Raley’s Something Extra Summer 2012
Recipe Center

Grilled Corn Panzanella
Grilled Corn Panzanella
6 to 8 (3/4 -inch thick) slices rustic bread
3 ears corn husks removed
3 large ripe tomatoes cut into 3/4-inch cubes
1/2 small red onion thinly sliced
1/4 cup fresh basil snipped
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
2 cloves garlic minced
1/2 tsp. each: sugar and sea salt
pepper to taste freshly ground

Fresh and summery, this makes the most of fresh ripe tomatoes, sweet basil and corn. Pair with Bella Sera Pinot Grigio.

Prep: 20 minutes Cook: 5 to 10 minutes Serves: 6

1. Grill bread slices and corn over medium heat until bread is lightly toasted and corn is lightly charred; remove and let cool. Cut bread into 3/4-inch cubes (you should have 6 cups) and cut corn away from cob. Place in a large bowl with tomatoes, onion and basil.
2. Whisk together all dressing ingredients and drizzle over salad; toss well to coat. Best served at room temperature within 1 hour.
Make-ahead tip: Dressing may be prepared several days in advance. Place all ingredients in a clean, empty jar and shake well. Refrigerate until ready to serve. Shake well before using.  

Nutritional Information:
Nutrition per serving: 237 calories, 11 g protein, 13 g total fat (2 g sat., 0 g trans), 27 g carbohydrate, 3 g fiber, 6 g sugar, 0 mg cholesterol, 246 mg sodium, 7 points