Hurray! Fresh local corn is here for the season. Let’s celebrate with some easy, delicious corn tartines. Tartine is just a fancy word for a piece of bread with a bunch of stuff on it, aka an open-faced sandwich. It is a great oven application for a quick meal, so take this recipe as a guide and let your imagination go.
3 ears local sweet corn
1 jalapeno pepper
1 fresno pepper
8 oz rocket (arugula)
1/4 C fresh parsley, chopped
4 oz chevre
4 thick slices crusty bread
1/4 C extra virgin olive oil, or as needed
1 clove garlic, peeled
juice of 1 lemon
salt and black pepper, to taste
Soak the ears of corn, unshucked, in cool water for half an hour. Remove and place directly in a medium-hot wood oven. Put the ears on the coals, in the fire, wherever, as long as you’re watchful. Rotate frequently. When the husks are charred on the outside, remove from the oven and allow to cool. Shuck the corn and cut the kernels off the cobs.
Shave the radishes into thin rounds with a mandolin or sharp knife. Remove the seeds from the peppers and chop finely. In a bowl, combine the corn, radishes, peppers, rocket and parsley. (I like the pungent taste of big, mature rocket arugula here, but if all you can find is baby arugula, by all means use that.) Season well with salt and pepper and drizzle generously with olive oil. Toss well to combine and set aside.
Brush your bread with a thin coat of olive oil on both sides. Place on a sheet tray or roasting pan and place in your wood oven. Toast until golden, 2-5 minutes depending on how hot your oven is, turning once.
Remove the bread from the oven. Rub the clove of garlic thoroughly over the surface of the bread. (If your bread is too delicate for this operation, you’re using the wrong kind of bread!) Spread some chevre over each slice. Top with a pile of the corn mixture. Place in the oven and allow to roast just until the top of each pile begins to char and the cheese gets melty, about 3-6 minutes.
Remove from the oven and squeeze some lemon juice over the top of each tartine. Serve warm with an IPA alongside and you’re ready to appreciate summer’s bounty.