Cheese Corn Toast

Cheese corn toast is quick and easy, scrumptious snack, a favorite with most kids and adults too! There is something so good about the combination of cheese and corn, that it works well in the form of a spread or even croquettes aka cheese corn balls! And anything that has cheese, has to be good, right?


I came across this recipe for cheese corn spinach grilled sandwich by Shivi when I had just joined these FB food groups a couple of years ago, and since then it has been a favorite. I usually make chilli cheese toast with a variation of veggies and seasonings the regular way, but this is slightly different as it involves making a cheese sauce which is more or less like the French classic – “Mornay sauce”. Then corn and seasonings go into it, and you have some really delectable cheese-corn spread. This spread is not only perfect for these toasts, you can also get creative and use them to make other quick snacks, add in veggies/cooked shredded meat of your choice and use it as a filling in canapés, or spread it on crackers. Such a delicious appetizer to entertain your guests or treat your kid to an after-school snack!

So coming back to the base of this sauce, as I mentioned earlier, the cheese sauce used here is just like the basic Mornay sauce, which is nothing but bechamel/white sauce with the addition of cheese like Gruyere and Parmesan. You don’t need these specific cheeses for this recipe. I’ve added shredded sharp cheddar cheese to this sauce, feel free to add any cheese of your choice. I’ve also sautéed some onion and garlic for that extra flavor, again you can totally skip that! Usually, a white sauce also uses some nutmeg for seasoning, but that can be omitted here since we are going to be seasoning it with mixed herbs.

This cheese sauce is super simple and easy. The sauce takes very little time to prepare, but you need to be attentive in order to avoid burning it, which can totally ruin the taste. This sauce is so versatile, it goes well with veggies/ fish or chicken. You can use it for lasagna or toss in some macaroni to make a delicious, stove-top mac and cheese, or use other pasta along with sautéed mushrooms and veggie in this beautiful and luscious sauce, for a quick weeknight pasta dinner. Try these cheese corn toast soon if you haven’t already.

You may also like these quick snack ideas-


Step by step instructions

1.Melt butter on medium-low heat in a heavy bottomed skillet/saucepan, add minced garlic, sauté until aromatic.

2.Next add finely chopped onions, sauté until translucent.

3.Add flour, mix well and cook for another 2 minutes on medium-low heat to cook off the raw, pasty taste of the flour. Don’t let it brown. You will know it is done when you begin to smell the nutty aroma.

4.Gently add the warm milk in stages, whisking continuously on medium-low heat, to avoid lump formation, until it thickens and comes to a boil. Reduce the heat and simmer for another 2 minutes. Whisk occasionally to prevent it from burning at the bottom.

5.It has reached the right consistency when it coats the back of a spoon.

6.Season the sauce with salt and white pepper.

7.Add shredded cheese, mix until the cheese is incorporated well in the bechamel sauce. Switch off the heat.

8.Add boiled sweet yellow corn, Italian seasoning, red chilli flakes and dried parsley. Mix well. The cheese corn spread is ready. It will thicken on cooling, if it’s too thick, add 1-2 tablespoon lukewarm milk and thin it out. But for the toast, the consistency should be thick and spreadable.

9.Lightly butter the bread on both sides, and toast on a skillet until golden brown. Also, pre-heat the oven to 350 F.

10.Spread the prepared cheese corn spread over the toasts.

11.Sprinkle finely chopped onions, red chilli flakes, and dried parsley. Bake at 350 F on the uppermost rack for about 5-6 minutes. You may also do this on an iron or non-stick skillet/ tawa (refer pic below), heat the skillet on medium-low heat, then added the prepared toast, cover and let it cook on low heat for about 5 minutes. Serve hot with ketchup or any dip of choice.

Cheese Corn Toast

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 toasts

Cheese Corn Toast

Cheese corn toast is a scrumptious snack, made by preparing a delicious cheese & corn filling, & spread on toast. A delicious appetizer to entertain your guests or a perfect after-school snack!

Ingredients

  • 6 nos. thick bread slices
  • Butter, as required to toast bread
  • For the cheese-corn spread
  • 1 tbsp unsalted butter
  • 1.5 tbsp all purpose flour/maida
  • 1 cup warm milk
  • 1/2 cup shredded sharp cheddar cheese
  • 1 cup boiled/steamed organic sweet yellow corn
  • 1 tsp Italian seasoning / mixed herbs
  • 2 tsp dried parsley
  • 1/2 tsp red chilli flakes
  • 1/2 tsp white pepper powder
  • Salt, to taste
  • To sprinkle on the toasts
  • finely chopped red onion, as required
  • dried parley, as required
  • red chilli flakes, as required

Instructions

  1. Melt butter on medium-low heat in a heavy bottomed skillet/saucepan, add minced garlic, sauté until aromatic.
  2. Next, add finely chopped onions, saute until translucent.
  3. Add flour, mix well and cook for another 2 minutes on medium-low heat to cook off the raw, pasty taste of the flour. Don't let it brown. You will know it is done when you begin to smell the nutty aroma.
  4. Gently add the warm milk in stages, whisking continuously on medium-low heat, to avoid lump formation, until it thickens and comes to a boil. Reduce the heat and simmer for another 2 minutes. Whisk occasionally to prevent it from burning at the bottom.
  5. It has reached the right consistency when it coats the back of a spoon.
  6. Season the sauce with salt and white pepper.
  7. Add shredded cheese, mix until the cheese is incorporated well into the bechamel sauce. Switch off the heat.
  8. Add boiled sweet yellow corn, Italian seasoning, red chilli flakes and dried parsley. Mix well. The cheese corn spread is ready. It will thicken on cooling, if it's too thick, add 1-2 tablespoon lukewarm milk and thin it out, but for the toast, the consistency should be thick and spreadable.
  9. Lightly butter the bread on both sides, and toast in a skillet until light golden brown. Also, pre-heat the oven to 350 F.
  10. Spread the prepared cheese corn spread over the toasts.
  11. Sprinkle finely chopped onions, red chilli flakes, and dried parsley. Bake at 350 F on the uppermost rack for about 5-6 minutes. You may also do this on an iron or non-stick skillet/ tawa , heat the skillet over medium-low heat, then added the prepared toast, cover and let it cook on low heat for about 5 minutes. Serve hot with ketchup or any dip of choice.
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Have a wonderful week ahead!

Love,

Freda

 

28 comments

  1. curryandvanilla says:

    Love the idea of corn on toast, especially with my favorite ingredient, cheese!!! Looks so beautiful and inviting, Freda 🙂

  2. Loretta says:

    What a great twist to the regular cheese toast. Corn really had to have enhanced those flavors and textures. I could easily make that a meal in itself 🙂

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