Corn cream cheese sandwich recipe | Grilled corn cheese sandwich recipe
Corn creame cheese sandwich made from frozen corn, basic herbs and spices.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
- 8 slices bread
- ¼ cup cream cheese + 2 tbsp , softened (or fresh hung curd or mayo)
- ½ to ¾ cup sweet corn (frozen or corn on the cob)
- ¼ tsp mustard powder
- ¼ tsp pepper , more if desired
- Red chili flakes as needed (optional)
- 1 Handful fresh herbs like coriander or parsley or dried herbs
- 2 tsps butter , softened , (optional)
How to make the recipe
- If using corn on the cob, you will need to boil until tender. If using frozen corn, you can use them right away. I prefer to rinse them and drain completely.
- Soften the cream cheese first. I usually set it out of the fridge 15 mins before preparing. You can also keep the cheese bowl in hot water to soften it quickly. Mix together all the ingredients.
- Butter the bread on one side. On the other side smear this cream cheese mixture over the bread.
- Cover with another slice. Grill or toast in a tawa or toaster, griller or oven until golden.
- Cut the corn cream cheese sandwich and serve.
NUTRITION (estimation only)
Calories: 237kcal | Carbohydrates: 32g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 354mg | Potassium: 163mg | Fiber: 2g | Sugar: 4g | Vitamin A: 305IU | Vitamin C: 1.1mg | Calcium: 91mg | Iron: 2.1mg