Description
This grilled brie is the perfect appetizer to serve at your next party!
Ingredients
- 2 ears Corn, Cleaned
- 1 whole Jalapeño, Seeds And Stem Removed, Diced Small
- ¼ cups Red Onion, Diced Small
- 1 whole Large Mango, Pitted And Skin Removed, Diced
- 1 whole Tomato, Seeds Removed, Diced
- 1 whole Large Avocado, Pitted And Skin Removed, Diced
- 3 slices Thick-cut Bacon, Cooked Until Crisp, Chopped (May Be Omitted For A Vegetarian Version)
- ¼ cups Fresh Cilantro, Chopped
- 1 Tablespoon Lime Juice
- ½ teaspoons Salt
- 1 teaspoon Sugar
- ½ teaspoons Cumin
- 8 ounces, weight Brie Cheese Wheel
- Toasts Or Tortilla Chips (for Serving)
Preparation
Preheat grill or grill pan to medium-high heat. Wrap corn in foil and place on the grill. Grill until warm, about 5-6 minutes, turning the cobs often. Remove from heat and set aside to cool slightly. Decrease the heat on grill or grill pan to medium-low.
Once the corn is cool enough to handle, remove the kernels carefully.
To prepare the salsa, combine the corn kernels, jalapeño, red onion, mango, tomato, avocado, cilantro, lime juice, a dash of salt to taste, sugar and cumin in a medium bowl. Add bacon (if using) and toss to combine. Set aside.
Now it’s time to grill your brie. If you are using a grill pan, you may place the brie directly on a greased grill pan. Cook for 4-5 minutes on each side or until you have nice grill marks and the center is warm. If you are using an actual gas or charcoal grill, wrap the brie in foil and grill for 10-12 minutes or until the brie is warm and “oozy.” Be careful to not place the brie directly over an open flame without being wrapped in foil as the paper is subject to burn.
Serve the brie topped with corn and mango salsa with toasts or tortilla chips. Enjoy!
