Sweet Corn Bruschetta Recipe, from Sweet Corn Spectacular

Hey, remember how I wrote “Sweet Corn Spectacular” – a cookbook all about fresh sweet corn – for the Minnesota Historical Society last year?

Well, guess what? Not only is it sweet corn season once again (*Cough* you should totally buy my book *Cough*), but the book is featured in the August edition of Midwest Living! Check it ouuuuut!


Pretty slick, eh?

Figured I’d celebrate by sharing that same recipe with you all: Sweet Corn Bruschetta!

This recipe is simple, elegant, and easy to tinker with. It’s beautiful and delicious with the most simple of balsamic vinegars… but is *mind blowingly amazing* if you can get your hands on peach balsamic vinegar.

Sweet Corn Bruschetta

4 ears sweet corn, husks removed
1 Tbsp honey
1 Tbsp granulated sugar
3 Tbsp balsamic vinegar of choice
1/4 cup fresh basil, cut into think strips
1 baguette
~ 1/4 cup olive oil
~8 oz goat cheese

Using a sharp knife, carefully cut kernels off the ears of corn. In a large bowl, combine corn kernels, honey, sugar, and balsamic vinegar, tossing to coat. Stir in basil, season with salt and pepper to taste.

Cut baguette into 1/4-1/2″ thick slices – I like to cut them at a bit of an angle. Brush both sides of each bread slice with olive oil, arrange on a broiling pan.

Broil bread slices for 3 minutes, flip them all over, and broil for another 2 minutes. Remove from oven, spread each slice with some goat cheese, top with corn mixture. Serve immediately!


– Add in diced fresh tomato
– Try chili flakes, for a bit of a kick
– Try different fresh herbs – dill, tarragon, parsley, thyme, mint, cilantro…
– Add a pressed garlic clove
– Swap the goat cheese for mascarpone, ricotta, or cream cheese
– Add a little finely chopped onion

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