Components:
1 cup sweet corn kernels (sparkling, frozen, or canned)
4 slices of bread (white, complete wheat, or multigrain)
4 slices of cheese (cheddar, mozzarella, or processed cheese)
1 small onion, finely chopped
1 small inexperienced chili, finely chopped (optional)
1 tablespoon butter or oil
half teaspoon black pepper powder
Salt to taste
1/2 teaspoon dried oregano or combined herbs (optional)
2 tablespoons mayonnaise or cream cheese (non-obligatory)
clean coriander or parsley, chopped (optional)
Butter for spreading on bread
Instructions:
1. Put together the corn filling:
Warmness butter or oil in a pan over medium warmth. Upload chopped onions and inexperienced chili, sauté till onions flip translucent. Upload the corn kernels, salt, pepper, and oregano. Cook dinner for 3-four mins until the corn is slightly roasted and flavored properly. Turn off the warmth and allow it cool barely.
2. Blend with cheese:
In a bowl, integrate the cooked corn aggregate with mayonnaise or cream cheese if the use of, and 1/2 of the cheese slices reduce into small portions or grated. Blend properly.
3. Put together the bread:
Gently butter one facet of each bread slice.
4. Assemble the sandwich:
Unfold the corn and cheese combination lightly on the unbuttered side of bread slices. Vicinity a whole slice of cheese on pinnacle of the filling for additonal gooeyness. Cowl with the final bread slices, buttered facet up.
5. Cook the sandwich:
Warmth a pan or griddle on medium warmness. Grill the sandwiches for 3-four mins on every facet until the bread is golden brown and crispy and the cheese internal melts perfectly.
6. Serve:
Cut the sandwich diagonally and serve warm with ketchup or chutney.
Experience your creamy, tacky, and crunchy corn cheese Sandwich—a great snack or mild meal any time of the day!
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