Charred Corn Heirloom Tomato Panzanella with Hot Honey

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 435 cal
• 15g protein
• 49g carbs
• 21g fat
• 7g fiber

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Ingredients

• 3 cups fresh sweet corn kernels
• 1.5 lb heirloom tomatoes
• 4 cups cubed crusty sourdough bread
• 8 oz fresh mozzarella pearls
• 1 packed cup fresh basil leaves
• 4 cups baby arugula
• 1/3 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 2 tbsp hot honey
• 2 garlic cloves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. 1Preheat a large cast-iron skillet over medium-high heat until it is smoking hot. Scatter the corn kernels across the dry pan in a single layer and let them sit undisturbed for 2 to 3 minutes so they develop deep char marks and a sweet toasty aroma.
2. 2Toss the corn once, then continue cooking another 2 to 3 minutes until most kernels are blistered and golden in spots. Transfer the charred corn to a large mixing bowl and set aside to cool slightly while you prep the rest.
3. 3Preheat the oven to 400°F. Cut the sourdough into generous bite-size cubes and spread them on a rimmed sheet pan. Drizzle lightly with olive oil, season with salt, and toss so every side is coated.
4. 4Toast the bread cubes for 8 to 10 minutes, flipping halfway, until the edges turn deep golden and crisp while the centers stay pleasantly chewy. Remove from the oven and let cool a minute so they firm up.
5. 5Core the heirloom tomatoes and cut them into irregular chunks, catching all the juices in a bowl. Tear any large mozzarella pearls in half and roughly tear the basil leaves to release their fragrance.
6. 6Finely mince the garlic. In a small jar combine the remaining olive oil, red wine vinegar, minced garlic, hot honey, salt, and black pepper. Seal and shake hard until the dressing looks glossy and fully emulsified.
7. 7Add the still-warm toasted bread cubes to the bowl holding the tomatoes and their juices. Toss gently so the bread soaks up the tomato liquid and softens just enough while keeping some crunch.
8. 8Fold in the charred corn, mozzarella, and torn basil. Pour most of the hot-honey dressing over the mixture and toss until every piece is lightly coated and the flavors start to marry.
9. 9Right before serving, add the baby arugula and the last of the dressing. Toss once more so the greens stay bright and peppery rather than wilted.
10. 10Taste and finish with an extra grind of black pepper or a light final drizzle of hot honey if you want more sweet heat. Divide into bowls for immediate lunch or pack into airtight containers; the salad stays excellent at room temperature for several hours as the bread continues to absorb flavor.