This is an easy and tasty corn sandwich recipe made with sweet corn, basil, seasonings and cheddar cheese. It makes for a filling and tasty breakfast or snack.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: 15 minutes
  • Total time: 40 minutes
  • Yield: 3
  • Category: Snacks
  • Cuisine: Italian, World

Ingredients

  • 2 to 3 teaspoons olive oil (or butter)
  • 1 or 2 small to medium garlic cloves (- minced or finely chopped)
  • 1 boiled medium sweet corn cob
  • ½ teaspoon black pepper (- crushed or add as required)
  • ½ teaspoon red chili flakes (or add as required)
  • salt (as required)
  • 2 small tomatoes (- finely chopped)
  • 3 to 4 tablespoons grated cheddar cheese (or grated mozzarella or cream cheese - optional)
  • 7 to 8 basil leaves (- chiffonade or chopped)
  • some butter or extra virgin olive oil for spreading on the bread, (optional)
  • 6 sandwich bread slices (or large bread slices)

Method

Boiling corn

  1. Boil the corn cob in a pressure cooker in 1.5 cups water for 3 to 4 whistles on medium flame. You can also steam the corn cob in the pressure cooker or in a pan or Instant pot.
  2. Once the corn cob cools down then carefully remove the corn kernels from the cob. I usually scrape the kernels with the help of a knife.

Making corn cheese filling

  1. Heat the olive oil in frying pan. Add the garlic. Saute for a few seconds.
  2. Then add the corn kernels and stir for 1 to 2 minutes on low flame.
  3. Season with salt, pepper and red chili flakes.
  4. Switch off the fire and add chopped tomatoes and basil. Stir and keep aside. Let this mixture become warm or cool down completely.
  5. Add grated cheese, once corn filling mixture has become warm or cooled. Keep aside.

Making cheese corn sandwich

  1. Slice the edges of bread if you prefer. Spread butter evenly on all the slices. Make sure the butter covers the entire of bread.
  2. Stuff this corn-tomato-cheese filling on the buttered bread. Cover the sandwiches with the remaining buttered slices.
  3. Place them in a preheated toaster or grill. Then grill or toast corn sandwich for 2 to 3 minutes or till the bread gets toasted well and golden.
  4. You can also grill the sandwiches in the oven.
  5. Serve corn sandwich hot or warm with tomato ketchup or mayonnaise. You can also serve them with a side of french fries or potato wafers or potato wedges.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.