Summer Panzanella

We have enjoyed the traditional panzanella for many years.  This is a nice alternative and a great way to use the amazing sweet corn native to our region.

• 1 c pepitas seeds 
• 3 c water
• 2 T salt
• 1 loaf rustic bread
• 4 ears of corn
• ½ c olive oil
• 2 cloves garlic, minced
• 1 lb tomatoes, cut in wedges
• 2 avocados, diced
• 1 bunch parsley, chopped
• ½  onion, chopped
• ¼ c feta cheese
• salt and pepper to taste

Preheat the oven to 350 degrees.

Place water and salt in a pan and bring to a boil.  Add the pepitas and cook them for ten minutes.   Drain the pepitas and place on a baking sheet lined with parchment paper.   Bake for fifteen minutes and remove from the oven and turn the heat up to 375 degrees.

Cut the bread into one inch cubes and place in a large bowl.

Scrape the kernels from the ears of corn and add to the bread.  Stir in the olive oil and garlic.  Place the mixture on another baking sheet and bake for ten minutes, stirring occasionally.

Remove the bread mixture from the oven and place in a large bowl.  Stir in the tomatoes, avocados, parsley, onion, cheese, pepitas and salt and pepper.   Serve and enjoy with a steak or grilled fish.