My F&W
quick save (...)
Pumpernickel with Avocado, Charred Corn and Tomato
© John Kernick

Pumpernickel with Avocado, Charred Corn and Tomato

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • STAFF-FAVORITE
  • VEGETARIAN
  1. 1 ear of corn, shucked
  2. Extra-virgin olive oil
  3. 2 teaspoons sherry vinegar
  4. 8 yellow cherry tomatoes, halved
  5. 8 red cherry tomatoes, halved
  6. 1 medium Green Zebra or other sweet heirloom tomato, diced
  7. 1 serrano chile, seeded and minced
  8. 1 tablespoon chopped cilantro
  9. Salt and freshly ground pepper
  10. 4 grilled slices of pumpernickel
  11. 1 Hass avocado, halved and pitted, each half cut into 8 slices
  12. 1/4 cup sliced jarred pickled onions
  1. Light a grill. Brush the corn with oil and grill over moderate heat until lightly charred, 8 minutes. Cut the kernels from the cob.
  2. In a bowl, mix 2 tablespoons of oil with the vinegar. Fold in the corn, tomatoes, chile and cilantro and season with salt and pepper. Top the bread with the sliced avocado, tomato salad and pickled onions and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.