Red Capsicum Corn Sandwich Recipe – Easy Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Red Capsicum Corn Sandwich Recipe – Easy Indian Street Food

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, tasty snacks. Especially the kind that hits that perfect balance of flavorful and fuss-free. This Red Capsicum Corn Sandwich is exactly that! It’s a vibrant, veggie-packed delight that’s become a total staple in my kitchen. I first made this when my kids were craving something different from the usual, and it was a hit – now it’s a regular request! It’s seriously easy to whip up, making it perfect for busy weeknights, picnics, or even a little afternoon treat.

Why You’ll Love This Recipe

This sandwich isn’t just quick; it’s bursting with fresh flavors and textures. The sweetness of the corn pairs beautifully with the slight crunch of the capsicum, all brought together by a creamy, tangy filling. Plus, it’s a fantastic way to sneak in some extra veggies! It’s a little slice of Indian street food goodness, made right in your own kitchen.

Ingredients

Here’s what you’ll need to make this delicious sandwich:

• 150 grams red capsicum, chopped
• ¼ cup Boiled Corn
• 4 tbsp hung curd/greek yogurt
• 1 tsp mixed herbs
• 1 tsp red chilli flakes (adjust to your spice preference!)
• 0.5 tsp pink Salt
• 1 tbsp mayonnaise
• 75 grams cheese grated
• Coriander leaves chopped (for garnish, optional)
• 6 slices brown bread
• 2 tsp butter

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this sandwich.

Red Capsicum: Choosing the Right Variety
I prefer using bright red capsicum for its sweetness and color, but you can definitely experiment with yellow or orange too! They all work beautifully.

Boiled Corn: Fresh vs. Frozen & Regional Preferences
Fresh corn is amazing when in season, but frozen corn works just as well and is super convenient. In India, we often use makai (corn) that’s been boiled with a pinch of salt and black pepper.

Hung Curd/Greek Yogurt: The Creamy Base – Alternatives & Homemade Options
Hung curd (or Greek yogurt) is key for that creamy texture without being overly heavy. If you don’t have it, you can strain regular yogurt through a cheesecloth for a few hours. It makes a world of difference!

Mixed Herbs: Popular Indian Blends
I usually use an Italian herb mix, but you can also use a sprinkle of garam masala or chaat masala for a more Indian-inspired flavor.

Cheese: Options for Indian Palates (Processed vs. Traditional)
I love using processed cheese like cheddar or mozzarella for that classic melt. But feel free to experiment with paneer (Indian cottage cheese) for a more traditional twist!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the filling. In a bowl, combine the chopped red capsicum, boiled corn, hung curd, mayonnaise, mixed herbs, chilli flakes, and salt. Give it a good mix – you want everything nicely combined.
2. Now, take your brown bread slices. Spread a little butter on one side of each slice. If you like a bit of a kick, you can also spread some green chutney on the other side – totally optional, but I love it!
3. Spoon about 2 tablespoons of that yummy vegetable-cheese filling onto one slice of bread. Sprinkle a generous amount of grated cheese on top.
4. Gently place another slice of bread on top, butter-side up.
5. Heat a skillet or pan over medium heat. Place the sandwich in the pan and grill it for a few minutes on each side, until it’s golden brown and crispy. Keep an eye on it so it doesn’t burn!
6. Once it’s beautifully golden and the cheese is melted and gooey, remove it from the pan. Cut it into quarters and serve immediately.

Expert Tips

• Don’t overcrowd the pan when grilling – it’s better to make the sandwiches in batches.
• For extra flavor, you can add a pinch of black pepper to the filling.
• If you want a really cheesy sandwich, add a little more cheese! No judgement here.

Variations

This recipe is super versatile! Here are a few ways to customize it:

Vegan Adaptation
Swap the hung curd for a plant-based yogurt, use vegan mayonnaise, and opt for a vegan cheese alternative. It’s just as delicious!

Gluten-Free Adaptation (Bread Options)
Simply use your favorite gluten-free bread! There are some great options available these days.

Spice Level Adjustment
Adjust the amount of chilli flakes to suit your taste. If you like it really spicy, add a pinch of cayenne pepper too!

Festival Adaptations (Snack for Janmashtami/Ganesh Chaturthi)
During festivals like Janmashtami or Ganesh Chaturthi, this sandwich makes a wonderful, light snack. You can even add a sprinkle of bhunji (a savory spice mix) to the filling for an extra festive touch.

Serving Suggestions

This sandwich is fantastic on its own, but it also pairs well with:

• A side of crisp potato chips or namkeen.
• A refreshing glass of lemonade or iced tea.
• A simple salad with a light vinaigrette.

Storage Instructions

This sandwich is best enjoyed fresh, but you can store the filling in an airtight container in the refrigerator for up to 2 days. Just assemble the sandwich when you’re ready to eat it.

FAQs

Can I make the filling ahead of time?
Absolutely! Making the filling ahead of time is a great way to save time. Just store it in the fridge and assemble the sandwiches when you’re ready to eat.

What’s the best way to prevent the sandwich from getting soggy?
Butter the bread well! The butter creates a barrier that helps prevent the filling from soaking into the bread.

Can I use a different type of bread?
Definitely! White bread, whole wheat bread, or even multigrain bread will all work well.

Is it possible to bake this sandwich instead of grilling?
Yes, you can! Bake at 180°C (350°F) for about 10-12 minutes, or until golden brown and the cheese is melted.

What chutney goes best with this sandwich?
Green chutney (mint-coriander chutney) is a classic pairing, but you could also try tamarind chutney for a sweet and tangy flavor.

Enjoy! I hope you love this Red Capsicum Corn Sandwich as much as my family does. Let me know in the comments if you try it, and what variations you come up with! Happy cooking!