Kids and adults in every home have different choices. While most kids love the creamy, cheesy and milder sandwiches, grownups will surely love theirs with a punch of flavors, spice and heat. Every time I make the corn sandwiches I am confused as we all have different choices just like any other family. So I end up making both these versions often.
Corn Sandwich
Corn sandwich is a sandwich filled primarily with sweet corn kernels. Other ingredients like grated carrots, onions, coriander leaves, spices & cheese are used for flavoring & taste. Here is what you need for the corn sandwich Sweet Corn kernels: You may use the frozen, ready to use corn kernels or start with a corn on the cob. For convenience I love my frozen corn. If you prefer the corn on the cob, either grill, air fry or boil the cob until the kernels turn tender. Later cool them completely. The frozen corn I use are super tender and just require 1 to 2 mins of heating on the stovetop. However there are many kinds of frozen corn, some require cooking for a little longer too. You can also microwave these as per the instructions on the pack. Cool them. Cheese: You may use any melting cheese like Mozzarella, Gouda or Havarti, whatever you like. I used mozzarella slices. You can use any ball, slices or grated. If you are making the cream cheese corn sandwiches then you will use only softened cream cheese. Veggies & herbs: We love grated carrots, onions, tomatoes and coriander leaves. On occasions I simply wilt some baby spinach in the same pan I cook the frozen corn. Evaporate any excess moisture left. You can also skip all the veggies and make corn sandwich with just corn kernels, grated mozzarella, crushed black pepper and a few herbs. Here is a picture of the same I made another time. Just fill your sandwiches with this and grill them on a toaster, pan or a griddle (tawa). Spread: I generally skip this for cream cheese corn sandwiches. But otherwise prefer to use a spread, chutney or sauce. If you don’t have use whatever you have, ketchup, mayo, cheese spread etc. I use the coriander chutney here. You may use green chutney, mint chutney or schezwan chutney or red garlic chutney.
How to Make Cheese Corn Sandwich (Stepwise Photos)
Prepare the filling
Boil the half cup corn kernels until tender. Cool them. Prepare the other veggies. You will need 1/4 cup grated carrot, 2 tbsps chopped onions, 4 tbsps chopped tomatoes, 1 green chilli and 2 tbsps coriander leaves. Add all the veggies to the corn. Also add half teaspoon each of chaat masala and cumin powder. Mix and taste test. Avoid adding salt as cheese is salted.
Make the sandwich
Butter bread slices. Spread Green chutney or mayo or any other chutney of choice on both the slices. Place a cheese slice. If you are using grated cheese, just mix that with the prepared corn kernels. Spread the veggies and corn mixture. Place another slice of cheese if you want. Cover the sandwich and butter it on top. Drizzle half tsp butter on your toaster or pan. When it is hot, place the corn sandwich and toast until crisp. If using a pan, when the bottom becomes crisp, gently turn it to the other side with a spatula. Press down with the spatula. Remove once golden and the cheese melts. Slice the corn sandwiches before serving.
Corn Sandwich with Cream Cheese
If you don’t have cream cheese, you may use Hung Curd, but make sure there is no moisture all at in your hung curd. Keep the cream cheese out of the fridge for sometime so it softens. For the fillinf, we need 6 tablespoons cream cheese, ½ to ¾ cup sweet corn, ¼ tsp mustard powder, ¼ tsp black pepper and 2 tbsps coriander leaves. Add all these to a bowl. Mix everything well and taste test. If you want you may also add some red chilli flakes for heat. If using hung curd add salt to taste. Add ½ to ¾ cup boiled sweet corn. Mix well. Spread that over the bread and butter the bread on the top. Drizzle some butter on the toaster or griddle. Toast the cheese corn sandwich until crisp and golden. These sandwiches keep good for a few hours (2 to 3 hours, so can be carried to work or school for a mid morning snack). Related Recipes
Recipe Card
Corn Sandwich recipe first published in February 2015. Updated and republished in July 2022.
