Charred Corn Panzanella

Directions

1. 1
   Preheat the oven to 300 degrees F. Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes.
2. 2
   Let cool.
3. 3
   Put the vinegar, 1/4 teaspoon salt, the tomatoes and their juices and the garlic in a large bowl and toss together.
4. 4
   Set aside.
5. 5
   Heat the oil in a large skillet over high heat.
6. 6
   Add the corn and spread in a single layer.
7. 7
   Cook until blackened in spots, about 3 minutes.
8. 8
   Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes.
9. 9
   Transfer the mixture to the bowl with the tomatoes.
10. 10
    Add the bread to the bowl and gently stir together; season with salt.
11. 11
    Stir in the cilantro and serve.