Corn sandwich recipe

Corn sandwich recipe – Indian style corn sandwich. Good to have as a breakfast or afternoon snack.

Corn sandwich recipe | Sweet corn toast sandwich recipe

Any kind of sandwiches are my favorite, just because it is quick and easy to make. Many times, I make the stuffing mixture or vegetable slices prepared ahead of time. Keep in the container in the fridge. At the time of making sandwiches, it takes me only couple of minutes. Just assemble and toast or grill.

I usually make this corn sandwiches for the breakfast. So at night I boil the corn cobs and make the chutney. And next day morning, I just have to saute the corn with chili and ginger which takes only 5 minutes.

On other side hubby spread the butter and chutney on the bread. So we both ready on same time, I just put the corn mixture on the bread and toast. Breakfast is ready in no time.

The corn stuffing has medium spicy, slightly sweet and tangy taste. This flavor goes well with the green coriander chutney. In short, this sandwich is just flavorful and fantastic. Do give it a try. If you like the corns then I am sure you will like this.

Other sandwiches made using corn
Corn and capsicum sandwich  //  Spinach corn sandwich


How to make Corn sandwich recipe (Step by Step Photos):


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Prep: First boil the corn cobs in the pressure cooker or steam them till corn kernels are tender. Let it cool to touch. Keep 2 tablespoons of corn kernels as such. And grate the rest of the corn cob using the grated. Alternately, you can remove the kernels and then coarsely grind them.

1) Heat the oil in a pan on medium heat. Once hot add green chili and ginger paste. Saute for a minute.

2) Then add grated corn and corn kernels.
Corn sandwich recipe | Sweet corn toast sandwich recipe

3) Mix well.

4) Add salt and pepper.
Corn sandwich recipe | Sweet corn toast sandwich recipe

5) Stir well and cook till it becomes dry. t will take only couple of minutes.

6) Then add sugar
Corn sandwich recipe | Sweet corn toast sandwich recipe

7) And squeeze the lemon juice.

8) Mix well, taste the corn mixture. Adjust the salt, sugar and lemon juice as per your preference. turn off the stove.
Corn sandwich recipe | Sweet corn toast sandwich recipe

9) Remove the mixture in a plate and let it cool down slightly.

10) For making sandwiches, preheat your sandwich toaster as per the manual instructions. Or if you are grilling the heat the grill pan or machine. While it is heating, spread the butter on both the breads.
Corn sandwich recipe | Sweet corn toast sandwich recipe

11) Then spread the green chutney on both.

12) Spread the corn mixture on one bread evenly.
Corn sandwich recipe | Sweet corn toast sandwich recipe

12) Close with second bread.

13) Toast in the toaster or grill it. If needed, you can apply little amount of butter on outer side of the bread to make it more crispy.
Corn sandwich recipe | Sweet corn toast sandwich recipe

Serve the sweet corn sandwich right away. Otherwise it starts to get soggy.

You can make the corn mixture ahead of time and keep in the fridge for 2 days in airtight container. Make sandwich as you need.

Serving suggestion: Serve the corn sandwich as a snack or breakfast. Have some more green chutney or mint chutney  or ketchup on side. Kids will love this as an after school snack.

Corn sandwich recipe | Sweet corn toast sandwich recipe

Corn sandwich recipe | Sweet corn toast sandwich recipe
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Corn sandwich recipe

US measuring cups are used (1 cup = 240 ml)
Course Breakfast, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 3 sandwiches
Author Kanan

Ingredients (1 cup = 240 ml)

For stuffing:

  • 2 medium Corn cobs or bhutta
  • 2 teaspoons Oil
  • 1 Green chili chopped finely
  • ½ teaspoon Ginger paste or freshly grated or crushed
  • Salt to taste
  • ¼ teaspoon Black pepper powder or to taste
  • ½ teaspoon Sugar
  • 1 teaspoon Lemon juice or lime juice

For corn sandwich recipe:

Instructions

Cooking the corn:

  1. First boil the corn cobs in the pressure cooker or steam them till corn kernels are tender. Let it cool to touch.
  2. Keep 2 tablespoons of corn kernels as such. And grate the rest of the corn cob using the grater.
  3. Alternately, you can remove the kernels and then coarsely grind them.

Making stuffing:

  1. Heat the oil in a pan on medium heat.
  2. Once hot add green chili and ginger paste. Saute for a minute.
  3. Then add grated corn and corn kernels. Mix well.
  4. Add salt and pepper. Stir well and cook till it becomes dry.
  5. Then add sugar and squeeze the lemon juice.
  6. Mix well, taste the corn mixture. Adjust the salt, sugar and lemon juice as per your preference.
  7. turn off the stove.
  8. Remove the mixture in a plate and let it cool down slightly.

Making corn sandwiches:

  1. Preheat your sandwich toaster as per the manual instructions. Or if you are grilling the heat the grill pan or machine.
  2. While it is heating, spread the butter on both the breads.
  3. Then spread the green chutney on both.
  4. Spread the corn mixture on one bread evenly.
  5. Close with second bread.
  6. Toast in the toaster or grill it. If needed, you can apply little amount of butter on outer side of the bread to make it more crispy.
  7. Repeat the same for rest of the sandwiches.

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  1. Anjana