done when you can pierce the corn kernels with a sharp knife.
What if I don’t have a grill?
If you don’t have a grill, you can easily roast your ears of corn in an oven! Pre-heat it to 400 degrees and line a baking sheet with tin foil. Bake for 20 minutes, flip and set the timer for another 20 minutes! No sweat!
What should I serve with sweet corn bruschetta?
This tasty appetizer would go really well with:Print
Sweet Corn Bruschetta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6–8 side servings 1x
- Category: Appetizer
- Method: Grill
- Cuisine: Italian
Baguette, sliced 1/2″ thick and toasted
2 ears sweet corn
1/3 cup ricotta
4 tbl queso fresco
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp Mrs. Dash original seasoning
1 avocado, mashed
2 tbl cotija cheese
Toast baguette slices and set aside
Brush each ear of corn with cooking oil and season with salt and pepper
Cook corn on the grill without husks for about 15-20 minutes. Keep the grill closed, and open to turn the ears every 5 minutes or so, to ensure each side gets a char.
While the corn is cooking, combine 1/3 cup ricotta, 4 tbl queso fresco, a pinch of salt and pepper in a bowl until smooth.
Using a sharp knife, carefully cut kernels off the ears of corn.
Spread the cheese mixture on a piece of sliced toasted baguette, top with mashed avocado, top with corn and a sprinkle of Dash™ Original Seasoning Blend. Top with cotija and serve!
Keywords: corn; bruschetta; appetizer
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