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close up of blistered corn tomato sandwich

Blistered Tomato Corn Sandwich

This Blistered Tomato Corn Sandwich with charp cheddar is perfect for late summer, super flavorful and great for prepping ahead.
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Ingredients

The salsa: 

  • 2 tbsp red onion, minced
  • 1 tbsp garlic, minced
  • 1/2 jalepeño, minced
  • White wine vinegar 
  • 1 ear of corn
  • 1/2 cup cherry tomatoes
  • 1 scallion, sliced
  • Handful of cilantro, chopped
  • Salt
  • Pepper

The rest:

  • 2 eggs
  • Bread of choice
  • 1 tbsp butter
  • A few slices of cheddar  
  • 2 tbsp Olive oil

Instructions 

  • Preheat oven to 425 and add tomatoes, corn & pepper to an oven proof pan. Drizzle with olive oil and bake until tomatoes have popped and are blistered, about 15 min. Remove the corn a few min before. Let cool and slice corn off the cob.
  • Mince jalapeño, garlic and red onion and top with enough vinegar to cover them and let sit for about 10 min. This will help tone down a little of the spice. Add blistered tomato, corn, cilantro and scallions. Mix and set aside while you make the rest. 
  • Melt butter in a skillet and crack in 2 eggs. Season with salt and pepper. Cook for about 3 min or until desired runniness.
  • Toast bread and add cheddar cheese slices. Add a few spoonfuls of the salsa. Enjoy! 

Notes

Note: Salsa can really be more or less of whatever ingredients you like and depending on spice levels.