Panzanella with grilled corn

Ingredients:

• 120g whole grain rustic bread, crustless, cut into 2.5cm cubes (3 cups)
• 1 tbsp balsamic vinegar
• 4 ripe tomatoes, chopped, collect the juice that comes out
• 1 clove garlic, minced
• 2 tbsp. l. olive oil
• 3 cups fresh corn kernels
• 1 serrano pepper, stemmed, seeded and thinly sliced
• 1 medium onion, diced
• 1/4 cup fresh cilantro, chopped

Preparation:

1. Preheat oven to 300°F (150°C). Place the bread on a rimmed baking sheet and toast until golden brown, about 10 minutes. Then let cool.
2. In a large bowl, combine vinegar, 1/4 teaspoon salt, tomatoes with juice, and garlic.
3. Heat olive oil in a large skillet over high heat. Add the corn and spread it in a single layer. Cook until the kernels are toasted, about 3 minutes. Add the chili pepper and onion and cook, stirring occasionally, until semi-soft, about 2 minutes. Transfer the mixture to the bowl with the tomatoes.
4. Add the bread to the bowl and toss gently; season with salt. Add cilantro and serve.