Sweet Corn Bruschetta

Serves 6


  • 3 corn cobs
  • 1 red onion, diced
  • 1/2 red capsicum, seeded and chopped
  • 2 whole tomatoes, seeded and diced
  • 1 tbsp extra virgin olive oil
  • 1 large red chilli, seeded and finely chopped


  • 1/4 bunch tarragon, chopped
  • 1/4 bunch parsley, chopped
  • 1/4 bunch dill, chopped
  • Zest of 1 lime
  • 2 tbsp extra virgin olive oil
  • Pinch of good quality sea salt
  • 1 baguette, preferably whole meal or grain


  1. Cook the corn in boiling water for 15 minutes. Slice corn off the cobs and break up.

  2. Sweat the onion and capsicum in 1tbsp of olive oil. In a large bowl, combine the corn, tomatoes and capsicum then add the chilli, herbs, lime and 30ml of extra virgin olive oil.

  3. Heat a non-stick fry pan or barbecue and toast the baguette slices until golden brown.

  4. Add a little of the mix to each slice of bread and serve immediately to prevent the bread from going soggy. 

Recipe by Luke Mangan