Sweet corn bruschetta

Serves 6

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  • 3 corn cobs
  • 1 red onion, diced
  • ½ red capsicum, seeded and chopped
  • 2 whole tomatoes, seeded and diced
  • 1 tbsp extra virgin olive oil
  • 1 large red chilli, seeded and finely chopped
  • ¼ bunch tarragon, chopped 
  • ¼ bunch parsley, chopped
  • ¼ bunch dill, chopped
  • Zest of 1 lime
  • 2 tbsp extra virgin olive oil
  • Pinch of good quality sea salt
  • 1 baguette, preferably wholemeal or grain 


  1. Cook the corn in boiling water for 15 minutes.
  2. Slice corn off the cobs and break up.
  3. Sweat the onion and capsicum in 1 tbsp of olive oil.
  4. In a large bowl, combine the corn, tomatoes and capsicum then add the chilli, herbs, lime and 30ml of extra virgin olive oil.
  5. Heat a non-stick frypan or barbecue and toast the baguette slices until golden brown.
  6. Add a little of the mix to each slice of bread and serve immediately to prevent the bread from going soggy.