Skip to main content

Smokey Corn and Tomato Bruschetta

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant sweetcorn and tomato bruschetta is a sophisticated vegan starter that celebrates the bright, bold flavours of outdoor cooking. By charring fresh corn on the cob alongside vine-ripened tomatoes and red onion, you create a deeply savoury base that feels far more substantial than a standard salsa. The addition of hot smoked Spanish paprika provides a gentle heat and a complex, wood-fired aroma that perfectly complements the natural sweetness of the grilled vegetables.

Ideal for summer entertaining or a light lunch, this colourful dish can be prepared up to three hours in advance, allowing the garlic and lime juice to marinate the vegetables beautifully. Serving the mixture with thick slices of grilled country bread provides a satisfying crunch. It is an excellent choice for those seeking a plant-based option that does not compromise on texture or depth of flavour.

In this article:

Continue reading below

Ingredients for Smokey Corn and Tomato Bruschetta

  • 1 large ear of yellow corn, husked

  • 1 small red onion (about 170g ), peeled, halved through root end

  • Olive oil (for grilling)

  • 675g medium tomatoes (such as cluster or vine-ripened

  • do not use heirloom

  • about 5)

  • 1 small country bread, sliced

  • 1 garlic clove, minced

  • 1 tablespoon fresh lime juice

  • 1/8 teaspoons hot smoked Spanish paprika*

  • 1 tablespoon olive oil

  • *Spicy smoked paprika, sometimes labeled hot Pimentón or hot Pimentón de La Vera

  • available at specialty foods stores and from tienda.com.

How to make Smokey Corn and Tomato Bruschetta

Prepare barbecue (medium heat). Brush corn and onion with oil; sprinkle lightly with salt and pepper. Place corn, onion halves, and tomatoes on grill. Cook until corn is charred, onion is just tender, and tomato skins are blistered and loose, turning often, about 12 minutes for tomatoes and 15 minutes for corn and onion. Transfer to foil-lined baking sheet and cool. Brush bread with oil; sprinkle with salt and pepper. Grill until crisp, about 2 minutes per side. Core tomatoes and cut in half horizontally. Gently squeeze out or spoon out juices and seeds. Coarsely dice tomato flesh and place in medium bowl. Cut corn kernels from cob; add kernels to tomatoes. Chop onion; add to tomatoes. Mix in garlic, lime juice, paprika, and 1 tablespoon oil. Season to taste with salt and pepper. DO AHEAD Can be made 3 hours ahead. Cover; let stand at room temperature. Serve with grilled bread.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.