Charred Corn Panzanella

• 4 ounces whole-grain country-style boule without crusts, cut into 1-inch dice (3 cups)
• 1 tablespoon balsamic vinegar
• Kosher salt
• 4 ripe tomatoes, chopped and juices reserved
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 3 cups fresh corn kernels
• 1 serrano chile, stemmed, seeded and thinly sliced
• 1 medium onion, diced
• 1/4 cup fresh cilantro, chopped

1. Preheat the oven to 300 degrees F. Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes.
2. Let cool.
3. Put the vinegar, 1/4 teaspoon salt, the tomatoes and their juices and the garlic in a large bowl and toss together.
4. Set aside.
5. Heat the oil in a large skillet over high heat.
6. Add the corn and spread in a single layer.
7. Cook until blackened in spots, about 3 minutes.
8. Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes.
9. Transfer the mixture to the bowl with the tomatoes.
10. Add the bread to the bowl and gently stir together; season with salt.
11. Stir in the cilantro and serve.

crusts, balsamic vinegar, kosher salt, tomatoes, clove garlic, olive oil, fresh corn kernels, serrano chile, onion, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/charred-corn-panzanella-recipe.html (may not work)