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Smokey Corn and Tomato Bruschetta

Smokey Corn and Tomato Bruschetta

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On the grill

  • 1 large ear of yellow corn, husked
  • 1 small red onion (about 6 ounces), peeled, halved through root end
  • 1 1/2 pounds medium tomatoes (such as cluster or vine-ripened; do not use heirloom; about 5)
  • 1 small country bread, sliced

For the dish

  • 1 tablespoons fresh lime juice
  • 1/8 teaspoon hot smoked Spanish paprika

Recipe Preparation

  • Prepare barbecue (medium heat). Brush corn and onion with oil; sprinkle lightly with salt and pepper. Place corn, onion halves, and tomatoes on grill. Cook until corn is charred, onion is just tender, and tomato skins are blistered and loose, turning often, about 12 minutes for tomatoes and 15 minutes for corn and onion. Transfer to foil-lined baking sheet and cool. Brush bread with oil; sprinkle with salt and pepper. Grill until crisp, about 2 minutes per side.

  • Core tomatoes and cut in half horizontally. Gently squeeze out or spoon out juices and seeds. Coarsely dice tomato flesh and place in medium bowl. Cut corn kernels from cob; add kernels to tomatoes. Chop onion; add to tomatoes. Mix in garlic, lime juice, paprika, and 1 tablespoon oil. Season to taste with salt and pepper. DO AHEAD Can be made 3 hours ahead. Cover; let stand at room temperature. Serve with grilled bread.

Reviews Section

Tomato Bruschetta

This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors.

Original recipe makes 10 servings


2 large tomatoes, diced
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/4 cup balsamic vinegar
1/4 cup olive oil
10 leaves fresh basil, chopped
2 cloves garlic, minced
1 (1 pound) loaf French bread, cut into 1/4-inch slices
1/4 cup olive oil
1/4 cup shredded mozzarella cheese


  1. Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic let tomato mixture rest for 15 to 30 minutes.
  2. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
  3. Arrange French bread slices on a large baking sheet drizzle with 1/4 cup olive oil.
  4. Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
  5. Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.


Calories: 248 kcal
Carbohydrates: 28.8 g
Cholesterol: 2 mg
Fat: 12.2 g
Fiber: 1.8 g
Protein: 6.5 g
Sodium: 313 mg

Grilled Tomato Ricotta Pesto Vegetable Bruschetta

This bruschetta is a great way to make use of summer vegetables, such as zucchini. While I selected zucchini, yellow summer squash, sweet onions, sweet red peppers and mushroom, most vegetables suitable for grilling can be swapped in. The are simply tossed in a 50/50 mixture of Filippo Berio‘s Classic Pesto cut with olive oil (the same mixture used to baste the bread slices for grilling).

The smokey flavor from the grill infuses into the pesto veggies and grilled pesto bread. When a jar of their rich Tomato & Ricotta Pesto is slathered on each slice, simple bread and veggies is elevated to divine. I am sure most of you are familiar with classic basil pesto, but the other may be new to you. Tomato & Ricotta Pesto is quite spreadable and is a fantastic addition to sandwiches and sauces. Here it adds flavor and creaminess while adhering the pesto vegetables to the grilled bread.


Mix butter and 1/4 teaspoon of the OLD BAY. Brush on corn. Spray jalapeño pepper with no stick cooking spray.

Grill corn and jalapeño pepper over medium-low heat 10 to 15 minutes or until corn is tender and jalapeño is charred, turning occasionally. Cool slightly.

Cut corn kernels off cob. While wearing disposable gloves, remove most of the charred skin from the jalapeño. Remove stem and seeds then coarsely chop. Toss corn, jalapeño, tomato, onion, cilantro, lime juice, oil and remaining 1 teaspoon OLD BAY in medium bowl. Cover. Refrigerate 30 minutes or until ready to serve.

Grill bread slices over medium heat 1 minute per side or until grill marks appear. Serve with Mexican crema and pico de gallo.

15 Ways to Use Cherry Tomatoes

You go to the grocery store or farmer’s market, ready to stock up on fresh vegetables. You have so many ideas and recipes you’d like to create in the next week. But, as happens with life, you wind up too busy to cook, instead opting to order a few dinners from your favorite hometown restaurants.

