4.9 from 27 votes
Corn Sandwich Recipe (With Cheddar Cheese)
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.
Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 3
Calories: 345 kcal
Course:
Snacks
Cuisine:
Italian , International
Ingredients
For making corn stuffing
- 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
Other ingredients
- some butter or extra virgin olive oil for spreading on the bread, optional
- 6 sandwich bread slices or large bread slices
Instructions
Boiling corn
- 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.
- 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.
Cup of Yum
Making corn cheese filling
- Heat the olive oil in frying pan. Add the garlic. Saute for a few seconds.
- Then add the corn kernels and stir for 1 to 2 minutes on low flame.
- Season with salt, pepper and red chili flakes.
- Switch off the fire and add chopped tomatoes and basil. Stir and keep aside. Let this mixture become warm or cool down completely.
- Add grated cheese, once corn filling mixture has become warm or cooled. Keep aside.
Making cheese corn sandwich
- Slice the edges of bread if you prefer. Spread butter evenly on all the slices. Make sure the butter covers the entire of bread.
- Stuff this corn-tomato-cheese filling on the buttered bread. Cover the sandwiches with the remaining buttered slices.
- 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.
- You can also grill the sandwiches in the oven.
- 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.
Notes
- Vegan option to make corn sandwich
- You can customize the sandwich with the seasonings you like. Feel free to add your choice of herbs and spices.
- To make the sandwich spicy add more red chili flakes. You can swap red chili flakes with chili powder or cayenne or paprika.
- Canned corn also works well in the recipe. You can use any variety of fresh tender corn.
- For the cheese choose from cheddar cheese or processed cheese or mozzarella cheese.
- The recipe can be scaled to make a big batch.
- The approximate nutrition info is for one corn sandwich made with multigrain bread.
- Nutritional yeast is often used by vegans since it give a cheesy flavor to the dish. Nutritional yeast is different from baker's yeast. Its an inactive form of yeast which does not grow like baking yeast. So there is no leavening in the food. They are sold in the form of flakes or powder. As the name suggests, nutritional yeast is full of nutrition.
- If using nutritional yeast then add 1 to 2 tablespoon of nutritional yeast at the step when you add corn kernels in the pan.
Nutrition Information
Calories
345kcal
(17%)
Carbohydrates
34g
(11%)
Protein
12g
(24%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
39mg
(13%)
Sodium
779mg
(32%)
Potassium
457mg
(13%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
1328IU
(27%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
4mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
14mg
(16%)
Vitamin D
1µg
Vitamin E
2mg
Vitamin K
19µg
Calcium
145mg
(15%)
Vitamin B9 (Folate)
56µg
Iron
2mg
(11%)
Magnesium
72mg
Phosphorus
214mg
Zinc
2mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 345
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 779mg | 32% |
| Potassium | 457mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1328IU | 27% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 4mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 14mg | 16% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 2mg | |
| Vitamin K | 19µg | |
| Calcium | 145mg | 15% |
| Vitamin B9 (Folate) | 56µg | |
| Iron | 2mg | 11% |
| Magnesium | 72mg | 18% |
| Phosphorus | 214mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.