Sasha's Kitchen: Variations of Sweet Corn Bruschetta

When I was at Eataly a couple weeks ago, I had an amazing sweet corn bruschetta with chives and black garlic (click here for my prior review of Eataly). The black garlic was so amazing (hard to describe the taste, but it was sweet and balsamic infused) that I decided to try making my own sweet corn bruschetta with it. I was in Rochester visiting my mom and stepdad this past weekend, and didn't have any black garlic on hand, but a Wegmans nearby, which is the perfect place to look for other fun and interesting ingredients to pair with fresh local sweet corn to make the perfect bruschetta.  My first creation turned out so well that I wound up doing a second variation with the black garlic when I got back to New York the following evening for my husband, Brad, who enjoyed that version just as much as my parents enjoyed the one I made for them. I think that the ideal bruschetta may have been a combination of the two, though. Only the second version is pictured as I didn't have my camera on hand in Rochester.

At Wegmans, I decided to combine the sweet corn with a Hen of the Woods mushroom, also known as a maitake mushroom. This unusual looking mushroom captured my eye at Wegmans as something I had tasted at gourmet restaurants but never cooked with. The result was fantastic - quite un-mushroom like and much gentler than a portobello or shiitake. When I came back to Brooklyn, I didn't have a Hen of the Woods mushroom on hand so I used a portobello instead. It was still good, but it was perfect with the Hen of the Woods mushroom. The other difference was that the first bruschetta was garlicy in a more traditional sense - which was quite delicious. The second had a sweeter, balsamic flavor based on the use of the black garlic. The thyme worked quite nicely with the other flavors. I am not sure the mint was essential, but it didn't hurt. Finally, the red pepper flakes were key in adding just a slight bit of heat - enough to give the bruschetta some bite without any true spice.

Sasha's Sweet Corn Bruschetta - Variation 1
4 ears of sweet corn, shucked
1 medium sized Hen of the Woods mushroom
6 sprigs of thyme
4 T of olive oil
1 tsp balsamic vinegar
4 cloves diced garlic
pinch of fresh mint
1/4 to 1/2 tsp red pepper flakes
salt and pepper to taste
French or Italian bread, toasted

Sasha's Sweet Corn Bruschetta - Variation 2 (pictured)
4 ears of sweet corn, shucked
1 medium sized portobello mushroom
6 sprigs of thyme
4 T olive oil
1 tsp balsamic vinegar
2 heads of black garlic
pinch of fresh mint
1/4 to 1/2 tsp red pepper flakes
salt and pepper to taste
French or Italian bread, toasted

To make either bruschetta, saute the corn with the mushroom and garlic of choice in the olive oil with the thyme until the corn just starts to brown. Towards the end of the process, add the red pepper flakes, salt, pepper and mint. After removing from the heat, mix in the balsamic vinegar. Top on toasted round of French or Italian bread.



Bruschetta