Summer Corn Bruschetta with Watermelon
Peak of summer sweet corn and juicy watermelon step in for tomatoes in this fresh take on bruschetta. The corn is cut right off the cob, sautéed till crispy to make a corn bruschetta that is both savory and fresh. A Midwest-meets-Italy appetizer that showcases summer produce in the best way.
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!
