Smoky Corn and Tomato Bruschetta

This is another one from Food & Wine magazine that looked too good to pass up for Memorial Day.  I made it the other day on the stove to put in fish tacos and it was so awesome that I wanted to make it again on the grill.  (and also because we had a brand new Canon Eos 50D camera to photograph it with!!!)

On the grill:
1 large ear of yellow corn, husked
1 small red onion, peeled and
    halved root to end
4-5 medium tomatoes, halved
1/2 a medium red pepper, seeded
1 small loaf of a hard-crust bread, I used French bread

In a bowl:
2 garlic cloves, minced
1 tbs fresh lime juice
1/4 tsp smoked paprika
1 tbs olive oil
1 tsp fresh chopped cilantro
1 tsp fresh chopped parsley

I had to throw a jalapeno in there.  It's a disease, I can't help but make things spicier.  You can leave off the peppers if you want but once they're grilled, they're very sweet.

Prepare the grill (medium heat) and brush all the veggies with olive oil then season with a little salt and pepper.  Place them on the grill and turn every couple minutes until there are light grill marks on all sides.

Be careful flipping the veggies, a tomato half might fit through the grill grates.

Cut the loaf of bread into thin slices.  Place on the grill and let cook until there are light grill marks on both sides.  In a medium bowl, mix the garlic, lime juice, paprika, parsley, cilantro, and olive oil.  When the veggies are done, transfer them to a cutting board, chop into chunks (cut corn kernels from the cob and core the tomatoes), and add to the bowl.  Toss to coat and serve with the bread.  You can leave off the cilantro if you want.  I know several people who don't like it but I liked the color and bite it adds to the salsa.

I made shrimp too.  Bruschetta wasn't quite enough for a full meal.  I just skewered and sprinkled them lightly with salt, paprika, and thyme.  They were delicious and had a nice Jerk seasoning flavor.  Just grill them for a minute or two on each side until pink, squeeze a lime wedge over them and you're good to go.