Before you know it, your veggies are starting wilt, and the likelihood of eating them is getting slimmer with each day. The good news, however, is that cherry tomatoes tend to last a bit longer than other veggies. Their lifespan is usually a couple of weeks, whereas those cucumbers and peppers need to be eaten days sooner.

Below you’ll find 15 delicious recipes that call for cherry tomatoes. This way, you won’t have to let a single one go to waste! Whether you’re in the mood for zucchini caprese salad, something with romesco sauce, or even your own personalized pizza, there’s something to cook up here.

Spiced Mexican Tomato & Corn Soup

4 tbsp (80ml) extra virgin olive oil
900g ripe tomatoes, halved
1 red onion, cut into 6 wedges
2 banana chillies (yellow paprika), halved and seeds removed
2 red paprika, halved and seeds removed
2 large red chillies, halved and seeds removed (Optional)

4 cloves garlic, finely chopped (Thermomix: peeled only)
2 tbsp extra virgin olive oil
750ml chicken stock (or vegetable stock)
(75g) 3 chipotle chillies in adobo* (reduce to one (25g) or two (50g) chipotle chillies in adobo, if you prefer less spice)
500g fresh or frozen (defrosted) corn kernels
2 avocadoes
2 limes
½ cup coriander leaves

*Chipotle chillies in adobo are available in tins from Specialty Food shops. Freeze any unused portions for later use.

  1. Preheat oven to 220C.
  2. Place halved tomatoes, onion wedges, banana chillies, red paprika and red chillies into a large mixing bowl. Drizzle over oil and gently toss to coat.
  3. Place all ingredients, skin-side up, onto a baking paper-lined baking tray and roast in oven for about 20 minutes until vegetables are tender. Turn grill on to hot and grill for about 5 minutes until skins have blistered.
  4. Remove from oven and let cool slightly, then discard blistered skins from tomatoes, chillies and paprika.


  1. Add garlic to TM bowl and chop SP5 / 5 sec
  2. Add oil and sauté: 5 min / 100C / SP1
  3. Add grilled vegetables and chipotle chillies to bowl and blend: 10 sec / SP3
  4. Add stock and cook: 20 min / 100C / SP1, without Measuring Cup (MC)
  5. Add corn and continue to cook: 8 min / VAROMA / SP1, or until corn is tender. (Place the rice steamer basket onto lid to prevent soup from sputtering, but to release steam)
  6. Insert MC and slowly bring speed up to SP6 for 5 seconds, until soup and corn are coarsely processed. Season to taste.
  7. Coarsley mash avocado in a small bowl and stir in chopped coriander and the juice from one lime. Season to taste.
  8. Serve soup in bowls, topped with avocado and a wedge of lime.


Asparagus and halloumi pasta with smoky tomato pesto

Hellllooo, halloumi. Bringer of happiness, upgrader of barbecues, squeaker of teeth. I use halloumi all the time, but I realised the other day* that 99% of the time, I serve my halloumi with bread. Halloumi burgers, halloumi pittas, halloumi bruschetta&hellip all good stuff, but today I thought I&rsquod make something different &ndash halloumi pasta! Cheese and pasta are a match made in heaven, but somehow I&rsquove always overlooked halloumi as a pasta accompaniment. Never again. It&rsquos brilliant.

*when I&rsquom alone, my mind often wanders to thoughts of cheese.

Did you know that there are now five times as many online searches for &lsquohalloumi&rsquo than there were 5 years ago? I&rsquom not even sure I&rsquod heard of the stuff five years ago (though I always knew there was something missing from my life&hellip), and now it&rsquos one of my favourite ingredients to cook with. To be honest quite a large chunk of those online searches were probably made by me, but hopefully you guys have become as enamoured with the stuff as I have, and hopefully you&rsquoll enjoy this asparagus and halloumi pasta.

I started with some pretty little twisty pasta that I found at Waitrose (if you want to try it, I believe it&rsquos called &lsquostrozzapreti&rsquo, which is impossible to say in anything other than an extremely exaggerated Italian accent). Waitrose have very much got behind the recent halloumi trend, with a whole section of their site dedicated to halloumi recipes (I will definitely be trying roasted halloumi very soon!).

Then I just tossed the lovely Waitrose pasta and the squidgy halloumi together with some veggies and the beautiful smoky tomato pesto, which is super easy to make. It starts life as a simple sun-dried tomato pesto, but instead of adding olive oil, I used Greek yogurt to make it nice and creamy (does it still count as pesto? meh), and also some smoked paprika, which adds an incredible flavour. The crispy halloumi goes so, so amazingly well with the smoky sauce. I&rsquom kicking myself for not putting paprika in pesto sooner.

