Smoky charred corn and black beans topped with fresh herbs and tangy lime create an irresistible twist on classic bruschetta that's perfect for summer entertaining.
Recipe Details
Ingredients
- 1 loaf day-old baguette, cut into 16 slices
- 400g fresh corn kernels (about 3 ears)
- 400g (1 can) black beans, drained and rinsed
- 1/4 cup red onion, finely diced
- 1/2 medium red bell pepper, finely diced
- 1 small jalapeño pepper, seeded and minced
- 3 cloves garlic cloves, minced
- 45ml fresh lime juice
- 1 tsp fresh lime zest
- 60ml extra virgin olive oil
- 30g fresh cilantro, chopped
- 2 stalks green onions, thinly sliced
- 75g cotija cheese, crumbled
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
Instructions
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Preheat oven to 200°C (400°F). Arrange 1 loaf day-old baguette slices on a large baking sheet and brush both sides lightly with 2 tablespoons of 60ml extra virgin olive oil. Toast for 8-10 minutes, flipping once, until golden brown and crispy.
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Heat a large cast-iron skillet or heavy pan over medium-high heat. Add 400g fresh corn kernels (about 3 ears) in a single layer and cook without stirring for 3-4 minutes until charred on one side. Stir and continue cooking for 2-3 minutes until kernels are tender and nicely charred in spots.
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Add 1 minced 3 cloves garlic cloves clove to the corn and cook for 30 seconds until fragrant. Season with a pinch of 1 tsp kosher salt and remove from heat. Let cool slightly.
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In a large bowl, combine the charred corn, 400g (1 can) black beans, 1/4 cup red onion, 1/2 medium red bell pepper, 1 small jalapeño pepper, remaining 3 cloves garlic cloves, 45ml fresh lime juice, 1 tsp fresh lime zest, remaining 60ml extra virgin olive oil, 1/2 tsp smoked paprika, and 1/4 tsp ground cumin.
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Season the mixture with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, then gently fold in 30g fresh cilantro and 2 stalks green onions. Let the mixture stand for 10 minutes to allow flavors to meld.
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Just before serving, taste and adjust seasoning with additional lime juice, salt, or pepper as needed. The mixture should be well-seasoned and bright.
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Spoon the corn and black bean mixture generously onto each toasted baguette slice. Top with crumbled 75g cotija cheese and serve immediately.
Tips
Charring Technique: Don't stir the corn too early - let it sit undisturbed to develop those beautiful charred spots that add smoky flavor. A cast-iron skillet works best for this.
Bread Selection: Day-old bread works better than fresh as it toasts more evenly and won't get soggy as quickly when topped. Slice about 1.5cm (1/2 inch) thick.
Make-Ahead Strategy: The corn and bean mixture can be prepared up to 4 hours ahead and stored covered at room temperature. Toast the bread and assemble just before serving.
Heat Level: Remove jalapeño seeds for mild heat, or leave them in for more spice. You can also substitute with serrano pepper for extra heat.
Cheese Alternatives: If cotija isn't available, substitute with crumbled feta, queso fresco, or even a good aged cheddar. Each will provide a different but delicious flavor profile.
Serving Suggestions: These make excellent appetizers for summer parties, BBQs, or Mexican-themed dinners. Pair with margaritas or cold beer for the perfect combination.