Corn Sandwich | Video - NISH KITCHEN

Corn sandwich. Need vegetarian inspirations for nutrient packed lunch? This sandwich idea loaded with the delicious sweetness of golden yellow corn is a must try. It only requires staple ingredients that you may already have on hand like cheese and mayo. Sprinkled generously with chat masala, these spiced sandwiches take your lunch to the next level.

The sweet little golden yellow gems of the culinary world tastes incredibly delicious in many savory dishes - like this sweetcorn fritters and corn ribs. I really love the subtle sweetness of corn contrasting the savory and spicy elements of the other ingredients in the dishes. It’s totally a lip-smacking addition.

Sweetcorn sandwich. A delicious example of how simple corn can be converted into an incredible toasted sandwich in minutes. The filling is customizable and that makes this recipe so interesting. Add more finely chopped bell peppers (capsicum) and carrots for a healthy dose of veggies.

How To Make Corn Sandwich

First, make the element of this sandwich - the corn filling. It’s actually a very basic simple mixture of corn, grilled or boiled, carrots, onions and green chilies. I like to spice up the sandwich with a touch of chat masala and cheese makes this so good.

Next, let’s talk about the bread. Any bread taste amazing in this recipe, however, I prefer sourdough that’s a great base for all kinds of sandwiches.

Spread the bread with butter and spicy mayo or green chutney. Then top with the corn mixture. My favorite way to toast this sweetcorn sandwich is in a pan over the stovetop. However, you can also use a sandwich toaster to toast the sandwiches.

Deliciously good sweetcorn sandwich for a healthy light lunch!

More Corn Recipes:

Yield: 4

Spinach And Corn Sandwich | Video

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

Filling:

1 tablespoon corn flour (cornstarch)
2 teaspoons water
1 tablespoon butter
2 garlic cloves, peeled and chopped
1 cup boiled corn ( Also use canned / frozen corn)
2 and ½ cups chopped spinach
½ cup milk
1 teaspoon dried red chili (red pepper) flakes
1 teaspoon dried oregano
¼ cup grated mozzarella
Salt and pepper to taste

Sandwich:

8 slices your favorite bread (I used sourdough)
3 tablespoons unsalted butter

Instructions

Make filling:

To make corn flour (cornstarch) slurry, combine together corn flour (cornstarch) and water.
Heat butter in a large frying pan or skillet over medium heat-high heat.
Add garlic. Sauté, stirring, for one minute or until fragrant.
Add corn and spinach. Sauté, stirring occasionally, for about 2-3 minutes or until the vegetables are cooked.
Add milk and corn flour (cornstarch) slurry. Stir to combine. Cook for about 2-3 minutes.
When the sauce thickens, add red chili flakes and dried oregano. Season with salt and pepper. Stir. Simmer for about 3 minutes.
Add grated mozzarella. Stir. Cook for a minute or until the cheese melts.

Sandwich:

Place one slice of bread on a flat surface.
Spread lightly with butter.
Top with spinach corn filling.
Spread another slice of bread with butter and place on top of the filling.
Top with a light spread of butter.
Heat butter in a grill pan over medium-high heat.
When butter starts to bubble, place the sandwich in the pan.
When one side turns brown, flip over and brown the other side. Slice and serve.

Notes

You can add other veggies like mushrooms, broccoli and green peas.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 359Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 38mgSodium 493mgCarbohydrates 44gFiber 4gSugar 7gProtein 11g

The nutritional data is for information purposes only