Grilled Tomato Bruschetta & Mexican Street Corn (Elote)

Grilled Tomato Bruschetta

• 3-4 Fresh Heirloom Tomatoes, thickly sliced
• Extra Virgin Olive Oil
• Salt
• Pepper
• 6-8 Fresh Basil Leaves, torn
• Balsamic Vinegar

Heat grill to medium-high. Drizzle tomatoes with olive oil and season with salt and pepper.  Grill 2-3 minutes each size, or until tomatoes begin to get soft.

Roughly chop tomatoes and place in a bowl.  Drizzle with 1 tablespoon Olive Oil, ¼ tsp. salt and ¼ tsp. pepper.  Add torn basil leaves and mix together.  Drizzle with balsamic vinegar, if desired.

Serve on grilled or toasted French bread.

Mexican Street Corn (Elote)

• 6 to 8 medium ears sweet corn, husks removed
• 1/2 cup mayonnaise
• 1/2 cup minced cilantro
• 1 clove garlic, minced
• 1/4 teaspoon ground chipotle pepper, to taste
• 1/2 cup feta cheese, crumbled

Heat grill to medium-high.  in a bowl, whisk together the mayonnaise, cilantro, garlic, and chipotle pepper. Taste and season the mixture with salt if needed.

Place the corn directly on grill grates.  Grill for about 3 minutes, or until kernels begin to turn golden brown and look charred.  Turn over and repeat.  When all sides are browned, remove from the grill onto a plate.

Using a brush or spoon, coat each ear of corn with about 1 tablespoon of the mayo mixture. Sprinkle with additional chipotle pepper, if desired.