Roasted Corn Cheese Sandwich
Monsoon comfort food made with spicy roasted corn and melted cheese
Crispy golden sandwiches filled with smoky roasted corn, melted cheese and aromatic Indian spices—perfect for the monsoon season.
Equipment
Ingredients
Filling
roasted corn kernels (roasted)
150 g
green chillies (finely chopped)
2 piece
onion (finely chopped)
0.5 piece
capsicum (finely chopped)
0.5 piece
fresh coriander (chopped)
1 tbsp
red chilli powder
1 tbsp
jeera powder
1 tsp
salt
1 tsp
black pepper
0.5 tsp
grated cheese cubes (grated)
2 piece
mayo
1 tbsp
Assembly
bread slices
4 piece
butter (room temperature)
2 tbsp
Instructions
Roast the corn
Roast corn directly on the flame over a gas stove until kernels are lightly charred.
Prepare the filling
In a bowl, combine roasted corn kernels, chopped green chillies, onion, capsicum, coriander, spices, grated cheese and mayonnaise. Mix everything thoroughly.
Assemble the sandwich
Butter the bread slices. Spread the corn-cheese filling evenly between two slices to form each sandwich.
Cook the sandwich
Heat butter in a pan. Place the sandwich in the pan and cook on low heat until both sides are golden brown and the cheese has melted.
Serve
Remove from heat and serve the sandwich warm.
Original recipe
Storage
Best enjoyed fresh. Filling can be made ahead and refrigerated up to 24 hours.
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