Are you as big a lover of halloumi as I am? If you&rsquove never tried it before, check out my guide to cooking halloumi perfectly, and then try out my halloumi pasta &ndash or one of the other lovely halloumi recipes on the Waitrose site!

Summer Corn Salad

Summer Corn Salad is one of those recipes that should be on your summer food bucket list. There are a thousand different ways to turn fresh corn off the cob into a salad. One of our favorite versions has a kick from Daddy Hinkle’s seasoning, peppers and hot sauce, and it’s mellowed with lime juice and Roark Acres honey. Avocado and cilantro round out this delicious salad. A couple of tips when making this salad – one, grilling the corn intensifies the flavor. And second, let the flavors come together by allowing the salad to sit for at least an hour before serving. This is a great salad for serving at summer gatherings at the lake or backyard get-togethers. It’s a crowd-pleaser, and it goes well with grilled meats or Oklahoma barbecue.

Step 1

Prepare a grill for medium-high heat. Brush ears of corn with butter then season with Daddy Hinkle’s Seasoning. Grill, turning occasionally until kernels are very tender and charred in spots, 10–12 minutes. Let cool slightly, then cut kernels from cobs.

Step 1 -- Prepare a grill for medium-high heat. Brush ears of corn with butter then season with Daddy Hinkle’s Seasoning. Grill, turning occasionally until kernels are very tender and charred in spots, 10–12 minutes. Let cool slightly, then cut kernels from cobs.

Step 2

Meanwhile, whisk lime juice, honey and Sriracha in a large bowl to combine. Add corn, avocados, chile and cilantro to dressing, and toss to combine. Season with salt and pepper to taste. Cover with plastic wrap, pressing down to prevent any air from coming into direct contact with the salad to prevent avocados from turning brown. Refrigerate 1 hour before serving.

Step 2 -- Meanwhile, whisk lime juice, honey and Sriracha in a large bowl to combine. Add corn, avocados, chile and cilantro to dressing, and toss to combine. Season with salt and pepper to taste. Cover with plastic wrap, pressing down to prevent any air from coming into direct contact with the salad to prevent avocados from turning brown. Refrigerate 1 hour before serving.


  • › 4 Ears Of Corn, Husks Removed
  • › 1 1/2 Daddy Hinkle’s Original Seasoning
  • › 2 Tbsp Roark Acres Honey
  • › 1 1/2 Avocados, Coarsely Chopped
  • › 1/2 Cup Chopped Cilantro Leaves
  • › 2 Tbsp Hiland Unsalted Butter, Melted
  • › 3 Tbsp Fresh Lime Juice
  • › 1 1/2 Tsp Sriracha Hot Sauce
  • › 1 Serrano Chile, Thinly Sliced

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Easy Preserving Recipes, Tips & Resources

It's no secret I love preserving food from our garden since I've written about canning, freezing, and drying produce since the beginning of AOC in 2009. But what you might not know is this:

I didn't grow up learning about canning and preserving, and didn't really know many people who did.

It was only when I started growing our own food that made me want to find ways to preserve this garden goodness - no way was I going to let it go to waste! I started to check out books from the library to learn what I could about preserving food, but I still remember being so scared the first time I canned something! (Which was jam - the best thing to start with, by the way.)

It was easy, safe, and produced a wonderful "I made this" feeling that turned out to be kind of addicting.

It was so empowering to make my own foods that passing on what I've learned and helping you to preserve your own food is one of the main reasons I started this blog (along with Pantry Basic recipes which we're also so empowering and enlightening to me - yes, you CAN make mayo and ketchup at home!).

So preserving recipes are a cornerstone of AOC and my goal is for you to be inspired and armed with both knowledge and tried-and-true recipes that are safe and easy to do.

Consider this page as all-in-one resource for everything preserving: recipes, tips, and needed supplies. This will be continually updated, so pin this for future reference when when you're surrounded by baskets of tomatoes, berries, or whatever produce you love. (You can hop over to the preserving recipe visual index, too, if you'd like to see pictures of the recipes.)

NEW! Subscribe to grab your Preserving Record Notebook from the VIP Library to keep track of all the food you put up:

Watch the video: Corn (May 2022).


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