- 1 large ear of yellow corn, husked
- 1 small red onion (about 6 ounces), peeled, halved through root end
- Olive oil (for grilling)
- 1 1/2 pounds medium tomatoes (such as cluster or vine-ripened; do not use heirloom; about 5)
- 1 small country bread, sliced
- 1 garlic clove, minced
- 1 tablespoon fresh lime juice
- 1/8 teaspoon hot smoked Spanish paprika
- 1 tablespoon olive oil
- Spicy smoked paprika, sometimes labeled hot Pimentón or hot Pimentón de La Vera; available at specialty foods stores and from .
- Prepare barbecue (medium heat). Brush corn and onion with oil; sprinkle lightly with salt and pepper. Place corn, onion halves, and tomatoes on grill. Cook until corn is charred, onion is just tender, and tomato skins are blistered and loose, turning often, about 12 minutes for tomatoes and 15 minutes for corn and onion. Transfer to foil-lined baking sheet and cool. Brush bread with oil; sprinkle with salt and pepper. Grill until crisp, about 2 minutes per side. Core tomatoes and cut in half horizontally. Gently squeeze out or spoon out juices and seeds. Coarsely dice tomato flesh and place in medium bowl. Cut corn kernels from cob; add kernels to tomatoes. Chop onion; add to tomatoes. Mix in garlic, lime juice, paprika, and 1 tablespoon oil. Season to taste with salt and pepper. DO AHEAD Can be made 3 hours ahead. Cover; let stand at room temperature. Serve with grilled bread.