Trade bruschetta's traditional tomato for sunny sweet corn in this quick recipe from the cookbook Sweet Corn Spectacular (




  • Preheat broiler. Using a sharp knife, carefully cut kernels off the ears of corn. In a large bowl, combine kernels, honey, sugar, and balsamic vinegar, tossing to coat. Stir in basil, and season with salt and pepper to taste. Brush both sides of each bread slice with olive oil, and arrange on a broiler pan.

  • Broil bread slices 4- to 5-inches from the heat for 1 to 3 minutes, flip them over, and broil for another 1 to 2 minutes or until golden. Remove from oven, spread each slice with goat cheese. Using a slotted spoon, top each bruschetta with corn mixture. Serve immediately.

Nutrition Facts

473 calories; 23 g total fat; 23 mg cholesterol; 608 mg sodium. 53 g carbohydrates; 13 g protein;