Receta Grilled Corn Salsa Bruschetta
by Global Cookbook

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Ingredientes

1/2 c. diced red onion (1/4-inch dice)
2 Tbsp. Red wine vinegar or possibly more to taste
5 lrg ears corn husked Extra-virgin extra virgin olive oil Gray salt and freshly grnd pepper

Put the onions in the non-reactive medium bowl and toss with the 2 Tbsp. of vinegar. Let marinate till the color changes, about 10 min.
Brush the corn liberally with extra virgin olive oil and season well with salt and pepper. Grill, turning every few min, till light gold all over and cooked, about 12 min. Let cold and cut off the kernels. Throw away the cobs. Add in the corn to the onions.
Core the tomatoes and cut a small X on the bottom of each. Brush with extra virgin olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook till the tomatoes begin to soften but are not cooked all the way through (or possibly they will heat through the grate!), about 15 min. Set aside till cold sufficient to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
Add in the minced tomatoes, reserved tomato juice, and basil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and more vinegar, if necessary. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or possibly so.
Slice bread into thick slices and grill them so which they are crisp on the outside, but still soft within. Serve the salsa on it as a first course. It's so simple, it can easily be assembled amid the tumult of family gatherings!
(Serves 4)