This is what happens when an Italian girl takes Midwestern seasonal produce and turns it into bruschetta. Fresh sweet corn and the juiciest watermelon meet up in a summer bruschetta to make once the calendar says July 4th.
There is a catch: this is a bruschetta without tomatoes and honestly, I don’t think you’ll miss ’em. My suggestion? Mix up a classic tomato bruschetta and serve them together as a bruschetta sampler.
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Serve this corn bruschetta however you like. I spoon it over crispy cornbread crackers (Trader Joe’s has them) or super thin flatbreads from the grocery store. Think of it as an Italian salsa that is so good topping brined and grilled chicken breast.
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Easy grocery list
Produce: Select a couple of perfect ears of summer corn along with a really ripe watermelon. Red pepper and red onion add a counterbalance of sweet and spicy. And don’t forget the basil!
For the dressing: thick aged balsamic, olive oil and a sprinkle of celery salt
Crunchy topping. Crispy prosciutto on top adds a bit more salty umami to the sweet corn and watermelon combo.
Corn prep
My all-time favorite way to cook fresh corn (actually the method works for frozen too) is also super simple. All you need are a cutting board and a sharp knife. For bonus points, you can also grab a wide shallow pasta bowl if you have one.
Start with cleaned ears of corn and cut them in half. Cut off the tip as well. Take one half of an ear and stand it up, flat side resting on the cutting board.
Use your knife to run zip down the cob, cutting off the kernels and letting them fall onto the board.
Pro tip
Instead of a a cutting board, stand the corn cob upright in a low rimmed, shallow bowl or plate. As the corn is cut off the cob, it falls right into the bowl. No mess!
Make corn bruschetta
[Not pictured: red onion]
Finishing touches and recipe notes
Here I toasted up some olive oil drizzled bread and cut them diagonally into triangles. A big serving of the corn and watermelon mix completes the bruschetta.
Make this corn and watermelon bruschetta the same day you plan to serve it. The watermelon will continue to break down the longer it sits so this isn’t a recipe to make too far in advance.
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Summer Corn Bruschetta with Watermelon
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Ingredients
- 3 pieces crispy prosciutto, recipe linked and method below
- 1 cup fresh corn, about 2 ears; husks and silks removed
- 1 cup seedless watermelon, diced
- ½ cup red, yellow, or orange pepper, diced
- ¼ cup red onion, diced
- 2 Tablespoons unsalted butter
- 1 tsp kosher salt, divided
- ½ tsp ground black pepper, divided
For the dressing
- 1 T olive oil
- 1 T balsamic, start with 2 tsp
- ½ tsp celery salt
- ¼ cup fresh basil leaves, minced
Instructions
For the crispy prosciutto
- Preheat the oven to 400°.
- Remove 1 slice of prosciutto keeping the paper attached. Place prosciutto side down on a small baking sheet. Peel off the paper. Repeat with the remaining two pieces of prosciutto.3 pieces crispy prosciutto
- Bake the prosciutto for 10 minutes until crispy. Cool the prosciutto completely on the baking sheet – it will crisp up further as it cools. Once cool, set aside on a cooling rack.
For the bruschetta
- Cut each ear in half and trim the pointed end. Hold the corn with flat side down on a cutting board. Place a chef's knife at the top of the ear with the blade at the base of the kernels. Run the knife down the ear removing the corn. Turn the cob and repeat all the way around the corn until all the corn is removed from the cobs. You should have 1 cup.1 cup fresh corn
- Heat the butter in a medium skillet over medium-high heat until melted and foamy. Add the corn to the skillet and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Saute the corn until it starts to brown and stick a bit to the pan, about 4 minutes. It will be cooked but still have a crispness to it. Remove to a medium bowl and cool the corn completely.2 Tablespoons unsalted butter, 1 tsp kosher salt, 1/2 tsp ground black pepper
- Dice the watermelon, red onion and also the peppers. Add to the cooled corn. Sprinkle in the basil1 cup seedless watermelon, 1/2 cup red, yellow, or orange pepper, ¼ cup red onion, 1/4 cup fresh basil leaves
For the dressing
- Mix the olive oil and 2 teaspoons of balsamic in a small bowl. Season with both salts and the pepper and whisk together.1 T olive oil, 1 T balsamic, 1/2 tsp celery salt
- Drizzle the dressing over the corn mixture. Add more balsamic. Lightly mix so as to not smush or break up the watermelon.
- Add to a serving bowl and crumble over crispy prosciutto.
- Serve with cornbread crackers, crispy crostini or flatbread crackers.
Notes
- Make sure the corn is completely cooled before adding the watermelon and the pepper.
- I say this in the post as well, but this bruschetta is best made and served the day of. The watermelon will break down the longer it sits. Want a make ahead bruschetta? Try either this tomato and balsamic bruschetta or my no balsamic bruschetta. Both are amazing!
