Girls Just Wanna Eat

Grilled Corn Panzanella

Name: Grilled Corn Panzanella
Cook time: 34 min 59 s
Total time: 35 min
Yield: 12 cups
Ingredients: ½ cup extra-virgin olive oil, plus more for greasing; 2 tablespoons red wine vinegar; 8 ounces fresh mozzarella, torn into roughly 1-inch pieces; 1½ pounds ripe tomatoes, cut into roughly 1-inch pieces, or 2 pints cherry tomatoes, halved; 2 Persian or mini seedless cucumbers, cut ¼ inch thick; 1 shallot, thinly sliced; Salt and black pepper; 1 (12-ounce) loaf sourdough or rustic bread, sliced 1 inch thick; 3 ears of corn, shucked; 20 basil leaves, torn if large

12 cups

portioner

aktiv tid

35 min

total tid

Begynd at lave mad

Ingredienser

½ cup extra-virgin olive oil, plus more for greasing

2 tablespoons red wine vinegar

8 ounces fresh mozzarella, torn into roughly 1-inch pieces

1½ pounds ripe tomatoes, cut into roughly 1-inch pieces, or 2 pints cherry tomatoes, halved

2 Persian or mini seedless cucumbers, cut ¼ inch thick

1 shallot, thinly sliced

Salt and black pepper

1 (12-ounce) loaf sourdough or rustic bread, sliced 1 inch thick

3 ears of corn, shucked

20 basil leaves, torn if large

Vejledning

Step 1

Heat a grill to medium-high. In a very large bowl, stir together the oil, vinegar and mozzarella.

Place a large colander or sieve on top of the mozzarella mixture. Add the tomatoes, cucumbers and shallot to the colander and season generously with salt, about 1 teaspoon Diamond Crystal or ½ teaspoon fine sea salt. Stir to coat.

Set aside to allow the tomato and cucumber juices to form a vinaigrette with the oil and vinegar beneath.

Step 2

On a sheet pan, brush the bread and corn all over with oil. Season with salt and pepper. Head outside with the sheet pan and tongs.

Step 3

Grill the corn, turning occasionally, until browned in spots, 10 to 12 minutes. Grill the bread until crisp and charred in spots, 1 to 3 minutes per side.

(Watch closely; bread likes to burn.) Return ingredients to the sheet pan as they finish, then head back inside.

Step 4

Shake the colander of tomatoes and cucumbers to get all the juices in the bowl, then set the colander aside in the sink. Tear the bread into 1-inch pieces and cut the kernels off the cobs. To the bowl of mozzarella, add the bread, corn, tomatoes, cucumbers, shallots and basil and toss to combine. Season to taste with salt and pepper.

Serve right away or let sit, stirring occasionally, for up to 30 minutes.

Notater

Jenn: This is a great summer dish for larger groups or to have for leftovers. If you think you’ll have leftovers, don’t put all the bread in because it just gets soggy. I added at the very end & kept the rest separate & added just before eating leftovers.

I only use 1 pint of tomatoes. I used 2 the first time & it seemed excessive. I added more cucumber because the little ones are pretty small. I also skipped shallots.