Grilled Corn, Bacon and Chile Crostini
Grilled Corn, Bacon and Chile Crostini
Appetizers
Ingredients
- 2 ears of corn, shucked
- Fustini's Chipotle olive oil for brushing and drizzling
- Kosher salt
- Fustini's Grilling Rub
- 4 strips bacon, julienned
- 2 Fresno or Jalapeno chile peppers, cut into thin rounds
- 3-4 tablespoons Fustini's Jalapeno Lime balsamic
- 4 scallions, thinly sliced on the bias
- 6 thick slices of baguette
- 2 garlic cloves
Directions
- Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt and Grilling Rub. 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 saute 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 them 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.
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